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No Soggy Salad Here! How to Perfectly Layer Your Dressing in a Mason Jar

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So you decided to make good life choices and pack a salad for lunch, and then you dig in and discover the worst: it's soggy. Ugh. Thankfully, there's an easy way to avoid that tragedy altogether when you pack your salad in a mason jar. The trendy jars aren't just cute; they're incredibly helpful for layering the perfect salad, too.

Thanks to Mason Jar Salads and More: 50 Layered Lunches to Grab and Go by Julia Mirabella, we've learned two ways to ensure your salad stays crisp while still packing the dressing in the same container (because who has the patience for two separate dishes?). The first method is to layer the dressing on the bottom of the mason jar, before adding any other ingredients. This is best for salads with bulkier bases, such as black beans, chickpeas, carrots, cherry tomatoes, sugar snap peas, or other vegetables that won't soak up the dressing. After you add the dressing and the base, keep layering with greens, cheese, and other toppings, and the dressing will stay put in the bottom until you're ready to shake it up.

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The second method is to use the parchment paper trick. If your salad doesn't have beans or hearty vegetables as the base, don't put the dressing on the bottom. Instead, pack the whole salad into the jar and leave a little bit of space at the top. Cut out a piece of parchment paper a couple inches wider than the jar top, place it over the jar, and press it down to form a small cup. Pour the dressing right onto the parchment paper, and seal the lid on tight. When you're ready to eat, pour the dressing right into the salad and mix everything together.

Soggy salads, begone!



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