Do it Yourself: Salad on the GO!

Written by Asha McLaughlin

Have Salad, Will Travel

Summertime can be a fast-paced time of running here and there. For those who want to continue to eat healthy, now is a great time to enjoy summer’s bounty by learning how to layer the good stuff and take it with you on the road.

Ingredients

  • Mason jars or large screw-top glass jars
  • Knife & chopping board
  • Salad greens
  • Chopped veggies
  • Grains of choice (quinoa, couscous, etc.)
  • Shredded or cubed cheese
  • Dressing of choice

In order to keep items crisp, layer in this order:

Layer 1: Your favorite dressing
Layer 2: Rice, pasta, quinoa or couscous
Layer 3: Tomatoes, cucumbers, red onion, celery and peppers
Layer 4: Carrots, zucchini, beans, lentils, peas, corn and broccoli
Layer 5: Boiled eggs and cheese of choice
Layer 6: Nuts and greens, such as lettuce, spinach or arugula

Instructions

  1. Chop all ingredients.
  2. Place ingredients in the jar according to layer chart above.
  3. Screw lid on tightly.
  4. Store in cool area until ready to eat.
  5. To serve, either flip the jar upside down or empty contents into a bowl and mix ingredients together.

About the author

Asha McLaughlin

Asha is a long time yoga & meditation teacher as well as a natural health educator at Bloom Wellness, in Williamsburg. She teaches public classes and offers private sessions - she can be reached at essential.asha@gmail.com.