Simply fill your wide-mouthed 1 pint/500ml preserving jar each morning. Start with home-made oil and vinegar dressing at the bottom, then add any cooked or raw vegetables and your choice of protein (fish, meat, hard-boiled eggs, cheese), top off with a big fist of leafy salad leaves. Season lightly, then screw the lid on tight (or you can clip it closed) to keep everything sealed and fresh.
When you are ready to eat, just turn the jar over to distribute the dressing and tip on to a plate, or enjoy straight from the jar with a fork.
Made like this, your jar salad will last for days in the fridge. If you’re super-organized you could buy five glass jars and make a week’s worth of salad-based lunches ahead of time, to grab as you leave the house in the morning.
Perishable ingredients, such as tomatoes, hard-boiled eggs and cooked chicken breast, should be added to the salad on the day.