4 Healthy Salad Jar Recipes for TruckersHave you had a salad today?
It’s no secret that life on the road can put a strain on your eating habits. At every exit and stop there’s a fast food place calling your name. Long, stressful hours on the road lead drivers to seek fast food meals instead of the healthy substitutes needed to fuel their bodies like salad .
Time management on the road is crucial to maintaining a healthy and balanced lifestyle. Truck drivers are constantly impeded by their need to reach locations quickly. Depriving your body of energy filled nutrients could cause you driver fatigue. A great alternative to these sluggish meals are salads.
Salads add fiber to the diet which reduces cholesterol and satisfies hunger. High fiber salads eaten before a meal tend to help you consume less of the higher calorie foods served afterward. This fiber fullness side effect will help you lose weight.
Tip: If you still experience hunger after eating salads. Try adding some protein – as protein helps sustain your energy.
If you’re still not ready to give up the paper bag meals, then start by ordering a side salad. Integration into a healthier lifestyle depends on your pace. Here are some convenient mason jar salad recipes to stock in your mini fridge or cooler for the road. Create endless combinations by choosing from so many ingredients. Hey, you could have a different portable salad every day for years to come!
The most abundant nutrient in iceberg lettuce is water, over 90%, so it can help to keep you hydrated. – SaladPlanet.com
Divide and layer all ingredients into mason jars. Start with salad dressing, then tomatoes, cucumbers, olives, cheese, chicken, and end with lettuce. Put mason jar top on and store in refrigerator.
Spinach and Bacon
Whisk together dressing ingredients in a small bowl or measuring cup until completely combined.Place a few tablespoons of dressing at the bottom of each jar. Divide remaining ingredients among the jars, layering in the following order: red onion, egg, mushroom, bacon, spinach. Twist on the top to seal your salads and refrigerate until ready to serve.
Loaded Tuna Salad
Prepare tuna as you like. Layer the marinated beets and olives evenly on top of the tuna fish in both jars, followed by the sugar snap peas and carrots.followed by the sugar snap peas and carrots.Close the jars with their lids, and refrigerate.Dress with your favorite dressing or eat as is.
Layered Taco Salad
Follow ingredients to make dressing then when finished pour into the bottom of the mason jar. Then layer the ingredients in the order listed above — cucumbers, black beans, tomato, corn, red pepper, greens, avocado, then cheese. Secure the lid, and store in the fridge for up to five days.You can also pack a small container of tortilla chips to crumble on top when you’re ready to eat.
- 5 quart size wide mouth mason jars
- 10 tablespoons Newmans Own Olive Oil and Vinegar Dressing
- 1 quart cherry tomatoes, halved
- 5 mini cucumbers, sliced
- 1 cup pitted greek olives, sliced or chopped
- ¾ cup crumbled feta cheese
- 2 cups chopped or shredded rotisserie chicken
- 5 cups chopped romaine lettuce
- 2 cans of tuna fish
- 2-3 tbs of mayonnaise
- Salt & pepper to taste
- 1/2 cup marinated beets
- 1/4 cup kalamata olives
- 1 carrot, shredded (I used this tool)
- 1/4 red onion, sliced thinly
- 1 cup sugar snap peas, chopped
- 1 small apple (use green for 21DSD), chopped
- Several handfuls of spring mix per jar
- 1/2 cup roasted pumpkin seeds
- 1 tablespoon apple cider vinegar
- Juice from one lime
- 1/2 cup fresh cilantro, loosely packed
- 1/4 cup nonfat plain Greek yogurt
- 1 teaspoon honey
- Pinch of salt
- 1/4 cucumber, diced
- 1/2 cup black beans
- 1 roma tomato, diced
- 1/4 cup corn
1/4 cup red pepper, diced
3 cups greens
1/4 avocado, diced
1 tablespoon shredded cheddar cheese