Make a Salad-in-a-Jar

Today, I’m preparing lunch in one of my favorite ways. I’m having a salad-in-a-jar.

Preparing salad this way lets you make it the night before and easily transport it to work. In this one, I’ve included spinach, carrots, red cabbage, corn, a little feta cheese, a few slivered almonds, and some cold, cooked barley for extra heft. I’ve mixed a little shredded apple into the barley to give the barley a nice flavor. Of course, you can put whatever you like in yours.

Start with a clean, wide-mouthed jar. Add your ingredients in layers. Pour your salad dressing on just before you eat. Adding it to the jar in advance will make your salad greens a soggy mess.

You can eat your salad right out of the jar, although you may find it easier to “toss” it if you spoon it into a bowl or onto a plate before eating.