I am working on taking my lunch to work every day, but I needed an easy way to make an entire week’s worth of lunches in advance. I actually do a great job of cooking a week’s worth of food at once on Sundays, but never seem to find time in the mornings to pack my lunches. Enter the mason jar (side) salad. It’s a great way to take advantage of all of the amazing fresh produce that Jerusalem offers, without having to get up early to make myself a salad every morning for work.
I combine this salad with a more substantial entree (like paleo Shepherd’s pie, or meat balls, or whatever), and it keeps me full all day, including up and through my evening lifting sessions.
Mason Jar Broccoli and Pomegranate Salad Recipe
Serves 5 (or one person 5 times).
- 2/3 cup mayo (I use homemade paleo mayo, but store-bought will also work)
- 1/4 cup basalmic vinegar
- 2 heads broccoli (chopped into florets)
- Seeds of one pomegranate (check out this YouTube video for helpful instructions on seeding)_
- 1/4 cup red onion (sliced)’
- 1.5 lbs cubed leftover chicken
- 1 cup goat cheese (feta, bulgarian, whatever, cubed; skip this if you’re strict paleo)
- 5 mason jars
- Blanche the broccoli florets (bring a large pot of well salted water to a rolling boil, dump in the broccoli for one minute until the florets turn bright green, then drain immediately), and allow to cool.
- Mix the mayo and balsamic vinegar.
- Layer into each mason jar: 2T basaltic dressing, handful of broccoli, red onions, chicken, pomegranate, cheese cubes.
Everything is made from scratch. All of the ingredients are primal and paleo friendly. And I can make five salads at a time to store in the fridge.
It’s true that the mason jar is pretty hipster, but I’ll take an ounce of hipster over the ridiculous cost of buying my lunch every day at the consulate.