If you follow me on social media (you should because I post a lot more there than I do here on the blog!), you know that I’ve been doing survivor cooking classes once a month called Cook to Thrive!
The most recent class we did is Salads: More Than Just Lettuce! I showed participants how to make 4 different salads and make them ahead in a jar so that they can eat them for lunch, or dinner, on multiple days. Great for bringing to work or having ready for when you get home!
If you’re not familiar with the “salad in a jar” concept, check out my blog post here: Salad in a Jar Recipe Ideas
Remember that the bonus to this strategy is that you can prepare several salads ahead of time and by keeping the dressing on the bottom of the jar, and the lettuce on the top, the lettuce never gets soggy! It’s the perfect “make ahead” solution for salads where you don’t have to keep the dressing in a separate container!
I am slowly getting the recipes all up on the blog, so one at a time this should be coming to you. Here’s the first of the 4!
Taco Salad in a Jar Recipe
- • 1 lb. 93% Lean ground beef or 1 package of Tofu
- • 3 tbsp. taco seasoning *see recipe* on cancerdietitian.com for a DIY version
- • 1 head of lettuce
- • ¼ cup onion diced
- • 1 pint cherry tomatoes
- • ½ cup of black olives sliced
- • 1 cup cheddar cheese shredded
- • 1 avocado
- • 6 oz. Greek yogurt
- • 1 cup corn
- • 1 cup black beans
- • 1 cup salsa
- Brown beef or tofu.
- Add taco seasoning and mix. Set pan aside and allow it to cool.
- If serving as a salad to eat immediately, place all ingredients in a large bowl.
- If your meal prepping this, add a layer of each topping to the Mason jar, adding the meat only once cooled completely. Use 4 large jars for this recipe.
- I suggest this order (putting in the jar first to last, or bottom to top): salsa, Greek yogurt, avocado, meat, onion, tomatoes, olives, cheddar cheese, and lettuce.
- Serve with corn or whole grain tortillas, or topped with tortilla chips!