Here's the deal. Buy your favorite salad fixings. Wash them in one part vinegar to 10 parts water. That is suppose to clean them up and kill any miniscule things you don't really want. Line the jars up. I bought quart size jars with wide mouth openings. 12 for $10 or so. Chop the wettest veggies first. Generally the tomatoes, next cucmbers, then celery, then carrots or radishes and green onions. Finally top off with chopped lettuce. Push the lettuce down a bit to pack it in. Place the lid and then store in the fridege.
I usually add spinach to the mix when I put the salad in a bowl for serving. Spinach doesn't chop to well. It has tendency to wilt. If you are taking these to work, you can add dressing first so that it stays in the bottom of the jar and then shake to mix it at serving time.
Obviously, you can add meat or egg or whatever other veggies you like best. Just put the wettest ones in the bottom. This stays amazingly fresh. Mason jar seals or really good.
I love salad but making one everyday is a pain. I always have good intentions and then at the end of the week I find this runny stuff still in bags in the fridge. What a waste of cash. Making salad once and storing it in separate containers fits my bill. For more info or other ideas, just Google Mason jar Salads. An amazing number will pop up.
Have fun and good eating!
