Mary Ann Salter took home the third place prize in Fayette Woman and the Peachtree City Farmer’s Market first recipe swap in August, 2012, with this recipe.
Salad in a jar will save you plenty of time when it comes to prepping a nutritious lunch (or dinner). Ball jars are the perfect reusable salad container – they are easy to transport, a cinch to clean and work great for shaking up the salad before serving. The dressing is at the bottom of the jar, the veggies stay nice and fresh and your lettuce doesn’t get soggy!
Balsamic Salad in a Jar
The one thing to remember about salad in a jar is that your dressing goes on the bottom and you should only use things that do well “marinating” in dressing (like hearty veggies, tofu, beans, etc.) for the next layer as it’s going to be touching the dressing. Here’s a quick guide on how to make salads in a jar.
- Start by putting 2 Tablespoons of dressing into the bottom of the jar (use the Basil Balsamic Dressing posted below)
- Add items that will respond well to marinating in the dressing.
- red bell pepper
- avocado sprinkled with lemon juice to prevent browning
- spring mix (lots of this – you can really pack it in)
- a few dried cherries
- Add your remaining veggies, legumes, and greens.
- Add remaining ingredients.
Basil Balsamic Dressing
Makes 6 Tablespoons / 3 servings
- 1/2 cup balsamic vinegar
- 2 teaspoons honey (or agave nectar)
- 2 teaspoons finely chopped basil
- 1/2 teaspoon Braggs liquid aminos (or sea salt)
- 1/4 cup olive oil
- Combine all ingredients expect olive oil in a blender and blend.
- Continue to blend at a low speed as you add olive oil, until it is completely emulsified.
A couple tips:
The quart sized jars make one big, meal sized salad. You could probably split it between two people if it were being served as a side salad.
Use wide-mouth jars instead of ones with the regular size mouth. It’s just easier to get the ingredients in and out of the jars when using the wide-mouth.
Use whatever dressing, veggies, protein and toppings you like. Have fun experimenting!
Leave a little room at the top of the jar so that you can shake it up right before serving. It helps make sure all parts of the salad have some dressing.
You can totally eat the salad out of the jar, but they are a little deep for forks so pour the salad into a dish.