If you pack a lunch for the office, you probably know all about soggy salad syndrome. Sure, you could always bring your dressing on the side, but I’ve found that it either takes up too much room (if you bring the full bottle) or that the dressing container inevitably opens during travel. This Mason jar salad is the perfect solution. By layering the ingredients with the lettuce on top and the less absorbent vegetables on the bottom, your salad always turns out just right. MORE: How to Make Trail Mix that’s Actually Healthy Serves 2 Dressing ½ c white balsamic vinegar ¼ c extra-virgin olive oil 2 Tbsp Dijon mustard ½ tsp sea salt ¼ tsp ground black pepper Salad 2 carrots, peeled and chopped 1 c chickpeas ¼ c dried cranberries (look for a no-sugar-added variety) ½ c shredded mozzarella cheese 2 c mixed greens
- Whisk together all dressing ingredients in a bowl.2. Divide dressing between 2 medium-large Mason jars. Add vegetables in the following order: carrots, chickpeas, cranberries, cheese, greens. Screw on lid and refrigerate but do not shake or stir. When ready to eat, shake well to disperse dressing. NUTRITION (per serving) 580 cal, 14 g pro, 51 g carb, 9 g fiber, 23 g sugars, 36 g fat, 8 g sat fat, 1520 mg sodium
