It is Spring!!! And that means the Mill Spring Farm Store, farmers markets and tailgate markets all over the region are overflowing with loads of fresh veggies. The flavors and varieties of these make my head spin with ideas about the best portable meal on the planet - Salad in a Jar.
If you haven't heard about this prepare to be enchanted with this trending take on healthy eating!
Salad in a Jar is so versatile, no matter your taste, your mood, whether packing for a lunch or a camping trip. You can make salad in a pint sized mason jar for the perfect side portion or in a quart sized jar for the perfect meal portion. The great thing about Salad in a Jar is you can make them up ahead, they'll stay fresh and crispy in the fridge (or camping cooler!) for up to 5 days. Put them together on Sunday for a whole week of grab and go (or stay) healthy convenience meals.
Here is the basic formula:
And here are some salad combo ideas to get you started. Amounts given are for a quart size jar; halve them for a pint. Put each salad together in order.
Apple Walnut Salad: 2-3 tbs sweet vinaigrette dressing, 1/4 C chopped apple, 1/4 C chopped celery, 1 small sliced radish, 1/3 C walnut halves,2 tbs crumbled bleu cheese 3 C mixed greens.
South of the Border Salad: 2-3 tbs cilantro-lime dressing, 1/4 C chopped red peppers, 1/3 C diced cucumber, 1/2 C black beans, 1/4 C corn, 1/4 C chopped avocado, 1/4 C halved cherry tomatoes, 1/4 Cshredded cheddar cheese, 3C chopped romaine lettuce.
Greek Salad: 2-3 tbs Italian dressing, 1/3 cup sliced black olives, 1/3 C white beans, 1/3 C sliced tomatoes, 1/3 C sliced buffalo mozzarella cheese, 3 C chopped green leaf lettuce.
Asian Salad: 2-3 tbs sesame ginger dressing, 1/4 C shredded carrot, 1/4 C chopped red peppers, 1/4 C bean sprouts, 1/2 C edamame, 1/4 C chopped green onions, 3 C mixed greens. Add some crunchy rice noodles to the top.
Spring Fling Salad: 2-3 tbs honey mustard dressing, 1/4 C chopped cucumbers, 1/3 C baby peas, 1/2 C cooked corkscrew pasta, 1/4 C chopped tomatoes, 1/4 C dried apricots, layer of nasturtium or pansy flowers, 3 C baby spinach.
Cajun Shrimp Salad: 1/2 tbs olive oil mixed with 1 tbs lime juice, sauteed onions and peppers, sauteed shrimp seasoned with cajun spices, chopped avocado, 3 C mixed greens.
Here's another tip, use a wide mouth mason jar - its easier to get the salad out onto your plate or into your bowl.
Please share your favorite Salad in a Jar recipe on the Mill Spring Farm Store Facebook page