I listen to my own recommendation, I tried something new, here’s my version of Salad in a Mason Jar which Martha Stewart made all the rage and every food blogger is doing now. I decided that it was time for me to give it a try and I’m hooked! My husband absolutely loved salads packed in refrigerator ready to go, all he had to do is dig in. Genious idea and now I’m going Mason Jar crazy. I bought a 12 (160z) jar package at Target for $10.00 and I’ll be getting my use out of them! Yes, that’s right, leafy green salads in mason jars. Important that the salad dressing goes on the bottom, veggies and other salad goodies get piled on top. Everything stays separate and dressing-free until you toss the salad together in the bowl — never eat another soggy lunch salad. Even better, these salads last for days in the fridge so we can make a week’s worth of lunches ahead of time. With the lid sealed tightly, these salads can last for several days in the fridge — up to 5 days or so.
Ali in the Valley
Photo by: Ali
There is a preferred method of stacking your salad in a jar. Here is the order of ingredients in a Salad in a Jar:
Dressings – must be on the bottom 1st layer: Meat, beans, nuts, and your heavier protein items go on the bottom. (Use about ¼ cup.) 2nd layer: Veggies or fresh fruit 3rd layer: Cheese 4th layer: Greens
Salad in a Mason Jar...
Salad in a Mason Jar
Prep Time15 mins
Total Time15 mins
Author: Alison Ball
How to Pack the Perfect Salad in a Jar
Makes 1 salad
What You Need
1-4 tablespoons salad dressing
Mix of raw and cooked vegetables fresh and dried fruit, nuts, cheese, and other salad ingredients
Wide-mouth canning jars with tight-fitting lids: pint jars for side salads quart jars for individual meal-sized salads, 2-quart jars (or larger) for multiple servings
Large bowl to serve
Creamy Avocado Dressing:
1 large or 2 small ripe avocado
1/4 cup olive oil or grapeseed oil – I used Vega Antioxidant Omega Oil
1 handful fresh cilantro
1 jalapeño stem and seeds removed
2-3 cloves garlic
juice from 1 lime
1 tbs honey maple or agave would work too to make it vegan
2 tablespoons apple cider vinegar
1/4 cup water you may want more if you want it thinner
Add all of the ingredients to a blender or food processor and blend until creamy. You can add more water for a thinner consistency if you would like. I like to let it sit a bit in the fridge before eating, the flavors really come together.
Greek Vinaigrette Dressing
1/4 cup red wine vinegar
1/8 cup white wine vinegar or lemon juice
Grated lemon rind 1 lemon
1 teaspoon Dijon mustard
1 teaspoon fine salt plus more as needed
1/2 teaspoon fresh ground black pepper
1 small clove garlic
1/3 cup extra-virgin olive oil
1/2 cup canola oil
1 tablespoon fresh thyme and oregano each (or 1 teaspoon dried)
Combine all ingredients in a blender and mix.
Store in an air tight container or jar in the fridge. Keeps for about 5 days.
Vegetable Salad in a Jar
Dressing: Avocado Dressing
Cherry Tomatoes (sliced)
Greek Salad in a Jar
A Greek Salad in a Jar features the wonderful Greek flavors that I love. Layer in this order, beginning with the dressing.
Dressing: Greek Vinaigrette
Chicken (diced or shredded)
¼ cup, garbanzo beans (chickpeas)