Whether you’re making it for yourself, your partner, or a little one, packing lunches can be time consuming. It may feel easier to reach for snack packs marketed to kids, grab fast food, or to just skip lunch. Those choices aren’t ideal for your health or your wallet.  

This salad storage method makes packing a healthy lunch easy and compact—and it keeps your produce from getting soggy, too. Plus, by keeping it all in one jar, you’re saving yourself from buying, washing, and storing multiple containers.  

Start out by picking your salad ingredients. You can select an assortment of your favorite greens, proteins, produce, and toppings. Or you can try out a recipe from our library. Then grab a wide-mouth glass jar with a lid. 32 oz. jars will work best. You can prepare multiple salads at once, whether you’re meal-prepping for the week or sharing with family.  

Place your ingredients in the jar in this order:

1. Dressing: Putting dressing at the bottom may seem backward, but it will keep your softer ingredients from getting soggy. Go for dressings that are low in calories and in fat, like a light vinegarette.  
2. Hard produce: This includes fruits and vegetables like bell peppers, cucumbers, carrots, and onions. They’ll add nutrients and texture to your salad and won’t wilt from the dressing like other ingredients might.
3. Beans and grains: Try adding beans like chickpeas or edamame, or grains like quinoa or whole-wheat pasta, to pack extra fiber. It can keep you feeling full for longer.¹
4. Meats and cheese: Layer in lean meats like chicken or turkey. Then add your choice of cheese. Low-fat goat cheese will add a creamy dimension to your dish.
5. Soft produce: Add your softer fruits and vegetables toward the top so they don’t get crushed or soggy. This could include tomatoes, avocado, or mandarin oranges.
6. Greens: Pack in your lettuce last. Leafy greens like kale, spinach, and arugula are rich with vitamins and nutrients that can have health benefits.²  
7. Toppings: Finish off your salad with your choice of toppings. Consider sunflower seeds or nuts for an extra crunch.

Once your salad is made, screw the jar lid on tight and store in the fridge. When stored properly before ingredients’ expiration dates, these salads can last about 3-4 days in the fridge.³ Pack the jar into a lunch bag with a beverage, healthy side snacks, utensils, and a bowl. Once you’re ready to eat, dump the salad into the bowl, mix up the ingredients, and enjoy!