How To Host a Salad In A Jar Party {Daniel Plan Recipe} (2024)
by Jeanette13 Comments
Hosting a Salad In A Jar Party is easy as long as you plan ahead a little. Get all the tips you need to host your Salad In A Jar Party in this post.
This past week, we wrapped up our 6 week Daniel Plan with a cooking demonstration by Chef Neena of Grace Farms, a Salad In A Jar Party, and a bonus session on Happiness and Contentment by our Community Pastor. Chef Neena prepared a Spiralized Cucumber Salad and Ahi Tuna Avocado Tartare, both of which were fabulous.
The Salad In AJar Party was a fun group activity, and a great way to celebrate the completion of our Daniel Plan study. Everyone brought a salad topping, and I provided the mason jars and salad greens. I got this idea from one of the women in our study group who had hosted a similar party at her house.
Given the size of our group – we had over 20 women – the challenge was to make sure we had enough toppings and enough variety.
I would highly recommend hosting a Salad In A Jar Party for your next girls night out, or lunch gathering – it’s a great conversation starter because everyone has their own favorite salad ingredients and packs their jars so differently.
Here are some suggestions on how tohost a Salad In A Jar Party:
Make a flyer with the details – include a picture of what it looks like and specify what you want people to bring
Have people sign up for an ingredient and specify how much to bring. For each quart size jar, you will need about 2 cups of toppings plus 2 cups of salad greens. We did 2 jars a person, so we needed 4 cups of each topping per person plus 4 cups of salad greens per person.
A week or two before the party, order as many quart size jars as you need for the party. I ordered enough so each person could make 2 jars to bring home (I found the jars to be less expensive online than in the store). You can also ask people to bring their own jars – it’s just cheaper to buy them in bulk and I didn’t want people to have to worry about hunting the jars down, so I purchased them for everyone.
A few days before the party, send an email to everyone and remind them what they signed up for, and ask them to bring their ingredient prepped and ready to use. We held our party offsite so I brought a few extra containers in case people didn’t bring their ingredient in a container.
A day before the party, buy enough salad greens for the number of jars you expect people to fill. Some people will want to fill their jars mostly with toppings, so you may need to prep some extra toppings to have on hand (I brought extras of whatever ingredients we were short on based on the signup sheet as well as fresh strawberries and sprouts that I grew).
Make a big batch of dressing in case people want to put some in their jars (optional).
The day of the party, place all the jars on a big table and have lots of spoons ready so people can scoop all the toppings into their jars. We set up two tables because we had so many people, splitting up the toppings between the two tables (with a big group, you are going to have duplicate ingredients so this works out fine). Put the salad greens in a big bowl with tongs so people can easily push down greens into their jars.
Make a demo jar so everyone can see what the Salad In A Jar will look like.
That’s it!
As far as the method to layering the Salad In A Jar, hereare a few tips:
If using dressing, put a few spoonfuls of dressing in the bottom of the jar before adding any toppings
Place the hardest vegetables and beans at the bottom (e.g., carrots, cabbage, broccoli, cauliflower, chickpeas, black beans)
Next, layer whatever your favorite toppings are other than the salad greens and nuts (this incluessofter, juicier veggies/fruits like cherry tomatoes, cucumbers, grapes, blueberries)
Add the nuts (if using) and salad greens last
To eat, all you have to do is shake the jar if you are using dressing, or pour it out on a plate if you like.
Be sure to take a picture to remember all the fun you had!
HOST A SALAD IN A JAR PARTY: Ask your friends to bring ONE ingredient (one person brings the beans, one person brings the greens, one person brings the dressing, etc.)and ask everyone to bring their own jars. When together, simply set out all of the ingredients on the table and go around the table filling your jars.
If layered properly, salads in a jar will stay fresh for up to 4-5 days. Just keep in mind that different ingredients will stay fresh for different periods of time. So, if you're preparing for the week, plan on eating your salad jars before other items.
Pint-sized jars are great for individual side salads of mostly greens with just a few “extra” salad toppings. Use quart-sized jars for larger lunch and dinner salads that have a lot of extra veggies and salad goodies. Two-quart jars (or larger) are great if you're taking the salad to a potluck or cookout.
They're perfect for meal prep! Prep a big batch of salad over the weekend, store them in five separate mason jars and you'll have a salad for each day of the week! They're perfect for a convenient, grab-and-go meal option. The flavor combos are endless so you'll never get bored!
Rather than toss your salad before guest arrive and risk a soggy salad, artfully arrange the ingredients on top of salad and toss it with the dressing just as the guests arrive. And don't forget: The dressing goes on only the moment the party starts.
Because of the unique way of layering the salad vertically, it preserves the freshness of the salad for longer. Depending on the ingredients added, a make-ahead mason jar salad can last for up to 5 days. That means you can have lunch ready for the week ahead!
Mason jars were made to make that happen. The downside? After a few hours, watery veggies and salad dressing mix to create a mess of mushy, wilted greens. Bec Dickinson, author of Love Your Lunches, saves the day with this eight-step plan that'll keep your jarred salads fresh until you're ready to eat them.
Store your clean, dry salad in an airtight plastic container lined with paper towel. The paper towel will absorb any excess water, and the airtight container will keep the salad from wilting.
When used for a sterile water bath or pressure canning process, the lids are SINGLE USE… You may re-use the lids for non-sterile purposes such as storing dry products, refrigerated pickles or salads etc etc…. BEWARE lids sold as “Reusable”… You are taking a chance with severe food poisoning over saving $0.30 per jar…
The Rubbermaid Brilliance is one of the best salad containers right now. This 100% leakproof clear plastic, BPA-free container won't spill even if you drop it. It's airtight lid will keep greens fresh for days.
Some foods, such as salads, do better in containers with compartments. This will help to keep the ingredients separate and prevent them from becoming soggy. Store your prepped meals in the refrigerator or freezer. This will help to slow down the growth of bacteria and prevent the food from becoming soggy.
This resulted in every bite tasting vibrant and flavorful. "Season your salad just like you would anything else," Simpson said. "Salt is a big difference between salads at home and salads in a restaurant." This doesn't mean you have to make your salads salty!
bag of pre-cut, “triple-washed” romaine lettuce is $2.99/lb. A fresh romaine head — about 14 oz. — is $1.69. Even if you end up tossing 15% of the fresh head during prep, that means the pre-packaged stuff is MORE THAN DOUBLE the price of the fresh.
All Mason jars are not created equal. They are remarkably similar to commercially used jars, but the biggest difference is that real Mason jars have a wider rim that gives them a better sealing surface.
Because of the unique way of layering the salad vertically, it preserves the freshness of the salad for longer. Depending on the ingredients added, a make-ahead mason jar salad can last for up to 5 days. That means you can have lunch ready for the week ahead!
Drizzle the dressing into a large mixing bowl - get it all up on the sides; don't focus on just the bottom - add lettuce(s), and Toss. That. Salad! TOSS LIKE A BOSS TIP: Do this right before serving.
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