Sometimes we have time to get really organized for the week by preparing quick, go-to salads. And sometimes, we even have time to make specialized salads for each family member, since we all have different favorites (Taylor enjoys using his label-maker).
All you need are some mason jars, a push-pin tack, some electrical tape and an inexpensive ziplock vacuum sealer and you can vacuum seal salads that easily last for a week in the fridge.
The first step is to make a hole in the lid of the mason jar.
Next, you lightly place the electrical tape over the hole, then screw the lid on the filled mason jar and pump the vacuum sealer until the air is removed and you've sealed the lid. We always test it to make sure it has sealed.
The best way to fill the jars is with the hardest veggies on the bottom-- examples: carrots, broccoli, cauliflower, celery.
Next comes the softer veggies like sweet peppers, cucumbers, onions.
The greens will always go on top.
If we are going to eat the salads at home, we often put dressing in the bottom, followed by broccoli, cauliflower & carrots, which marinates them until it's time to eat. Just shake the jar well to mix the dressing and you can eat your salad right out of the jar!
But, if using the salads to prepare lunch containers, we take dressing with us and add it later.
