This isn’t so much a recipe as a method of preparing salad, but this has made it super easy to bring salad to work.  I’ve seen it all over the intarwebs and wanted to give it a try.  I made 5 jars worth and it stayed fresh throughout the week.  Note though that I did not add the dressing to the jars themselves, but kept it in little cups on the side.  But for a half an hour of effort (including making two kinds of dressing), we had salad for lunch for the week!  I did a Greek and an Asian variety, but the possibilities are pretty endless, and if you make your own dressing you can keep it pretty low cal.

Asian (ingredients in order)

• Carrots
• sugar snap peas (chopped)
• Radishes (chopped)
• red bell peppers
• cherry tomatoes (seed them or they’ll get the whole thing wet)
• Shredded romaine lettuce (or just rip it up really small)

Greek:

• Carrots
• Celery
• red bell peppers
• black olives
• feta cheese crumbles
• Cherry tomatoes (seeded)
• Shredded spinach

For the Asian, I added my Soy-Ginger dressing, and for the Greek I used the Lemon-Mint dressing.  Though I did not add the dressing to the bottom of the jars as many websites suggest, I did still put the tougher veggies at the bottom of the jar.

I used a little handheld chopper to shred the greens.  Definitely made it so I was able to add more, so chop your lettuces as finely as possible.  If you add tomatoes, seed them – the liquid in them will probably goop up the salad.