Sunday 14 September 2014

Lunch inna Jar

I have been eating lunch like this since last January.

I saw it online, somewhere. You put the dressing in the bottom of the jar and then layer up all the good stuff, so when it is turned out the dressing is on top and the leaves aren't soggy. Some people leave enough room in their jars to shake the dressing through, it seems, but that's just crazy - why leave shaking room when there can be more veggies?

My jars are layered like this -

  • Vinegar and oil at the bottom - currently fig and date vinegar from the farm shop, and hemp oil
  • Mange tout
  • Tomatoes
  • Cucumber
  • Peppers
  • Beetroot salad (the kind with the carrots and onions that comes in a tub from the supermarket)
  • Olives
  • A chopped up piece of roasted salmon
  • Herb salad
Mr Z chops everything for me on a Sunday so I can make them up daily, but since I acquired two more jars I make up four on Sunday and they are good for nearly the whole week. Everything stays fresh and crunchy. And when I turn it out on the plate at work, everyone marvels at my amazing salad - when it only takes about two minutes to do (as long as you have a partner who likes chopping things, anyway). 

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