There is a lot of prep that can go into these but it's worth it to knock it all out at once. There's also a number of different combinations of vegetables, meats, and dressing to help keep things more interesting. I'm on week five and have tried three different versions so far.
Not pictured but the first thing you'll want to do is cook your meat if you're using any. I've used both chicken and taco seasoned ground beef. You want your meat to completely cool before you put it in the jars or you greens will wilt.
Next up, measure your dressing and pour it into the bottom of the jars. Pictured is Italian dressing. (I splurged and bought the Olive Garden dressing. Worth it!) Then chop your veggies. I've got carrots, roma tomatoes, celery, and snap peas this time. I also like to use cucumbers but forgot to the buy one this week. I usually put these veggies right on top of the dressing. Just keep in mind that whatever is actually resting in the dressing will marinate in it.
Add your fully cooked and completely cooled meat. These 5 jars are getting shredded chicken breast.
The lat thing to add if your leafy greens. Whatever leafy greens you like. I've got kale, spinach, and lettuce in these jars. Cram as much in as you want.
Screw the lids on and refrigerate. I grab one in the morning before work and at lunch just shake it up and eat. (Okay, so I usually shake it up and pour it in a bowl but that's not entirely necessary.)
I've made mine in three version: chicken and veggies (above), taco salad, and buffalo chicken salad.
Taco salad (in this order) salsa, dollop of sour cream, 1/4 cup each black beans, corn, tomato, seasoned ground beef or turkey, spinach, lettuce, and cheese.
Buffalo chicken: ranch dressing, shredded chicken soaked in buffalo sauce, celery, carrots, snap peas, spinach, lettuce, and cheese.
For the cheese I got these great little containers at the dollar store. They hold the perfect amount of cheese and fit great on top of all the greens right inside the jar.
I made 10 jars this week. It took about 1 hear of iceberg lettuce and 1/2 a bag of spinach. I've never purchased or used kale before -- I'm trying a new recipe tomorrow that calls for it -- so it was just a randomish thought to throw a little in.