Salad in jars isn't anything new. But if you're not already packing your lunch this way, right now may just be the perfect time to start. After all, Thanksgiving's just around the corner, and eating healthy in the lead-up to the holiday will free you to attack the table of turkey and fixings without the slightest shred of shame.
So why does eating lunch from a jar mean that you're eating healthy? Simple. Provided that the jar you're eating from doesn't contain straight peanut butter, the limitations of the container provide automatic portion control. And layering a range of ingredients makes it easy to see whether you're covering all of the basic elements of a healthy lunch, from protein to vegetables to grains.
Ready to get started? Here's a guide to building your next lunch in a jar.
First, score a lunch jar. We're big fans of resealable numbers like Weck jars and hinged glass jars.
Then cook up big batch of grains or legumes. Whether you're a fan of chickpeas, lentils, barley, or farro, cook up a generous pot so that you can assemble lunches all week long. You can even use chunks of crusty bread as your grain base. Season to taste, then add a 1/2 cup to your jar.
Layer in your vegetables. Here's where the true brilliance of the lunch in a jar is revealed. Chop up or slice 1-3 varieties of vegetables (or fruit) that you have in your kitchen. Ideally, you want to go for a combination of fresh and roasted produce.
Think apple and roasted beet, sauteed mushrooms and steamed green beans, steamed pumpkin and fresh pear--pretty much any combination you think would taste good together. Then layer one variety onto your base of grains (save the remaining produce to make another layer a bit later).
Pick a protein. Ideally, this is something easy and almost mindless to prepare: good-quality canned solid tuna, soft-boiled eggs, leftover roast salmon, hand-shredded roast chicken. Layer on enough to keep you going until dinnertime.
Don't forget something creamy or rich. Avocado chunks dressed with lemon juice, salt, and pepper make for an instant "unblended" dressing for the salad. A couple dollops of hummus work well, too. Or just drizzle a couple spoonfuls of your favorite vinaigrette. A bit of crumbled cheese never hurt, either.
Check out this recipe, and you might just become one of those people who bring their lunch in a jar, too.
Get the recipe: Tuna Tonnato with Eggplant Salad
