On-the-Go Layered Salad

IMG_5003Vietnamese Rolls Chopping Board

This salad is perfect for something like me who loves fresh crunchy salad and HATES soggy salad- the dilemma? I don’t have time to prepare salads fresh on the day I’m going to eat it. Often I’ll be taking it to work and need it to stay crisp and crunchy AND somehow manage to add a dressing without it going all over my bag.

So, problem solved…layered salads!

Large jam jars are the ideal container, I picked this one up from The Range for about £4.

There is an art to this which is so easy and is as follows:

Step 1. Dressings go at the bottom

Step 2. Add some salad ingredients that won’t soak up the dressing, such as carrots, cherry tomatoes, sugar snap peas, or chickpeas (or in my case red cabbage).

Step 3. Now add all your other salad ingredients such a beans, sweetcorn, cucumber, tomatoes etc..

Step 4. Add your leaves: spinach, kale, lettuce- these bad boys go on top.

Step 5. Make sure you’re packing that salad in nice and tight- less air= fresher salads.

Step 6. Top with cheese, nuts or seeds.

Step 7. Screw the lid on tight and you’re good to go.

Step 8. Don’t forget to take a bowl with you and empty the salad into it when you’re ready to eat.

Step 9. Devour!

Step 10. Like/share/comment on this post and spread the healthy living word!

Thank you!

Katy x

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