Does anyone do make these to bring to work? I've never done it but I am AWFUL about making my lunch so hoping to find a way to make the whole week's worth at a time. If you have any good combos / tips let me know! Or if they were a total soggy fail I'd love to know that also 
Thanks!
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I make them almost every week! I don't add dressing until the morning of (just open and pour in...it works its way down through the lettuce throughout the morning but its never been soggy by lunch). Theres a really great post from many years ago, I think by Mrs. Deer, that I went by when I got started!
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I've done them before and I think the best pro tip is to put your dressing on the bottom, layer the rest of your ingredients, and then put your lettuce on the top. That way the lettuce doesn't get soggy before lunchtime or while the salad sits in the fridge for a couple days.
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I do them every week. I make 4 jars on Sunday, and they're still crisp and good by Friday! Like @helloperidot: said, the trick is to put dressing on the bottom, then layer dryer ingredients up to the lettuce on top. So this week, I have ranch dressing, tomatoes, corn, shredded cheese, sunflower seeds, and lettuce. Another favorite is pomegranate balsamic vinegar, strawberries, blue cheese, candied pecans, and lettuce.
I LOVE them. I just grab a jar, throw it in my lunch bag with a yogurt, and my lunch is done!
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I just keep the dressing separate because I never know how long I'm going to need to keep it. Without the dressing I can keep them almost a week.
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Yum, thanks guys!
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Also, I dont know how others do it, but I find it very hard to mix and eat directly out of the jar. So I keep a stash of paper bowls at work so I can dump everything out and mix/eat.
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@T.H.O.U.: Good to know! My work has plates / bowls we can use so that should be easy enough.
What size jars do you use for lunch? A pint or quart?
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@HappyBaker: There is no way I could eat from the jar either! I have these bowls from target. They hold an entire salad from a quart jar and fit in my lunch box with the jar. It is about 8ish inches square. Make sure you get wide mouth jars..the narrow lids would be hard to get everything in and out of.
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@HappyBaker: Bigger jar. The lettuce takes up about 2/3 of the jar because you really dont want to compact it down.
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@HappyBaker: This is mine today (I'm eating at home today so I just added dressing now). I made these over a week ago. Lettuce still green and crispy and the rest is still good too!
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@Mrs. Lion: I have that bowl! Just one left, not sure what happened to the other/s. Do you know if they still sell them? I haven't seen in my local store but we just moved so I might check there.
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@2littlepumpkins: Ive had them for a while and I havent looked recently! Ill keep an eye on next time I am there
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I always put dressing on the bottom then layer a topping that won't get soggy on top of it (i.e. edamame, corn, etc.)
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I don't use mason jars but I make ahead a week's worth of salads in Tupperwares every Sunday and as long as I don't put on the dressing until the day of as others have said, they are totally fine all week long.
I prefer using Tupperware over mason jars since I can shake the salad right up in and eat it out of the Tupperware - no added garbage or containers.
My favorite work salad is kind of a southwest/taco type salad that I change up based on what I have on hand/what's on sale/in mood for, but is basically baby spinach topped with a southwest quinoa salad made from quinoa, black beans, jalapeno, cilantro, veggies and then also topped with half an avocado and some BBQ chicken diced up.
ETA: that salad described above doesn't need any dressing either; bonus!
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Wrote this post forever ago! We still do daily salads for lunch, but now keep meat diced up in one container, all the veggies in another, then add to prewashed lettuce on a plate. If I was working full-time though I'd totally go back to the mason jars to make it easy to grab and go.
http://www.hellobee.com/2013/09/10/creating-tasty-mason-jar-salads/
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