I’m always looking for ways to make healthy eating easier. As a busy mom, sometimes it is just more convenient to go the quick route and grab something that isn’t necessarily what you want to eat, but you aren’t really in the mood to make an additional meal for yourself.
Another trainer at the gym sparked my curiosity to salads in a jar. She said she makes them on Sunday for the week and puts them in large mason jars. With the dressing on the bottom and the jar airtight, everything stays fresh and doesn’t wilt or get soggy.
I would much rather spend some time on a Sunday getting my food ready for the week – that way I know that I have quick, healthy options ready to go! This salad is one of my favorites and the first of many future salad in a jar recipes. I usually add cranberries, however, I was pretty excited when I found these dried plums at the store the other day. They have less sugar and calories than dried cranberries, and are significantly higher in fiber. Look for them and give them a try – they are a great addition to salads, yogurt, and rice cakes or celery with peanut butter!
For added protein, add some chicken breast, tuna, or lean ground turkey or beef to your salad.
- For the Salad:
- 2 cups shredded kale
- 2 cups shredded Brussels sprouts
- ¼ cup chopped almonds
- ¼ cup Parmesan cheese
- ¼ cup dried plums or cranberries
- For the Dressing:
- 1 Tbsp. minced red onion
- 2 Tbsp. Dijon mustard
- 2 tsp. honey
- ¼ cup olive oil
- 1 Tbsp. rice vinegar
- Juice of one lemon
- Chop off the stem of the Brussels sprouts. Put them through a food processor with the shredding blade attached. If you do not have a food processor, roughly chop the Brussels sprouts. Place in a large bowl. Set aside.
- In a small bowl or measuring cup, combine all of the ingredients to make the dressing.
- Divide the dressing in the bottom of 4 large mason jars. Layer the kale, almonds, cheese, dried fruit, and shredded Brussels sprouts in the jars. Seal and store for meals throughout the week.