While lots of people scoff at a bunch of raw veggies I actually love 'em. Salad is one of my favorite lunches to bring to work. And, while I was never that into the whole mason jar craze happening across the Internet, I decided finally to give it a try. You know, it's kind of fun and a great way to prevent soggy lettuce.
Thus, I present to you a colorful mason jar salad and two dressing inspirations.
The key to building a great mason jar salad is all in the order that you pack it.
Step 1: 2 - 4 tablespoons of dressing
Step 2: hard vegetables - think carrots, celery, radish, even hearty red cabbage
Step 3: protein - chicken, fish, beef or for vegetarians beans, tofu, etc.
Step 4: soft vegetables - like tomatoes
Step 5: greens - lettuce, spinach
Step 6: nuts, seeds, and/or cheese - these should be last minute additions
When you are ready to eat, just shake the jar and you are good to go.
For a "main course" salad use a quart-sized jar
For the colorful salad in the video, we chose a combination of carrots, celery, radish, red cabbage, grilled chicken, cherry tomatoes and romaine lettuce.
When it comes to dressing, here's where lots of us add extra calories to our otherwise healthy lunch. Here are two recipes for inspiration that keep it healthy.
Momma D's Garlicky Vinaigrette
Makes 4-6 servings
66 calories per serving - based on 6 servings
Ingredients
- 2 garlic cloves, smashed and minced
- 1/4 cup red wine vinegar
- 3 tablespoons extra virgin olive oil
- Salt and black pepper, to taste
- Place all the ingredients into a pint sized mason jar and shake.
- Use immediately or refrigerate in an airtight container for up to one week.
Vegan Green Goddess
Makes 4-6 servings
123 calories per serving - based on 6 servings
Ingredients
- 1 avocado, smashed
- 1/2 cup fresh parsley, minced
- 2 tablespoons chives, diced
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil
- 1/4 cup unsweetened coconut milk
- Salt and black pepper, to taste
- 4-6 tablespoons water (optional)
- Place all ingredients in a blender or food processor.
- Blend until desired consistency. If you feel it's a bit thick, slowly blend in a few tablespoons of water.
- Use immediately or refrigerate in an air-tight container for up to four days.
Yum
Be sure that BOTH of you enjoy that Garlic dressing!!!
ReplyDeleteBut of course. :)
DeleteI really need to get in the habit of making these! They're so easy and extremely portable!
ReplyDeleteI love how colorful and healthy these salads are!
ReplyDeleteI love salads, so this is a creative and portable way to enjoy them. I'm definitely trying out the garlic vinaigrette!
ReplyDeleteI love salads so this looks like a creative and portable way to enjoy them. I'm definitely going to try that garlic vinaigrette!
ReplyDelete