I’m sure you’ve all seen these mason jar salads on Pinterest, but have you ever actually made them? Well, I’ve been making them almost every week for the past couple of years, and they couldn’t be easier! Not only do they taste amazing, but they are super easy to prep. I make them on Sundays, and then I have a convenient and healthy lunch ready for the whole week!

The key to making these salads taste fresh all week long is to keep the salad dressing and lettuce from touching each other. No one likes a soggy salad!

First you will need some mason jars – I use the big ones because I like a big salad! Put your dressing in first – I found that a ladle is the easiest method. I use ranch made from the Hidden Valley packets, but you can use any dressing you’d like. I also use fat free sour cream instead of mayonnaise to make my ranch healthier, and I add a little dill weed for more flavor.

Next, drop in your vegetables, cheese, etc. In these I used frozen peas, purple onion, cucumbers from my garden, boiled egg and shredded cheese. It’s okay for the veggies to sink into the dressing – they will not get soggy like the lettuce will.

All that’s left to do now is fill the rest of the jar full of lettuce and put the lid on. Now how easy was that?!?

Now you have a healthy and tasty lunch for the rest of the week! Just grab one out of the fridge at lunch and dump onto a plate! They taste fresh all week long, and they are so much better for you than fast food!

You can change up your dressing or ingredients each week for some variety, or even do pasta salads instead.

The only thing you can’t put in is croutons, as they will get soggy, so I keep a bag around to add to the salad after I dump it out of the jar.

I hope you enjoyed my first post! You can follow my blog for future posts on recipes, DIY projects, kids’ stuff, home decor, fashion, and more!

Thanks y’all!

• Nikki