Taco Salad in a Jar
You may already know this about me, but in case not: I love my FoodSaver vacuum sealer and I love using my mason jar attachments to vacuum-seal leftovers and salads. I thought this would be a good time to share what I had for lunch on Friday.
When I was cleaning up the kitchen after making our favorite taco meat recipe, I packaged up some of the leftover dinner ingredients and made myself a salad to take to work. I planned on eating it the next day, but I was on the road all day Thursday, so I saved it for Friday.
Here is how I built the salad in a Quart size mason jar. I started with the denser items and finished the layers with lettuce on top. I added:
diced orange bell pepper
sweet white corn
diced red onion
white onion, cilantro & lime juice salsa (leftovers from grilled Al Pastor tacos)
tomatoes from our garden
homemade pickled jalapeño slices
shredded cheddar cheese
butter lettuce mixture
If I had a can of red kidney or black beans opened, I would have rinsed and added some to the salad.
For the dressing, I just mixed some ranch dressing with about the same amount of my leftover homemade salsa.
To keep the tortilla chips from getting mushy, I put some in a separate bag.
I saved the leftover meat in a small jar that I heated (without the lid and ring) in the microwave at the office.
Voila! It’s really fun and easy to make a salad-in-a-jar. You don’t have to have a vacuum sealer to make them, but sucking out all the oxygen is the way to keep the avocado chunks bright green for DAYS. I love to make a few jars ahead of time and grab them from the fridge for lunches. Some people put the dressing in the bottom of the jar but I like it separate so the veggies don’t bathe in it and break down after a couple of days. All I do is pour in the dressing when I’m ready to eat, then I screw the lid back on and shake it really well. Once I tried eating the salad out of the jar and it was a mess. Pour it out on a plate or into a bowl, if you can!
Next time, I’d reserve a little cheese in a bag and sprinkle it on top. I always separate the salad from the meat with a barrier of crushed chips to keep the salad from getting too warm from the hot taco meat.
Thanks for reading my blog!