It’s 4 months into the new year and I’ve started to become one of those odd people who actually enjoys running and eating vegetables. Ever since I started eating these massive salads every day, I have been irritated by the prep work they take in the morning before I head off to school. It wasn’t until I found this idea on Pinterest that my salad woes faded away. I learned that by layering salads with the wet things on bottom and the leafy greens on top I could prevent a soggy, wilted salad.
In my salad I put the dressing, chicken, sauteed mushrooms, and cherry tomatoes at the very bottom. Next I layered carrots and cucumbers to keep the leafy greens away from the wet items. Salads can be prepared up to a week in advance without losing freshness.
I purchased these huge mason jars from Michaels Craft Store, but they can be bought almost anywhere. I like the largest size because it fits a really big salad.
