Layer 1: Dressing
Use your favorite dressing whether it be store bought or homemade.
Layer 2: Hard Vegetables
For this layer, think about what vegetables you might enjoyed pickled, since this is essentially what will happen when they sit in a salad dressing for several days.
Good options are:
Chopped asparagus
Zucchini
Cucumbers
Carrots
Beans
Cherry tomatoes
Onions
Layer 3: Fruit or Grain
This layer will stay mostly dry, so make sure the crunchy vegetables you add to the bottom of the jar fully cover the dressing.
Some options here are:
Dried fruit (like tomatoes, figs or cherries)
Berries
Mango
Chopped apples or pears (soaked in a lemon juice water first to prevent browning)
Quinoa or rice
Avocado
Layer 4: Greens
Mason jar salads often include greens. Omit this layer for a chopped and marinated veggie style salad.
Some options here are:
Spinach
Romaine lettuce, chopped
Arugula
Baby greens
Shredded Cabbage
Layer 5: Nuts and Cheese
Add flavor and texture to your salads by adding these more moisture-sensitive ingredients to the top. The dried greens will keep these fresh and from losing texture.
Some options are:
Feta or goat cheese
Shredded cheddar
Slices of fresh mozzarella cheese
Parmesan cheese
Walnuts
Pistachios
Toasted Almonds
Sunflower or pumpkin seeds
Here's a sample recipe, courtesy of Sun Kissed Kitchen!
Summery Blackberry Fig Salad
Ingredients
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 tablespoon olive oil
1/2 tablespoon honey
1 tablespoon fresh mint chopped finely
salt and pepper to taste
1 1/2 cups cucumber chopped
1 cup blackberries
1 carrot cut into curls or grated
1/2 cup dried figs, chopped
2 cups arugula
2 tablespoons pistachios
2 tablespoons feta cheese
Add the lemon juice, white wine vinegar, olive oil, honey, and mint to a jar. Shake vigorously to combine, and then season with salt and pepper if desired.
Add the lemon mint vinaigrette to the bottom of a jar, and then layer the rest of the salad ingredients into the jar in order. This salad will last 5 days refrigerated.
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