Mason Jar Salads and More

 Watermelon and Feta Salad

Sherry Vinaigrette

Spinach, Radish, and Quinoa Salad

Blueberry Vinaigrette

 

Assembling Mason Jar Salads:

 

The most efficient way to make Mason jar salads is to assemble more than one at a time, maybe even enough to take to work each day of the following week. Try to make similar types of salads at the same time — it cuts down on costs, since you don’t need to buy many different ingredients. But make sure to have enough variety that you won’t get tired of eating the salads day after day.

 

1: Begin by washing your salad ingredients and cutting the vegetables or fruits as needed. Choose a few vegetables that can be used in all of the salads you’re making. It’s good to have a few firm veggies to layer at the bottom of the jar.

 

2: The secret to a Mason jar salad is layering. Start with the dressing on the bottom. I use about 3 to 4 tablespoons of salad dressing per quart jar, or 2 tablespoons per pint jar. (I’ve also found it helpful to place onions at the bottom, if I’m using them, because soaking them in the dressing helps dilute the strong onion taste and prevents onion breath at work.)

 

3: Next add some salad ingredients that won’t soak up the dressing, such as carrots, cherry tomatoes, sugar snap peas, or chickpeas.

 

4: Continue to layer your salad with your chosen ingredients. Pack the layers as tightly as possible — the less air between layers, the longer your salad will stay fresh.

 

5: Finally, layer on your salad greens. By ending with the greens at the top, you’ll create a moisture barrier that prevents the entire salad from becoming soggy. If you are including cheese and/or nuts, add them last.

 

6: Twist on the tops to seal your salads, place the jars in your refrigerator, and you’re good to go! If you want to include a protein such as chicken, just place it on top of the salad greens in the morning on the day you’ll eat the salad.

 

7: When you’re ready to eat the salad, just pour it into a bowl and toss to mix the dressing into the salad.

 

 

 

Watermelon and Feta Salad

Nothing screams summer like watermelon. When it’s especially hot out, some cool, sweet watermelon will help you get through the afternoon. This salad adds a savory note with cherry tomatoes and feta, perfectly complementing the flavor of the watermelon without diminishing the cooling effect.

 

Makes 1 serving

 

2 to 3 tablespoons Sherry Vinaigrette

1 cup halved cherry tomatoes


1⁄3 cup roughly chopped fresh parsley


2 cups cubed seedless watermelon

2 ounces crumbled feta cheese

1 pint-size Mason jar

 

Layer the salad ingredients in the Mason jar, starting with the vinaigrette dressing and continuing with the tomatoes, parsley, watermelon, and feta cheese, in that order. Seal the jar and refrigerate until ready to use.

 

Sherry Vinaigrette

2 1⁄2 tablespoons sherry vinegar

pinch of salt


freshly ground black pepper, to taste

3 tablespoons olive oil

 

Whisk together the vinegar, salt, and pepper. Slowly add the olive oil, whisking, until the dressing thickens.

 

 

Spinach, Radish, and Quinoa Salad

While it may seem like a grain, quinoa is actually a seed—an awesome, nutrition-packed seed. Quinoa is a great source of protein, fiber, and iron, and its fluffy texture makes it a perfect addition to salads. Here I’ve included it in a spring salad along with spinach, radishes, and peas.

 

Makes 1 serving

 

1/4 cup uncooked quinoa

1/2 cup water

2 to 3 tablespoons Blueberry Vinaigrette (below)

1/3 cup cucumber chunks

1/3 cup diced vine-ripened tomatoes

1/3 cup fresh peas (or substitute sugar snap peas)

½ cup thinly sliced radishes

2 cups spinach leaves

1 quart-size Mason jar

 

Rinse the quinoa thoroughly under running water. Place in a small saucepan with the water and bring to a boil.  Reduce the heat to a simmer and cook, covered, for 15 minutes, until the water has been absorbed. Let the quinoa cool before adding it to the salad.

 

Layer the ingredients in the Mason jar, starting with the vinaigrette dressing and continuing with the cucumbers, tomatoes, peas, and radishes. Add the cooled quinoa and finish with the spinach greens. Seal and refrigerate until ready to use.

 

Blueberry Vinaigrette

 

3 tablespoons fresh blueberries

2 tablespoons apple cider vinegar

¼ teaspoon honey

pinch of salt

freshly ground black pepper to taste

4 to 5 tablespoons olive oil

 

Place the blueberries, vinegar, honey, salt, and pepper in a blender container and blend until smooth. With the blender running, slowly add the olive oil.