I purchased some more Bell Jars, my favorite thing ever, at Fish’s Eddy so I could make salad in a jar for lunch. It’s basically the same idea as the overnight, no cook refrigerator oatmeal; quick and easy and you can make enough for the entire week in one sitting.
I had a great salad at Dos Caminos the last time I visited that included all kinds of interesting ingredients like green olives, green apples, cheese, shrimp, and tortilla chips. I tried recreating the salad at work by chopping everything the night before and combining the ingredients during lunch. That little project took way longer than expected because our office doesn’t have the right tools to actually chop anything (like lettuce). So, this is the new way to bring salads to work. You make everything on Sunday and you’ll have it for the entire week. I made the same salad each day for me and Ken, but you can switch up the ingredients if you’d like. The best part: you can include salad dressing in the Bell Jar instead of bringing a separate container and when you flip over the jar before serving, the dressing slowly makes its way onto the lettuce.
My salad includes (in order of appearance):
- Chopped tomatoes
- Pinto beans
- Sliced Cucumbers
- Salad dressing
You place all of the items that don’t mind dressing on the bottom and then the lettuce (or spinach) on top. That way, the lettuce stays fresh and is still crispy by the time you eat it! Ken was a big fan of it and his coworkers even asked what it was because it was so colorful. We’ve made variations of the original salad (with the addition of all types of veggies) and they’ve always been really interesting – try it for yourself and let me know the combination!