Mason Jar Salads are the rage. The secret to a perfect salad is the order. The dressing goes first. In the salad I’m making today, pesto goes in the bottom. Putting dressing in the bottom ensures salad ingredients don’t get soggy. Over this, I’m adding marinated artichoke hearts. Next, goes anything big and chunky that protects the more delicate ingredients above such as carrots, celery, and onion. Follow with softer ingredients such as avocado, tomatoes, berries. Now for whole grain rice, beans, or quinoa. Lastly, the greens! To serve, dump onto a plate!
Then the fixings. Little things like shaved nuts, raisins, cheeses. The ingredients that you want to stay dry until juuuust before you eat it.
And if you have any leafy greens, they go in last. That way when you turn the Mason jar over and unload it all into a bowl, the greens will make the salad bed. Genius!