Mason Jar salads are your best bet if you want to have healthy lunches at work that won’t break the bank or give you headaches when you step on the scale. All you do is layer on tons of different veggies in mason jars and pack your favorite dressing on the side. When you’re ready to eat, just pour the dressing over the veggies and shake the jar.
To make your own pickled cabbage, combine sliced red cabbage, a bit of sliced red onion, salt, and enough vinegar to cover the vegetables in a glass jar. Seal the jars and leave to pickle for at least 2 weeks or up to 3 months. Once opened, store the pickled cabbage in the fridge.
- 4 Mason Jar
- 4 cups baby arugula
- 4 cups baby spinach
- 2 cups shredded carrots
- 2 cups fresh corn kernels (or frozen and defrosted)
- 4 radishes, thinly sliced
- 2 cups pickled red cabbage
- 2 cups cherry tomatoes, halved
- 4 tablespoons Bragg Extra Virgin Olive Oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ¼ cup sesame seeds
- salt and pepper to taste
- Divide the arugula, spinach, carrots, corn, radishes, pickled red cabbage, and cherry tomatoes between 4 mason jars.
- In a small bowl, whisk the olive oil, Dijon, lemon juice, and sesame seeds. Generously season the dressing with salt and pepper.
- Just before serving, pour ¼ of the dressing over each Mason jar and shake to combine. Enjoy!
Nutritional Information (per serving)