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Start with a wide mouth mason jar; we like the 1-quart (960 ml) size.
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Have all ingredients ready to assemble.
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There are certain rules for the order of layers that will help keep the ingredients as fresh tasting as possible. Principally you always want the dressing to go in first on the bottom. (Try 2 to 3 tablespoons). We recommend sturdier items to go in next, which can vary from chopped tomatoes or cucumbers, cooked diced potatoes, corn or grains. Whatever you would like to marinate a little bit in the dressing is what you will add at this time and can vary depending on your mood and ingredients.
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Next layer can be grains if not added already and then softer, more tender or smaller vegetables or fruit, such as shredded carrot, raspberries, avocado or sliced radishes.
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Then come your proteins and cheeses, if using, in either order
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Leave a good amount of space for a generous portion of greens (and maybe some sprouts!) near the top and add them at this time.
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Finish with any garnishes such as a sprinkling of nuts or seeds, dried fruit, olives or a shower of fresh herbs.
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Seal with cover and refrigerate until ready to serve, up to 2 days. To eat, empty into a bowl, toss ingredients and dressing together.