When I usually make salad for the family, I start with the greens at the bottom and work my way up in the delicious and colorful layers. But when it comes to lunch in a jar, I do it the other way around.

Because I turn the salad out onto a large plate before I eat it. 

But the big advantage of having lunch salad in a jar is that the salad comes out fresh and unspoiled onto the plate, ready to eat.

In this jar, I started by putting crushed bacon and small pieces of chicken into the jar. Both were leftovers from a dinner, where I had fried a few extra slices of my bacon.

They were joined by mozzarella steak in smaller pieces. Next, they were followed by a delightful assortment of blueberries, cherry tomatoes, cucumber, broccoli, melon, pomegranate, bell pepper, apple, and spinach.

We had a small end slice of our homemade rye bread left over—it was turned into delicious bread croutons, toasted in a pan over medium heat for about 10 minutes, with a bit of oil, Maldon salt, onion powder, and paprika. Let them cool on absorbent paper before packing them in the salad jar.