Yield:
4
Servings
Prep Time: 10 minutes
In a way, the original 7-layer salad was the very first “meal in a jar,” before meals in jars were popular. Nevertheless, the trifle-style assembly of yore is much fussier than I can imagine packing up for a modern weekday lunch, so I’ve simplified things, even though I’ve added 2 extra layers. I’ve chosen the vegetables here for their diverse yet complementary tastes, textures, and colors, and for their long-lasting physical structure—all important to make this meal multi-note, as opposed to one. But use any mixture of sweet/bitter/crispy/creamy produce you enjoy.
- For the dressing, to a small bowl add the lemon juice, yogurt, olive oil, curry powder, salt, minced garlic, and pepper to taste, and whisk until fully combined. Store in an airtight container in the refrigerator until you are ready to assemble the salad jars.
- To assemble the salad, divide dressing among 4 large jars. Top with the salad ingredients in the order listed. Seal and refrigerate, or take to go immediately.
- Keep your jar chilled in the work refrigerator or with a cooler pack in your lunch bag. To serve, remove the lemon, shake up the jar, and then squeeze the lemon over top and enjoy. Or toss the salad in a serving bowl, season with the lemon, and then eat.
- Lunch Note: Protein keeps you fuller for longer, making it a must-have addition in my jar meals. Chicken, salmon, tuna, hard-boiled eggs, or canned white beans are what I reach for to bulk up this salad. Check out the Modern Meal Prep Staples chapter (page 235) for even more quick and easy lunchtime protein ideas.