“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.” ~Lewis Grizzard
I have a confession to make. Yesterday, I bought a bag of tortilla chips. The prospect of the fresh salsa and guacamole that I was making today for my latest Mason jar salad was too tempting. As you may know from previous posts, tortilla chips are my weakness. While I grew up having a sweet tooth, I must say that fresh fruit has replaced chocolate coated sugary treats for me. Yet, I love the salty crunch of tortilla chips. The decision to buy the tortilla chips was not on impulse. It was a well thought out purchase and I will portion out each serving and carefully track in my Weight Watchers eTools account.
With week #2 of the school year in the rear view mirror I was faced with some serious self-reflection. The first week I struggled with making time to eat the lunch and snacks that I packed for work and I did much better last week. In the morning I made an extra green smoothie to sip on during my 1/2 hour commute home and this worked marvelously. However, I REALLY struggled with getting to bed early enough to wake up with the energy to exercise. My goal this week will be to get to bed between 10:00 and 10:30 and be up by 4:45-5:00. Eventually, I would like to be to bed even earlier. Baby steps.
Mason Jar Salads are the perfect lunch to take to work. I love that I can make them on Saturday or Sunday and the last one that I eat on Friday tastes just as fresh as the first. This week I wanted to make sure that my salad was hearty enough to fuel me through an intense teenager-filled-day (all my classes, with the exception of one, have over thirty students with one class roster at thirty-six).
When I stopped eating meat, beans became my protein staple. I found Mexican food very easy to work into a plant-based meal plan (thus, began my tortilla chip obsession). I decided that one of my go-to salads could easily be converted to a Mason Jar Salad.
GARDEN FIESTA MASON JAR SALAD
I layered these ingredients, in the following order, in one quart Mason jars:
- Snappy Salsa (I added extra lime juice and used 1/2 a cup. Make sure you include the juice.)
- 2 teaspoons of olive oil (per jar to make sure I get my WW recommended daily serving of healthy oil)
- Yellow, orange, and green bell pepper strips
- White beans (1/4 cup)
- Black beans (1/4 cup)
- Spicy Brown Rice (1/2 a cup)
- Guacamole (1/4 cup. I added extra lime juice and left out the sour cream)
- Black olives (5 per jar)
- Fresh mango
- Fresh pineapple (sadly the pineapple that I purchased was not very ripe)
- Romaine lettuce
Pin this recipe here.
Since I consider the Mason Jar Salads a meal, and not just a side item, I do not go skimpy on the protein and other ingredients and my jar salads are usually 7-10 Points Plus value. I do have pint-sized jars that I use to make dinner/side salads and those are usually only a couple of Points Plus each. Easily the Mason Jar Salads can be tweaked to meet your specifications.
It is amazing how much produce you can stuff inside a one quart jar and it FILLS a large dinner plate. Jarred salads are a fantastic way to meet your fruit and vegetable Good Health Guidelines.
This summer I made a plated version of this salad with homemade Cilantro Lime Vinaigrette Dressing. This dressing would be a great addition to this Mason Jar Salad but I thought that the juicy salsa and creamy guacamole would suffice.
Now that my blog is written and I earned a sticker on the calendar for the Fall Forward Healthy Lifestyle Challenge (It is not too late to join) I am going to have a mid-day snack of salsa, guacamole, and tortilla chips. 😉 I hope you are spending your Sunday exactly as you wish ~ relaxing, watching football, or maybe checking off your own to-do list and recharging for another busy week. Remember that food is fuel and make sure you fill your plate (or jar) with an abundance of fruit and vegetables. I promise to keep the Mason Jar Salad recipes coming!