Mason Jar Salads & Homemade Dressings

I'll let you in on a little secret... these salad's are a meal prep MUST for 3 reasons:

1. Eating a salad a day ensures you're getting your greens in 

2. They stay fresh all week (i've kept mine up to 9 days!)

3. There's a million different ways you can make them so you never get bored!

Making a mason jar salad is SIMPLE - layer from bottom to top (obviously...)

• dressing (2 tablespoons)
• non-absorbance veggies like peppers, carrots, broccoli, cabbage, etc.
• veggies that tend to absorb liquid (cucumbers, tomatoes)
• Starch (if using) - I like to use quinoa or lentils, especially in my vegan salads
• Seeds, nuts - my favorites are sliced almonds, pumpkin seeds, or sunflower seeds
• Cheese (if using)
• GREENS - spinach, kale, spring mix, etc.

No matter what ingredients you're using, follow these steps and you'll be fine every time!

Now, salad dressings... 99% of the dressings you get in store are practically ruining every effort of you trying to eat clean. I like to make a batch of a few different dressings all at once, put them in mason jars and then take them out when i'm ready to prep my salads.

My favorite dressing is a Strawberry Vinaigrette recipe that i've been so long now I don't remember where the original ever came from...

Strawberry Vinaigrette Dressing

You Will Need:

• 2 tablespoons strawberry preserves 
• 2 tablespoons lime juice 
• 2 tablespoons olive oil 
• 1 tablespoon white wine vinegar 
• 1 tsp. mustard 
• dash of pink Himalayan salt & pepper

Blend together and keep in a glass, air tight container.

Carrot Ginger Sesame Dressing

You Will Need:

• 1 cup shredded peeled carrot
• ½ cup sesame oil
• 3 tablespoons white vinegar
• 2 tablespoons dark pure maple syrup or agave nectar
• 2 teaspoons miso paste (found in refridgerated section of health food store!)
• 1 ½ teaspoons grated fresh ginger root
• ¼ teaspoon salt
• ¼ teaspoon white pepper

Blend together and keep in a glass, air tight container

Strawberry Balsamic Vinaigrette: makes about 1/2 cup dressing

• 1/2 cup diced strawberries (fresh)
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• Salt to taste (I love pink Himalayan salt)
• honey (optional, only use if your strawberries aren't sweet)

1. Combine all ingredients in a food processor or blender and blend until smooth.
2. Keep leftovers in an air tight glass jar in the refrigerator.  

Whole 30 approved SWEET dressing:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder 
• 1 teaspoon parsley flakes 
• 1/2 teaspoon oregano flakes 
• 1/2 teaspoon basil flakes 
• 1/2 teaspoon sea salt 
• 1/2 teaspoon pepper 
• 1/2 cup organic olive oil
• 1/4 cup organic grape juice (make sure to check the ingredients for added sugars)
• 1/2 cup organic balsamic vinegar 
• 2 ounces pureed beets (baby food)

1. Add all ingredients to a food processor or blender and blend until smooth.

**NOTE: I used an organic baby food blend with beets, zucchini, and strawberries

If you have a favorite dressing recipe you use, i'd love to try it! Just post it in the comments below. 

As always, thanks for stopping by -

With Love, 

Brianna