Easy Vacuum Sealed Salad Prep
So, I hate making a salad for dinner and by the next night the leftovers do not look so good. I have recently come to love using my Food Saver vacuum sealer and Mason Jars for salad prep. I can use them for dinner or take them to lunch-grab and go. Don’t forget to grab some dressing to go with it and a fork.
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What Ingredients Can I Use in Easy Vacuum Sealed Salad Prep:
Leafy greens such as: romaine, iceberg and/or arugula, kale
Spinach
Cucumbers, sliced and quartered
Zucchini, sliced and quartered
Cherry or grape tomatoes-do not cut the tomatoes
Olives, drained and dried off well
Carrots, sliced
Broccoli, chopped into bite-sized pieces
Cauliflower, chopped-into bites-sized pieces
Onions, chopped
Peas, thawed and dried
Peppers, cut into bite-sized pieces
Garbanzo beans or your preferred canned bean, drained, rinsed and dried
Anything you can think of that does not give a lot of moisture-the reason you need bite-sized tomatoes that are not cut open.
Add grated cheese and croutons when eating, if desired, Do not seal in the jar.
What You Will Need:
You will need a vacuum sealer such as these in the link below:
I use a Food Saver with the attachment for sealing jars. Remember this way of sealing is not for long term storage like bottled fruits and vegetables or soups. That is a different way of preserving-water bath canning or pressure cooking/sealing-home canning.
I love the Food Saver to seal fresh meat to freeze for later use. I have also used the freezer bags for the Food Saver to seal fruits and vegetable to freeze for later use.
Using the Mason Jars to fresh store food is for short term. We have loved this for salads. I can make a big salad on Monday and in a day or two is just doesn’t look so fresh. I have used this method for a way to take a salad to work for my husband and myself. Remember to use fresh ingredients.
Link To Mason Jars With Lids:
How to Prepare Easy Salad Prep & Great Tips:
In clean and dry quart size Mason jars (with wide mouth) place your clean, fresh and DRY ingredients. Use paper towel to dry off any moisture. A salad spinner is great for removing water from leafy greens.
I begin by placing-for this example-the cherry tomatoes, cucumbers, black olives and carrots in the bottom. If using other ingredients, place those in the bottom, too.
Use a lettuce knife or tear the lettuce. Place your leafy greens on the top. Make sure ingredients are dry.
NOT SHOWN BUT IMPORTANT: Place a folded napkin or paper towel in the top, over the lettuce. This will help absorb some of the moisture that will develop.
ALSO IMPORTANT: Store the jars upside down in the refrigerator. Make enough for and use your salads in about five days.
Place the sealing lid on the jar and use the Food Saver with the Mason Jar attachment to quickly seal each jar. The lid should be so tight you can pick the jar up by the lid-shown below:
My salad in a bowl after five days-still looks good:
I like to store the salads with the ring on as shown below.
Place your salads in the refrigerator to store for later use. It is a very good idea to store the jars upside down.
DON’T FORGET-take dressing or whatever you like to top your salad and a fork. When you are ready to eat your vacuum sealed salad, remove the sealing lid, place ingredients on a plate or in a bowl. Add salad dressing, grated cheese and croutons, if desired.
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