Food in Jars

Food In Jars

Mason jar salads are an easy way to prep a week’s worth of lunches or dinners ahead of time. There’s a gentle art to layering them in the jar to keep delicate ingredients crisp and fresh while marinating the more dense, hearty and crisp vegetables in your favorite dressings: Keep your dressing on the bottom; create a buffer layer with your wetter chopped ingredients; then add proteins like beans, meat and cheese. Next, add a layer of grains, so they don’t get soggy from soaking in a dressing; then add your greens. Leave the driest pieces for the top (think nuts, crispy crackers, or tortilla chips).

We suggest using a wide-mouth funnel over the top of a Mason jar for easy layering. When you’re ready to enjoy your salad, simply invert the Mason jar into a medium-sized mixing bowl and toss it well. ***We recommend using organic ingredients for the following.

Greek Salad with Oregano-Lemon Dressing

Prep time: 15 minutes
Cooking time: 0 minutes

Yield: Serves 1

Ingredients
Oregano-Lemon Dressing
1 clove garlic
Juice of 1 lemon
1 teaspoon dried oregano
1 teaspoon brown mustard seeds
3 tablespoons olive oil
Salt to taste

Greek Salad
Cucumber, diced
Plum tomatoes, chopped
Kalamata olives
Leftover lamb or chicken, cubed
Crumbled feta
Romaine lettuce, chopped
Fresh mint, minced

Directions

  1. Blend dressing ingredients, using an immersion blender, food processor or standing blender.
  2. Assemble your salad from the bottom up: Oregano-Lemon Dressing, cucumbers, tomatoes, Kalamata olives, cubed leftover lamb or chicken, crumbled feta, chopped romaine, fresh mint.

 

Kale-Chickpea-Quinoa Salad with Balsamic-Mustard Dressing

Prep time: 15 minutes
Cooking time: 0 minutes

Yield: Serves 1

Ingredients
Balsamic-Mustard Dressing
1 clove garlic
1½ tablespoons Dijon mustard
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt to taste

Chickpea-Quinoa Salad
Carrots, shredded
Cooked chickpeas
Cooked quinoa
Kale, cleaned and chopped
Pepitas

Directions

  1. Blend dressing ingredients, using an immersion blender, food processor or standing blender.
  2. Assemble your salad from the bottom up: Balsamic-Mustard Dressing, shredded carrots, cooked chickpeas, cooked quinoa, chopped kale and pepitas.

 

Taco Salad with Chili-Lime Dressing

Prep time: 15 minutes
Cooking time: 0 minutes

Yield: Serves 1

Ingredients
Chile-Lime Dressing
1 tablespoon chili oil (we suggest a mild chili oil like Guajillo or Ancho: big flavor with low heat)
Juice of 2 limes
1 clove of garlic
2 tablespoons olive oil
Salt to taste

Taco Salad
Pico de gallo
Bell pepper, chopped
Cooked pinto or black beans
Fresh corn
Cucumber, chopped
Tomato, chopped
Shredded cheese
Romaine lettuce, chopped
Tortilla strips
Avocado

Directions

  1. Blend dressing ingredients, using an immersion blender, food processor or standing blender.
  2. Assemble your salad from the bottom up: Chile-Lime Dressing, pico de gallo, chopped bell pepper, pinto or black beans, fresh corn, cucumber, tomato, shredded cheese, romaine, tortilla strips. Avocado is a great garnish for this salad; but since the avocado has a tendency to oxidize and brown while it sits, add it right when you toss this salad, for a tasty addition!
Peggy Van Cleef