The secret to preparing the perfect Mason jar salad is all in the order. The dressing goes in first. This is so important! Since we wouldn’t want our salad ingredients to get soggy.
Next goes the big and chunky items. This protects your more delicate ingredients from getting wet and includes such things as carrots, radishes, celery, cucumber, peppers and grains.
The next layer is the tasty bits like shaved nuts and seeds, fruit, raisins, cheeses. The ingredients that you want to stay dry until just before you eat it. And if you have any leafy greens, they go in last.
When you are ready to eat you turn the Mason jar over and unload it all into a bowl, the greens will make the salad bed.
Ingredients:
- 2 ounces of Galilee Green Dipping Sauce
- 1 teaspoon of any mustard – I used honey mustard, but Dijon is a great option
- Chunky layer: 1 small carrot, 1 cucumber, ½ a read pepper
- Next layer: 1 tablespoon of chopped mango, 1 small tomato, 1 chopped scallion, 1 tablespoon of raisins, 2 teaspoons of pumpkin seeds, 2 slices of yellow cheese (mozzarella or muenster)
- Final Layer – ¼ cup finely chopped cilantro leaves, 3 small romaine lettuce leaves
Directions:
- Prepare the dressing
- Chop and prepare vegetables and remaining ingredients
- Layer in the Perfect order starting with the dressing and finishing off with the greens
Refrigerate and you are now ready to take the best lunch to work, school or a picnic!
Get creative and find your own perfect combination! ENJOY!!!
Your Salads Deserve Galilee Green Olive Oil
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