I’ve jumped on the mason jar band wagon and here’s my take on it. I didn’t want to post anything about it until I went through a week’s worth of salad. And yes, the baby spring mix leaves remained fresh for seven days! I decided to go with the wide mouth quart size mason jars. I figured if I’m stuffing them with items I plan to dump right back out, the wide mouth might be easier to work with. Here are a few pointers to prepping a week’s worth of salads in mason jars:
- To avoid germs and bacteria, wash jars and tops thoroughly with hot water and dish washing liquid before using them
- Clean and prep all vegetables in one setting
- Add salad dressing first, vegetables second, meats and/or pasts third, cheese fourth (if you like cheese), greens last
- Please Please Please clean your salad greens and make it a point to get rid of excess water
- Feel free to add left over chicken salad or pasta salad
- I leave a big bowl at work to dump my salad in
- Adding the greens last keeps the other contents from making the leaves soggy
The tighter you pack the jar with goodies, the less air in the jar. It makes lunch prep throughout the week much easier. So give it a try and let me know what you think.
Love, Peace, and Sweat
Monisha I. Randolph is a Senior Contributing Blogger for Sporty Afros. Founder of Runner’s Revelations, Monisha is a RRCA Certified Distance Running Coach specializing in running clinics and training programs for beginner runners. She’s also the author of Runner’s Revelations: How Running Changed My Walk. To learn more about Monisha please visit www.runnersrevelations.com. Follow her on Twitter @RunRevelations , join the Runner’s Revelations Fan Community on Facebook, and subscribe to the Runner’s Revelations Youtube channel.