Mason Jar Salads

Not a product — a system. Wide-mouth quart mason jars ($8 for a 12-pack) layered in order: dressing on the bottom, hearty vegetables next (cucumbers, carrots, chickpeas), grains or proteins in the middle, and greens on top. The dressing stays at the bottom until you flip and shake. The greens stay crisp for 4-5 days because they never touch the wet ingredients. When you're ready to eat, dump into a bowl or eat straight from the jar. It's the only salad prep method that actually keeps salads fresh all week without turning into wet compost.