Diy Salad In A Jar Food
HOW TO PACK A SALAD IN A JAR
This is the Definitive Guide to Salads in a Jar! Awesome dressings, info on shelf life of produce and everything else you need to know to get it just right.
Provided by HurryTheFoodUp
Categories Main Course Salads
Time 30m
Number Of Ingredients 7
Steps:
- Get all the ingredients ready, meaning cut, peel, wash the veggies/fruits. Boil the pasta, quinoa or rice.
- Prepare the dressing(s)
- Once everything is laid out chuck all the ingredients according to the layers into the jars. Then lid on top and off they go into the fridge. As easy as that.
- You'll be a meal prepping master in no time! :-)
Nutrition Facts : ServingSize 350 g, Calories 450 kcal, Carbohydrate 55 g, Protein 17 g, Fat 17 g
DIY SALAD IN A JAR
Our farm-fresh salad is layered with gorgeous garden veggies. And we built in a homemade dressing flavored with fresh herbs. Just shake it up to eat the rainbow. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 21
Steps:
- To make the dressing, whisk the first nine ingredients in a small bowl. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: dressing, carrots, radishes, beets, chicken, zucchini, squash, green beans, and lettuce greens. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.
Nutrition Facts : Calories 364 calories, Fat 16g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 294mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 17g protein.
SALAD IN A JAR
Besides my cast-iron skillet, I love using a mason jar. Here, it's the perfect vessel for making a prep-ahead salad. I fill the bottom with the vinaigrette, then top with hearty greens, sliced plums, crispy roasted chickpeas and almonds, and then wait to shake it until right before I'm ready to eat.
Provided by Kardea Brown
Categories main-dish
Time 55m
Yield 2 servings (2/3 cup vinaigrette)
Number Of Ingredients 17
Steps:
- For the crispy chickpeas: Preheat the oven to 425 degrees F.
- Pat the chickpeas dry with paper towels. Transfer to a bowl. Add the oil, cumin, garlic powder, salt, pepper, cayenne and paprika. Spread the chickpeas in a single layer in a rimmed baking sheet. Bake, stirring once halfway through to promote even browning, until the chickpeas are browned and crispy, about 30 minutes.
- Make the vinaigrette: Whisk together the oil, vinegar, sugar, mustard, salt and pepper.
- Assemble the salads: Pour 2 tablespoons of the dressing into each of two 16-ounce mason jars. Top with the kale, plums, almonds and 1/4 cup crispy chickpeas (reserve the remaining chickpeas for snacking). Seal the lids. Shake the jars to combine just before serving.
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