Pioneer Woman Mason Jar Salad Food

GREEK SALAD IN A JAR

Steps:

• For the dressing: Put the oil, vinegar, mayonnaise, mustard, garlic and a pinch of salt and pepper in a jar or blender. Add the water and shake or blend until smooth.
• For the salad: In a 1-quart wide-mouth mason jar, layer: 1/4 cup of the dressing, the artichoke hearts, cucumber, olives, tomatoes, feta and chickpeas. Top with the chopped lettuce. Put the lid on the jar and store in the fridge for up to 2 days. Shake and eat straight from the jar.

SO-GOOD-FOR-YOU SALAD

Steps:

• For the salad: Add the almonds, pistachios, sunflower seeds and walnuts to a dry skillet and toast over medium heat until they brown slightly, 2 to 3 minutes. Remove the pan from the heat. Sprinkle with sea salt.
• For the dressing: Add the raspberries to a mason jar. Using the back of a wooden spoon, smash the berries. Add the olive oil, vinegar, honey, Dijon, water and some salt and pepper. Secure the lid and shake.
• Add the spinach, chard, collard greens and kale to a salad bowl. Toss with 3 to 4 tablespoons of the dressing. Top with the chickpeas, kidney beans and feta and toss before serving. Refrigerate the remaining dressing.

CLASSIC COBB MASON JAR SALAD

Steps:

• For the blue cheese dressing: Pour the dressing, vinegar, Worcestershire and salt into a 16- to 20-ounce mason jar and mix well with a fork.
• For the salad: Layer in the ham, avocado, tomato, bacon, egg, blue cheese and lettuce, then top with the lid and chill until ready to serve.