Monday, September 16

MASON JAR LAYERED SALADS

I love baskets and use them for everything from carrying food to parties to storing books by the bed and everything in between. Back in the day, when I had a real job, I even carried my lunch to work in a basket. My co-workers called me 'Red' Ronda and would ask where I left my 'hood'? Real funny, huh? When I saw these layered salads in a back issue of All Parenting magazine I thought, now these are THE perfect lunch to carry in a basket. Ideal for a quick grab and go, these layered salad jars are jammed packed with flavor and beautiful color, like a garden in a glass! All of the ingredients in the four Mason jar salads below are listed in layering order. And the best part about creating Mason jar salads is that you can add any ingredients and create your favorite salad! Throw a jar and some rustic bread in a basket and you've got a hearty, healthy meal. Just grab, go and enjoy! 

Tips for layered salads:
  • Put the salad dressing on the bottom, separate from the greens and lettuces, or just add the dressing right when you are going to eat it. Either way, shake that salad up and enjoy!
  • Put heavier items, such as tomatoes, on the bottom of the jars and end with the lightest item, such as lettuce or crumbled cheeses.

Caprese Mason Jar Salad


MAKES 4 Salads
INGREDIENTS
  • 8 tablespoons balsamic vinaigrette or pesto
  • 10 ounces small fresh mozzarella balls
  • 1 cup fresh baby spinach and fresh basil leaves, torn
  • 2 cups assorted colored sugar plum tomatoes (red, yellow, orange)
  • 1 cup fresh baby spinach and fresh basil leaves, torn
  • 2 cups cooked orzo pasta

WHAT TO DO

  • All ingredients are listed in layering order.
  • Divide all of the ingredients evenly among four Mason jars.
  • Shake to coat salad items with dressing and enjoy!

Cob Mason Jar Salad



MAKES 4 Salads
INGREDIENTS
  • 8 tablespoons red wine vinaigrette, Ranch or French dressing
  • 2 cups iceberg lettuce, chopped
  • 2 cups chopped cooked chicken breast
  • 2 cups chopped tomatoes
  • 4 hard boiled eggs, sliced into circles
  • 2 cups crumbled bacon
  • 2 cups chopped avocado (tossed in lemon juice to prevent browning)
  • 4 tablespoons green scallions, finely chopped
  • 2 cups iceberg lettuce, chopped
  • 4 tablespoons crumbled blue cheese

WHAT TO DO
  • All ingredients are listed in layering order.
  • Divide all of the ingredients evenly among four Mason jars.
  • Shake to coat salad items with dressing and enjoy!

Chunky Mediterranean Mason Jar Salad



MAKES 4 SALADS

INGREDIENTS
  • 8 tablespoons red wine vinaigrette or Greek-inspired dressing
  • 2 cups red sugar plum tomatoes
  • 2 cups chopped English cucumber
  • 2 cups pitted Kalamata olives
  • 2 cups fired-roasted red and yellow peppers, thinly sliced
  • 2 cups red onion, chopped
  • 2 cups crumbled feta cheese

WHAT TO DO
  • All ingredients are listed in layering order.
  • Divide all of the ingredients evenly among four Mason jars.
  • Shake to coat salad items with dressing and enjoy!

Taco Mason Jar Salad


MAKES 4 SALADS

INGREDIENTS
  • 4 cups romaine lettuce, chopped
  • 2 cups tomatoes, chopped
  • 2 cups black beans
  • 2 cups corn
  • 2 cups ground turkey meat
  • 2 cups shredded cheddar cheese
  • 4 tablespoons green scallions, finely chopped
  • 8 tablespoons fresh salsa

WHAT TO DO
  • All ingredients are listed in layering order.
  • Divide all of the ingredients evenly among four Mason jars.
  • For this salad, add the salsa on top and shake prior to eating instead of adding to the bottom of the jar.
  • Shake to coat salad items with dressing and enjoy!

Make these fresh salads on a Sunday night and store them in the coldest part of your fridge. Tuck one in a basket as you are walking out of the door. 
You'll be the envy of the lunch bunch crew!

ENJOY!
~THE DOMESTIC CURATOR~
RONDA


SALAD RECIPES PROVIDED BY ALL PARENTING MAGAZINE
Photo: Homeiswheretheboatis


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