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Salad In A Jar

Salad In A Jar

Salad in a jar

If you haven’t tried Salad In A Jar, you are missing out!

These salads stay fresh for 5+ days!  Really, I’m not joking – fresh, crispy, tangy, and delish!  I love them so much that this is the second posting of mason jar salads.  Check these out.

The secret to their freshness is to layer them properly.  Learn more about the layering process click here.

I started dreaming about all of the wonderful variations that I could make in these jars and I thought you would want these next two recipes, because they are incredibly tasty!

salad in a jarSalad In A Jar Ingredients

salad in a jarAmazing Asian Salad In A Jar

1st Layer – 2 Tbsp peanut oil, 1/2 tsp sesame oil, 2 tsp red wine vinegar, 1/4 tsp dried ginger, Salt & Pepper to taste

2nd Layer – carrots,  broccoli, onion, bell peppers – chopped, sliced, diced your choice. Make this layer about 1/4 of your jar.

3rd Layer – edamame, scallions, mandarin oranges. Make this layer about 1/4 of your jar.

4th Layer – slivered almonds,  cooked rice or noodles.  Make this layer about 1/4 of your jar.

5th Layer – shredded cabbage or lettuce.  Fill the rest of the jar.

Tighten the lid.  Refrigerate until ready to eat.  Remember, the oil will solidify in the fridge, so plan ahead and give it some time to warm up.  When you are ready, turn the jar upside down and let the dressing coat your salad.  Enjoy!

 

Sweet & Tangy Salad In A Jar

1st Layer – 2 Tbsp plain coconut yogurt, 1 tsp apple cider vinegar, 1/2 tsp agave nectar, 1/4 tsp poppy seeds

2nd Layer – celery, jicama, onion, cherry tomatoes – chopped, sliced, diced your choice.  Make this layer about 1/2 of your jar.

3rd Layer – dried cranberries, pecans and apple, chopped.  Make this layer about 1/4 of your jar.

4th Layer – lettuce.

Tighten the lid.  Refrigerate until ready to eat.  When its lunch time, turn the jar upside down and let the dressing coat your salad.  Enjoy!

 

Pasta Salad In A Jar

1st Layer – 2 tbsp olive oil, 2 tsp red wine vinegar, 1/4 tsp dried basil, 1/4 tsp dried oregano, 1/4 tsp dried garlic

2nd Layer –  onion, carrot, bell pepper, tomatoes, broccoli – chopped, diced, or sliced.  Make this 1/3 of your jar.

3rd Layer – chickpeas, olives.  Make this 1/3 of your jar.

4th Layer – cooked pasta.  Make this 1/3 of your jar.

 

Tighten the lid.  Refrigerate until ready to eat.  Remember, the oil will solidify in the fridge, so plan ahead and give it some time to warm up.  When you are hungry, turn the jar upside down and let the dressing coat your salad.  Enjoy!

Tips:Salad in a jar

If you prefer a creamy pasta salad replace the olive oil with 2 Tbsp of veganaise.

Remember, you can always use fresh herbs.  Keep in mind that dried herbs are more potent, so you will probably need three times the amount of fresh as dried.

These recipes are pretty forgiving, so use what you have on hand and like to eat.

Intentionally Eat,

Cindy

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