Elephantastic: Salad in a jar

I love looking through cooking magazines. All those great recipes and delicious-looking photo's... Lovely. One Friday (or Saturday, I don't remember), I was looking in the new issue and there was this beautiful photo of something and it immediately caught my attention. But, wait, what? Salad, in a JAR? Yes, that's right. Keep reading to find out how to make this amazing to-go lunch!

The cooking magazine I found this in was the AllerHande magazine by the supermarket Albert Heijn. Their magazines are pretty awesome. The magazine had 4 salad recipes for in a jar, but all of them required a lot of ingredients, of which most of them I didn't have at home, so I decided to make my own salad. If you are interested in the other salads, though, you can find them here, here, here and here.

Before we get started, I would like to mention that I'm certainly not a food expert, so the combination of the following ingredients is just a jumble of things I think are super yummy ;) and were already in my kitchen.

(You can prepare your salad in a jar a half a day ahead.)

Ingredients:

· a jar (± 750 ml)

· lettuce

· cherry tomatoes (cut in halves or quarters)

· pan-fried chicken (make sure it is cooled, so the salad won't get soggy)

· mozzarella

· dressing: dille-mustard
(There are no specific proportions. They are to your liking. :) )

Pour the dressing in the jar first. This way the salad will stay 'crispy' and not soggy. Then, start filling the jar with one ingredient at a time, so that you get a nice layered look. Put wet and heavy ingredients at the bottom and dry and light ingredients at the top. My order was (from bottom to top): dressing, lettuce, mozzarella, chicken and then tomatoes. Although lettuce is dry and light, I wanted to have it in the middle, because I thought it would make it easier to mix it all together later. Then grab a (plastic) fork, and if you like, tape it on with some cute washi tape.