This weekend I got a little lost in the multitude of Mason Jar salad recipes available on the internet. Of course, there are some that are just *too much* work for me, and then there are some that are just *way too healthy* for me, too. Despite those two “restrictions, I did manage to find a few that seemed very interesting and exciting.
After perusing my fridge for vegetables in need of use, I decided to make a Vegetarian Taco Salad. It wasn’t initially going to be just veggies, as I was going to put some grilled chicken. However, I made a veggie version for dinner last night with the leftovers from the jars, and decided that it was perfect – and very filling, without the chicken (plus, I was tired, a little lazy, and wanted some time to run before bed). Regardless of what I did or didn’t put in my salad, I have succeeded at week #3 of my healthy lunch packing goal!
The “Gentle Giraffe” version of Mason Jar Taco Salad
From bottom to top:
1. Dressing: salsa and a dollop of fat free greek yogurt, and taco seasoning
2. Corn
3. Cucumbers
4. Cherry Tomatoes
5. Black Beans
6. Shredded Tex-mex cheese
7. Avocado
8. Romaine Lettuce
9. (on the side) Tostitos for crumbling on top
Yum!
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Super Yum, that’s for sure!
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I feel twice as strongly as Victo Dolore. Yum yum!
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It definitely was twice as good as I was expecting it to be!
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Those look really, really good! Do they keep better in the jars?
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Yes! They are good in the fridge for at least 5 days, and the jars are airtight. If you put the dressing at the bottom and the leaves at the top, they don’t get soggy.
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Sounds great – I’ve been playing with this idea for months, but still haven’t done anything concrete about it.
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I find it’s hard to get something started, but once you do, it is pretty fantastic! Hopefully you give it a try sooner than later!
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What a great salad idea!
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A delicious salad too!
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