Its warmer outside, and for the moment, I have had enough of soup and am happy with salads. I saw the Mason Jar salad idea on Pinterest last year and thought that would be the easiest take to work route. I have plenty of pint size Mason Jars, so I cleaned them, dried them with Microfiber towels and filled them to the brim.
I live in Florida, so I knew that I was going to head to the Farmers Market to pick all of my veggies up at the lowest price. I purchased Romaine lettuce, baby tomatoes, cucumber, and red bell pepper; I went to Sam’s Club and picked up a pound of Organic Baby Spring Mix; then I went to Trader Joe’s and picked up a whole chicken, gorgonzola crumbles, pecan pieces and almond slivers. With all of this stocked in my fridge and internet research, I put together 5 salads for the week.
I put the salad dressing in a separate little container because I just wanted to be sure my salad didn’t go bad before I was ready to eat it. To cook the chicken, I woke up Saturday, put the whole chicken in my crock pot along with some onion and spices and set it to high. I went for a run, cleaned my house and once finished my chicken was done! I then shredded all of the chicken off the bone, put the bone back in the crockpot, added water and things and made broth for freezing. The next day I took the chicken out, plus the various veggies, cheeses and Voila! I must say that this is working beautifully!
This is my second week of Mason Jar Salads, and boy oh boy is this a winner. I simply take a plastic fork with me to work, paper plates can be found at my job, so this is easier than the soup because I do not have to microwave anything. The possibilities with salads are endless, not to mention salad dressing. I am loving these salad’s and will continue with this route until I want something else. I will share my favorite salad combos and dressing as I go.