I realize that I may be beating a dead horse here,but I still love those Salads in a Jar. This time, though, I decided to make a spinach salad. In fact, I decided to make this spinach salad.
Here’s the assembly instructions. You will notice that I switched out some of the ingredients from my original post containing these salad ingredients to make this more diet friendly.
First, I put about 4 tablespoons of fat free Catalina dressing in the bottom of a wide mouth quart jar.
I dropped about 8-10 grape tomatoes into the jar.
This was topped with some part-skim mozarella and a tablespoon or two of those real bacon bits in a jar. Believe it or not, a little bit of this pre-cooked and chopped bacon adds quite a flavor punch without adding a lot of calories.
The Next ingredient is some chopped hard-boiled egg.
The entire thing is topped with a sprinkling of dried cranberries.
If you’re watching your sugar intake, there’s even a light version of dried cranberries with reduced sugar.
Finally, the remaining space in the jar is filled with spinach. I prefer baby spinach over the full sized leaves, but either one works very well.
The jar is then sealed and placed in the refrigerator until you’re ready to eat it. (For this salad, I recommend no more than 2 days.)
The one worrisome thing about spinach salads is that spinach doesn’t seem to have as long of a shelf life as lettuce. When I make a spinach salad in a jar for my work week lunch on Sunday night, I always eat it no later than Tuesday because I worry about the spinach starting to wilt and go bad. I’m not going to insert a printable today because this recipe can be found in a previous post, here. Of course, in that post, the salad was arranged in a dish instead of a jar, but I think you’ll be able to figure it out. You do have the pictures.
Honestly, the Salad in a Jar is so versatile, you can pretty much make it to be whatever you want. Give it a try, and thanks for visiting Patty Cake’s Pantry.