Want to know why mason jar salads are my latest obsession? It’s simple: Until I started making them, I never ate a real lunch. Does this happen to you too? With so many food restrictions – read, mostly paleo plus no eggs – usual lunchtime fare is off the menu. Before I know it, I’ve satiated my afternoon hunger pains with one snacky food after another. Maybe dried fruit, a paleo meat bar, and always dark chocolate.
Even though I usually meal plan to eat leftovers for lunch the next day, it’s not quite the same as opening the fridge and grabbing a neatly assembled in a mason jar salad packed exclusively for my midday meal.
Finally, I’m eating a real lunch again. And it’s delicious. Here are some of my current favorite salads to stuff in a mason jar. Note: there’s a science to the stuffing.
Spring Greens Salad With Roasted Beets, Walnuts, And Creamy Feta Vinaigrette
With a feta vinaigrette, this salad is more primal than it is paleo. Still, the paleo diet is a template. If sheep’s milk feta works for you, go for it. If not, dress your roasted beets with this dairy free ranch dressing. With a pile of greens, delicious roasted beets, and toasted walnuts – this mason jar salad pulls together easily and stores well.
Be sure to toast your walnuts before adding them, it makes a difference. Five to ten minutes at 350F will do you right.