Layer 5: Nuts or seeds: Almonds, walnuts, and sunflower seeds
Layer 6: Softer vegetables and fruits: Avocados, tomatoes, diced strawberries, roasted or grilled vegetables. (Wait to add avocado or berries until the day you'll eat the salad.)
Layer 7: Salad greens: Romaine, kale or spinach
Layer 8: Cheese and proteins: Feta cheese, diced chicken, tuna, hard-boiled eggs. If you're making salads ahead to eat throughout the week, wait to add these ingredients until the day you're planning to eat the salad.
Storing the salad: Screw the lid on the jar and refrigerate for up to 6 days. If you're including any cheese, proteins, or soft fruits and vegetables, add these to the top of the jar the morning you plan to eat your salad.
Tossing and eating the salad: When ready to eat, unscrew the lid and shake the salad into a bowl.
Use a wide-mouth mason jar to be able to easily pack your salad.
Make Your Own Mason Jar Salads https://www.healthy-liv.com/mason-jar-salads-101/