prep time: 8 minutes (not including time to cook the eggs and bacon or make the dressing) yield: 4 servings
prep time: 8 minutes (not including time to cook the eggs and bacon or make the dressing) yield: 4 servings
Packing salads in jars is a great way to make portable salads for lunches at work, or anywhere else you want to take them. And they’re easily customizable: in addition to what’s listed here, I sometimes throw in diced bell peppers or zucchini.
½ cup Dairy-Free Ranch Dressing ( see here ) (or Egg-Free Keto Mayo, see here , for egg-free)
1 cup diced tomatoes
1 cup diced cucumber
1 cup coarsely chopped radicchio or romaine lettuce
1 cup diced celery
4 hard-boiled eggs ( see here ), chopped (omit for egg-free)
4 slices bacon, diced and cooked until crispy
Have on hand four pint-sized mason jars. Place 2 tablespoons of ranch dressing in the bottom of each jar. Top with a quarter of the diced tomatoes. Then add the rest of the salad ingredients to the jars in the order listed, dividing the ingredients equally among the jars.
