Eating of the Green

As March quickly approaches I automatically think green. Green of course having to do with Saint Patrick's Day. What automatically comes to you head when you think Saint Patrick's Day? Along with thinking green I think of corn beef and cabbage, the turning of the Chicago River green and lots of alcohol. Getting back to green, study after study show the importance of green leafy vegetables into our diet yet the average person rarely eats them. I have to admit from time to time I can be categorized there as well. Knowing I have work yet to do to increase green leafy vegetable into my diet I set out for a plan to help me do just that. Browsing on Pinterest on a cold winter Sunday morning in Wisconsin I can across salads in a jar. Could this be an answer to help? It was simple put your dressing of choice on the bottom and load the rest up with vegetable and other items for a healthy salad. I knew my biggest struggle to incorporating more green leafy vegetables, heck any vegetables, was preparing them. This concept of having the salads ready and set to go ahead of time appeared to be a wonderful solution to my struggle. I have been doing salad in jars for the past few weeks and it has work wonderfully. I do all my salads on Sunday for the week and as of yet I have not had any issue with the salads going bad but I do pack them pretty full which may be why. As March quickly approaches and you think green also think eating of the green and set a goal for the month of March to incorporate more green leafy vegetables into you diet. To help you get started I will provided you one of my favorite salad in a jar recipes. Greek Salad Dressing: 1 teaspoon dried dill 1 clove garlic, minced 4 tablespoons olive oil 6 tablespoons red wine vinegar Salt and pepper Salad ingredients English cucumber Red onion Grilled chicken Pitted Kalamata olives Grape tomatoes Feta cheese Romaine lettuce Keep in mind the dressing is enough for four salads in a jar.