This week, I prepared a Greek-style salad in a jar, marking the end of week two in my meal prep journey. I decided to start meal prepping my work lunches for a few reasons. Mornings in my home are early and hectic, so having grab-and-go lunches saves me time for those last-minute tasks. Additionally, I’m focusing on health; while I’m not a nutritionist, I strive to use clean, fresh ingredients. Lastly, meal prepping helps me save money—each jar costs about $5 to make. I've included the recipe I used below. The great thing about these salads is their versatility—you can mix and match ingredients to suit your taste. The key is to add ingredients that can sit in the dressing all week. From my experience so far, placing beans at the bottom of the jar works really well. I used 5 32oz Wide Mouth Ball Jars for this recipe Dressing: 3/4 cup extra virgin olive oil 1/4 cup red wine vinegar 2 tablespoons of honey 1 clove of garlic minced 1 teaspoon dill weed 1/2 teaspoon dried oregano 3 tab...
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