I’ve created magic once again! After months of stalking and pinning on Pinterest, I decided to try something new with my ever-loving mason jars. For the first time I prepared stacked salads in mason jars for the week. If you are a faithful reader of this blog, you’ll realize I try to keep my recipes and meal prep very simple. The less ingredients the better and I ALWAYS try to prepare meals from foods that can be found in your cabinet at any time. I like to think I specialize in meals with 5 ingredients or less – BUT salads are often the exception. Below is a salad recipe slightly adapted from something I was recommend from friend who tried it from pinterest. I made a few adjustments and Tabb’d it properly. This was one of the easiest preps I have done – and only took about 15 minutes from start to finish. Note: I used edamame and tofu – I REALLY enjoyed the edamame – the tofu not so much.

*be sure the dressing doesn’t hit the sides of the jar, jars should be dry inside

The trick to the mason jar salad is the layering. Layer as listed below

1. Salad Dressing – 2 tbs (I used Simply Dressed Lemon vinaigrette  – but you can make your own, or try a spicy vinaigrette)
2. Red pepper flakes – to taste/optional
3. cubed extra firm Tofu – optional
4. sliced Red bell pepper
5. Cucumber
6. Sprouts
7. shelled Edamame
8. sunflower seeds
9. Chopped romaine lettuce
10. Chopped parsley or cilantro