Thursday, March 27, 2014

Recipe of the Week: Salad for Lunch in a Mason Jar

We live on leftovers for lunch during the week, but sometimes it's nice to try something different.  I've been seeing these salads in a jar on Pinterest for months now and have finally decided to try it.


Mason Jar Salad
Start with a clean wide-mouth jar that is completely dry.
Tear, don't cut the lettuce...cut edges will brown
ALWAYS start with the dressing at the bottom and keep the greens from coming in contact with it or they will wilt.
Place a folded paper towel at the top of the salad, just before the lid goes on and it will absorb any excess moisture and keep the greens crisp.
Avoid strong odor foods (egg, blue cheese, fish, raw onion).   They tend to get stronger after they are bottled up!

Crumbled feta cheese
Sliced English cucumbers
Sliced radish
Green peas or edamame
Sunflower seeds
Romaine lettuce
In the bottom of a clean, dry quart jar, spread 1 1/2 tablespoons of salad dressing.

Crumble 2 tablespoons of feta into each jar on top of dressing.

Add the cucumbers, radish, peas, seeds, raisins, chickpeas, lettuce and spinach.

Top with a paper towel and then the clean dry lid.

Salads can be made and stored for up to 5 days and still retain their crispness.

Notes: The sky is the limit on these salads.  Anything that you would use to build a salad in a bowl could reasonably go into your jar.