Mediterranean Shrimp Salad In A Jar Food

MEDITERRANEAN SHRIMP SALAD WITH CANNELLINI BEANS

Steps:

• Bring a medium size pot of water to a boil with the juice of 1 lemon plus the reserved lemon halves, white wine, fresh dill sprigs, bay leaves, 1 teaspoon of kosher salt, and peppercorns. Add the frozen shrimp to the pot and turn off the heat. Poach the shrimp in the liquid until they turn pink and are cooked through, then strain and discard the lemons, bay leaves, peppercorns and dill sprigs. Set aside to cool.
• Meanwhile, combine the olive oil, lemon zest and juice of the last lemon, champagne vinegar, garlic, whole grain mustard, half of the chopped dill, and remaining teaspoon kosher salt and the freshly ground pepper in a small bowl or glass jar with a lid. Whisk or shake well.
• Add the shrimp and beans to a large bowl and toss with half of the dressing then let sit to absorb the flavors for 10 minutes or so. Add the arugula, halved tomatoes, and red onion and toss with more dressing to taste. Season with more kosher salt and freshly ground black pepper to taste and sprinkle with more fresh dill. Serve chilled.

MEDITERRANEAN QUINOA SALAD IN A JAR

Steps:

• 1. MAKE QUINOA PILAF: In a strainer, rinse the quinoa under running water for 60 seconds, until water runs clear; drain. In 2 quart pan on stove top, heat olive oil over medium-high heat; add onions and cook until soft. Add garlic and stir for 1 minute. Add water, quinoa, salt and pepper. Bring to a boil, lower heat, cover and simmer for 15 minutes. Remove lid, remove from heat, and fluff with a fork. Set aside to cool completely.
• 2. COMBINE dressing ingredients in bottom of jar, stirring them with a fork. Add 1/2 cup cooked & cooled quinoa pilaf; use a fork to toss with dressing until well combined. Level out quinoa for an even bottom layer.
• 3. LAYER the salad ingredients in the order given from the bottom up. If adding greens in the pint jar option, you can pack them in to get as much as possible in the jar.
• 4. PUT A LID on the jar and refrigerate. Salad should stay fresh for approximately 4-5 days, depending on the freshness and type of ingredients used. Jars that include greens may have a shorter shelf life.
• EASY EATING. The smaller jars without the greens can be stirred and eaten right out of the jars. The jars with the greens at the top are easiest to eat if you pour them out onto a plate or bowl. The dressed/flavored quinoa serves as the dressing for greens. If you prefer more dressing, increase the amount of dressing ingredients added to the bottom of the jar.
• EAT HOT OR COLD. Although these are normally eaten cold; if you prefer a hot version, you can heat the jars (without the greens) in the microwave for 1-2 minutes; stir and eat right out of the jar.

MEDITERRANEAN SALAD WITH SHRIMP

Steps:

• Thaw shrimp, shell and remove tails. Heat oil in skillet, add garlic and hot pepper flakes. Saute shrimp until opaque. Set aside in serving bowl.
• Combine all salad ingredients. Toss with dressing (use purchased dressing, or try one of many excellent 'Zaar choices). Serve immediately, topping with shrimp.
• You may want to reduce the amount of dressing used, or put less salt in if making from scratch - the olives and feta add saltiness.
• Grilled shrimp are very nice.