When I come in a jar, my first thought is usually fresh green salads. But there is a new way to make the value of a week’s meals in advance, and that is with salads in a jar. All components of a regular salad, from dressing greens crisp, can be prepared and ready to go in a handy jar.
Let me make a brief warning for this recipe: I have no doubt created the idea of thin air. I saw him on a number of food blogs and Pinterest seems to be everywhere, so I decided to go with a combination of my own salad. I loved the idea and wanted to share with all of you.
There are certain rules to follow when assembling these impressive salad-in-a-jar. The most important rule is to put the dressing on the jar bottom. The greens are at the top. Keep both away from each other so that the jar does not become a soggy mess. The greens are crisp and fresh until you eat the salad.
The next layer is ideally anything that might absorb the flavors of the dressing. This could be meat, such as shredded chicken or mushrooms or chopped vegetables. This is true, meat works in the jar as well – in fact, it is a consistent salad. In this recipe, the second layer after dressing is a combination of different vegetables. Cucumber, bell pepper, carrots and fit well into the jar.
After the vegetables, add the seeds, nuts or fruits that you want to do in the salad. For example, if you decide to include almonds, strawberries or dried figs, even, that would be the time to include them. For this recipe, I chose the sunflower seeds. Last but not least, add the greens. You can use anything – romaine, spinach or a mixture. You can really pack the vegetables in the jar, which also helps to prevent things from moving. The ratios in the jar should be close to greens and a half, half everything else.
A pint Jar would make a full size entry salad, so I usually use pint mason jars size. Make sure to tighten the lid tightly, and then you can store your salad ready for use in the refrigerator. Depending on the ingredients you choose, salad can last up to about 5 days. To eat the salad, just dump it in a bowl and stir to coat everything with the dressing. For this recipe, I made a simple but go to the dressing-favorite of mine, with balsamic and honey mustard. Use a dressing that you like because it perfumes all in the jar. Let us know your favorite combinations!
- 1 medium cucumber, chopped
- 1 red bell pepper chopped
- 1 large carrot, julienned
- Sunflower seeds, to taste
- Fresh parsley, chopped, to taste
- 1 head romaine lettuce, chopped
- For the dressing
- 1/4 cup extra virgin olive oil
- 1 tbsp Paleo mustard
- 2 tsp balsamic vinegar
- Juice of 1/2 lemon
- Salt and freshly ground pepper, to taste
- Whisk together the ingredients for the dressing in a small bowl.
- To make the salad, first pour 2 tablespoons of the dressing into the bottom of a pint-sized mason jar. Next add the bell pepper, cucumber, and carrot, followed by the sunflower seeds and parsley.
- Pack the rest of the jar with the chopped romaine.
- Screw on the lid and store in the refrigerator for up to 5 days.
- Servings: 4 jars
- Difficulty: Easy