I know, I know - another "salad in a jar" post. They're all over Pinterest, and they're all the rage on the food blogs - I get it. It's overkill. HOWEVER - trendy cuteness aside - this is the best way to prepare lunch salads for an entire week at once and ensure that you'll have a crisp, perfect salad every single day. Because storing these salads in air-tight glass jars does just that - keeps the lettuce and all of the other ingredients as crisp and fresh as the day you made them. It's magic, I tell you. Mostly this is just a great way to ensure that The Mr. gets a healthy lunch every afternoon - on Sunday evenings I make up enough salads for the entire week, and each morning he just grabs a jar (and some accompanying treats, of course) and sticks it in his briefcase for work. Refrigerate until lunch time, then just pour into a bowl, give it a little toss, and you've got a fresh salad with absolutely no effort whatsoever. Seriously - this is even easier than a salad bar! This past week we've been enjoying BBQ ranch chicken salads, but the options here are absolutely endless - you can pretty much put anything you want in this jar (besides avocado - unfortunately that doesn't stand up too well) as long as you follow the rules and add the ingredients in a specific order. Namely - dressing at the bottom, other wet or semi-wet ingredients that don't get soggy (i.e. beans) next, then the rest of your ingredients, ending with lettuce on the top with a bit of croutons. That way your lettuce stays nice and fresh and doesn't get soggy or wilted - and the beans (or chicken, or tomatoes, or lentils, whatever you've got in there) basically marinate in the dressing and get even more delicious and zingy. I use the wide-mouth 24 oz (pint and a half) sized Mason jars and they're the perfect size for a medium/large lunch salad. It won't look like much when it's stuffed into the jar, but once you pour it into a bowl, it's a substantial salad.