Mason jar salads are amazingly easy to make, carry, and store, and can also be incredibly nutrition-packed and diverse, concocted with the flavors of Mex ico, Italy, Asia, and more.
The formula: Basically, the idea is “wet foods first, dry foods last,” so the salad’s not soggy when you eat it. Start with two wide-mouth, quart-size mason jars, and pour in some (preferably fresh) dressing, then layer on the salad ingredients (read here for instructions). Then close it and pop it into the fridge (it’ll stay fresh for up to a week), or take it with you to work—when you turn it over into a bowl, it’s ready to go.
You’re about to open up a world of possibilities.