Why salad… in a jar? They look cute, but what is the practical part of this concept? Well, this is what The Daily Muse said.
“The best part is you can make five salads at a time, and they’ll stay fresh for the whole week—just grab and go on your way out the door! When lunchtime rolls around, you’ll be sitting pretty with your delicious salad ready to be shaken up.”
How do you layer?
- Bottom- dressing/liquid
- Heavy ingredients that hold up when submerged in dressing – beans, cucumbers, radishes, onions, etc.
- Heavy items that you may not want directly touching the dressing when stored.
- Leafy greens/light ingredients that take up a lot of space – spinach, kale, chard, arugula, etc.
- Top – a small amount of accent items – nuts, seeds, dried fruit, croutons, spices, garnishes, etc.
Caprese Salad
Layer 32 oz mason jar bottom to top:
- 2 tbsp olive oil
- 2 teaspoons balsamic reduction
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon chopped fresh basil
- ½ cup cooked pasta (shape of your choice)
- ½ cup diced fresh mozzarella
- Top with sliced cherry tomatoes, garnish with basil leaves
Pomegranate and Pear Salad
Layer 32 oz mason jar bottom to top:
- 3 tablespoons vinaigrette
- 1 pear thinly sliced
- 3 cups spinach leaves
- ½ cup pomegranate seeds
- ¼ cup roughly chopped pecans
- 2 ounces crumbled blue cheese
To make the vinaigrette, mix 2 ½ tablespoons of vinegar, 3 tablespoons olive oil, a pinch of salt, and ground black pepper to taste.
Taco Salad
Layer oz mason jar bottom to top:
- 2 tbsp salsa
- 2 tbsp ranch dressing
- ¼ cup corn (drained)
- ¼ cup black beans (drained)
- ¼ cup diced tomatoes
- 2 tbsp shredded cheddar cheese
- ¼ c avocado
- 1 cup mixed greens
- Garnish with crushed tortilla chips
