Austin360Cooks: How to make Mason jar salads for lunch

Sharon Chapman, who oversees the wily features department here at the Statesman, has been on a salad craze for lunch.

Last week, Chapman, who posts on Instagram as @sharonavich, made lunch for all five days on Sunday. Instead of packing them in plastic containers, she used Mason jars. This technique certainly isn’t new, but every once in a while, it’s nice to be reminded of stuff we might have forgotten we knew.

You’ll want to use as fresh ingredients as you can to make Friday’s taste nearly as good as Monday’s, or you could eat double salads on one day if it looks like the spinach isn’t going to make it to the end of the week. Use wide-mouth quart jars and 2-3 tablespoons of dressing in the bottom.

What’s cooking in your kitchen these days? Let us know by posting your photos on social media with the #Austin360Cooks hashtag or email me at Check out what other Central Texas cooks are making in our #Austin360Cooks Storify gallery.

//[View the story “Austin360Cooks: September 2015” on Storify]

Author: Addie Broyles

Food writer for the Austin American-Statesman and

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