Hours of Operation: 

Monday: closed

Tuesday: 10am-4pm

Wednesday: 10am-4pm

Thursday: 10am-4pm (store) 1pm-7pm (client hours)

Friday: 10am-4pm (store) 8am-2pm (client hours)

Saturday: by appointment only

Sunday: closed

9 Old Sutton Road

Bradford, NH 03221

603. 526. 6687

info@nhhnutrition.com

mailing address: 

NH HN

9 Old Sutton Road

Bradford, NH   03221

*Manchester appointments also available on occasional Tuesdays at: 

670 North Commercial St, Suite 22

Manchester, NH 03101

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Mason Jar Salads

September 19, 2018

Lunchtime at work can be a struggle at times. Your colleagues want you to go out to a restaurant but the staff is unfriendly and the dishes are heavy and leave you feeling bloated and sluggish. Others might want to head to the local convenience store were the options are cheaper but the quality is not as good. Of course, brining lunch to work is nothing new, but this we have a trick for you that will allow you to bring something healthy, save money, and save time. Realistically you can prepare lunch for the whole week in about 45 minutes!

Introducing...Mason Jar Salads!! But how does one build a Mason Jar Salad? It's really very simple and we'll break it down for you! All you need to do is fill a jar with dressing and then layer various ingredients like greens, veggies, rice, and a healthy fat on top. Keep those jars in the refrigerator until you are ready to eat!

We have a step-by-step guide to building the perfect salad!


Layer 1: Dressing (below are some ideas)
Refreshing Sweet & Sour Dressing (enough for 2 jars)
- 1/2 lemon
- 1 tbsp honey
- 5 tbsp olive oil
- Pinch of cumin
- Pinch of salt
- Couple of chili flakes

Honey Mustard Dressing (enough for 2 jars) 
- 4 tbsp olive oil
- 3 tbsp vinegar
- 2 tbsp mustard
- 2 tsp pure maple syrup (or honey for non-vegans)
- Salt & peper to taste

Asian Style Peanut Butter Dressing (enough for 2 jars)
- 1 tbsp peanut butter
- 1 tbsp coconut aminos/gluten-free soy sauce
- 1 tbsp honey or maple syrup
- 1 tbsp vinegar or lemon
- 2-3 tbsp water
- A pinch or two of chopped or grated ginger (dried is fine)

Layer 2: Crisp Ingredients (this layer is important to "protect" the other ingredients from getting soggy
- cucumbers
- red onions
- asparagus
- celery
- peppers
- carrots

Layer 3: this level is for ingredients that should not necessarily swim in dressing, but it okay if they do.
- greens!! (mixed greens, lettuce, baby spinach, arugula)
- mushrooms
- zucchini
- beans
- lentils
- peas
- corn
- broccoli

Layer 4: More delicate ingredients
- boiled eggs
- organic, whole-fat cheese (feta, gouda, cheddar, etc.)

Layer 5: Add something with more substantial
- rice
- pasta
- quinoa
- couscous

Layer 6: Finally the last level with ingredients that are less palatable when wet
- nuts
- seeds
 

Just seal the jar tight and place in the refrigerator until you're ready to enjoy!

 

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