Thursday, May 29, 2014
Salads in Mason Jars
After seeing these babies on Pinterest, I've been wanting to try them. And try them I did, a few weeks back. I was impressed by how fresh the salads kept in the jars. So I made some more today. Here's a Waterlogue of the four I made.
Aren't they pretty?
The beauty of the premise is that you use what you have, like any other salad. There is, of course, a method.
1. Dressing goes in first. The amount is up to you. I often eat my salads sans dressing. Just one of my (many) eccentricities.
2. Protein, such as meat or tofu or beans, is next. I omitted protein from this batch, mainly because I didn't have any on hand.
3. Next come the veggies.This time, I used diced zucchini and cucumber, grated carrot, and halved grape tomatoes.
4. Lastly, pack as much greens in as you can. I used a spring mix as well as a kale and veggie mix, which included chopped broccoli and brussels sprouts.
5. Twist on the lids and refrigerate.
I've found that one jar provided enough side salad for Himself and me at suppertime. One jar alone was more than enough as a lunch entree for me; in fact, I had leftovers.
And since they're salads, there are all sorts of variations on this theme. I thought of using a poppyseed dressing and then packing in fruits, like blueberries and strawberries, chopped apple and pear, and some chopped nuts before packing in the greens. Another idea: a southwestern salad, with a zippy dressing, black beans, corn, tomatoes, green onion, and maybe pico de gallo. . .
My pin came from Cassie at Back to Her Roots. On her original post, she has several recipes for salads-in-a-jar. She's fancier than I am, but you probably are, too. So I bet you'll like her recipes!