Another pinner said:Could Angela Liddon get any more incredible? I think not. This recipe was so so so fresh and delicious! And I love the mason jar concept, I had lunch all ready to go for me for five days straight! My body and tastebuds would start to crave it as soon as I got up in the morning.
I had this for the first time visiting in Alabama years ago- they called it bubble bread. It is DIVINE. And everything is better in a mason jar! (Plus it prevents you from eating the whole darn loaf!)
The most important part of the layering is making sure the dressing and the spinach (or whatever ‘leaf’ you choose) don’t touch. As long as they stay separate, these salads can be made up to 4 days in advance and will stay fresh in the fridge with a lid on. This is one of my tricks to eating salad everyday for lunch at work. I make a few jars on Sunday night and just grab one to bring to work everyday. When you’re ready to eat, just shake it up.