The meal most of us least want to prepare let alone have to even think about, is lunch. Mason jar recipes are a trendy new way to prepare meals from breakfast to dinner and snacks in-between.  I decided to try preparing a week of mason jar salads to eat for my lunch.  The only mason jar I had in my pantry is from a restaurant in Seattle called Trove.  They serve their parfait in this cute little number!

According to the greatist.com, “They make portable, portion-control meals a cinch…”

I decided to try the Caprese Salad first since I had some romaine lettuce, an heirloom tomato, a little fresh mozzarella cheese and some garden basil.

Caprese Salad in a Jar

2 cups of arugula
1/2 cup green basil (leaves only)
1/2 cup purple basil (leaves only)
1/2 cup cherry tomatoes, halved
mini bocconcini

For the dressing:
2 tbsp. olive oil
1/2 tablespoon balsamic vinegar
a drop of honey
Maldon salt
cracked black pepper

One ingredient at a time, layer first the arugula then the 2 basils, tomatoes, and bocconcini in 4 jars. Set open jars in the fridge to chill. Next, whisk all ingredients of the dressing together. When you’re ready to serve the salads, take the jars out of the fridge, drizzle the dressing on top of the salads, close the lids, and tell whoever’s eating with you to shake it up to mix everything together and then enjoy it straight from the jar immediately! chubbyvegetarian.blogspot.com

It did not look beautiful like some of the photos I have seen, but it sure tasted good.  The only down side of this particular salad is the dressing needs to be carried separate from the meal in the jar if you are not going to eat it right away.