Salad-in-a-Jar Meal Prep Event has been so popular that we have decided to offer this once a month! 

Registration is required to help keep track of what everyone is bringing. 

Please bring:

4 quart-sized jars (wide-mouth is easiest) per person

2 salad items (chopped/prepped) 2-cups each per person

1 bag or container of lettuce (about 5 oz.) per person

Topping ideas include but are not limited to:

beans (black, garbanzo, edamame, etc.)

cucumbers

red onion slices

green onions chopped

cauliflower

shredded carrots

dried fruit (raisins, apricots, cranberries, etc.)

grape tomatoes

beets

sweet peppers

nuts (almonds, walnuts)

seeds (sunflower, pumpkin, etc.)

red cabbage

celery

grilled chicken, cubed or in strips 

hard-boiled eggs

broccoli

artichoke hearts

hearts of palm

avocado

quinoa

blueberries

cilantro

roasted sweet potato cubes

olives

sliced radishes, etc.

feta cheese

shredded cheese

Ideas for GREENS:  

arugula

kale

romaine lettuce

iceberg lettuce

watercress

spinach

butterhead lettuce

mesclun (assorted small young salad greens)

microgreens

collard greens

swiss chard

endive

bok choy

turnip greens, etc.

Suggestion for Lids:

I like using the plastic lids for the salad-in-a-jar instead of the regular canning lids. Click here to see what I am talking about. Often times you can find these at Walmart. Putting your name on your lids ahead of time will be helpful. I use masking tape and either an ink pen or a Sharpie.