Summer Antipasto Salad In A Jar Food

MASON JAR ANTIPASTO SALAD

Steps:

• Preheat your oven to 350 degrees.
• Line a baking sheet with parchment paper, and place chicken breasts on the pan.
• Brush each breast with olive oil, and sprinkle with salt and pepper.
• Bake in preheated oven for 30 minutes or until juices run clear.
• When chicken is cooked through, remove from oven, let cool, then cube into bite sized pieces.
• While your chicken is baking, prepare your dressing by whisking all ingredients in a medium mixing bowl until well incorporated and set aside.
• In a large mixing bowl combine remaining ingredients, except for romaine, and mix well.
• Pour dressing over salad ingredients, and stir to coat evenly.
• To pack mason jars, place chopped romaine in the bottom of the jar to fill about 1/3 of the way. Then add antipasto mix on top for the remaining 2/3.
• Secure lid, and store in the refrigerator until ready to eat.
• ENJOY!

SUMMER ANTIPASTO SALAD IN A JAR

Steps:

• In a large glass bowl, add the chopped ingredients in any order: hard salami, provolone, celery, black olives, Sicilian olives, roasted red pepper, baby artichokes (whole), capers (whole).
• Make the vinaigrette: In a mason jar, add the extra virgin olive oil, red wine vinegar, sea salt, oregano and sugar. Shake until is well-combined.
• Pour the vinaigrette over the antipasto mixture and toss until is well coated.
• Store the salad in individual jars or airtight containers.
• Before eating, add any additional ingredients you love or just toss before eating to coat again with the vinaigrette.
• Store in the fridge for up to five days.

SALAD IN A JAR

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.

ANTIPASTO PASTA SALAD

Steps:

• Cook the pasta according to package directions; drain and rinse with cold water.
• Place in a large salad bowl.
• Add the next 12 ingredients; mix well.
• In a jar with tight-fitting lid, shake oil and lemon juice.
• Pour over salad and toss.
• Cover and refrigerate 6 hours or overnight.
• Stir before serving.

ANTIPASTO

Steps:

• Mix first 5 ingredients in large pot. Boil 5 minutes.
• Add next 4 ingredients, boil 10 minutes.
• Add balance of ingredients. Try not to break up shrimp and tuna too much. Bring to just boiling.
• Process in a hot water bath for 15 minutes.
• Note: *Drain everything except olives and pickled onion juice. Biffy and Frank's flub (taste great.) Omit vinegar.
• Optional - small amount of brown sugar, HP sauce, chopped garlic, hot pepper sauce (dried or fresh) WE NEVER USE THESE.
• Something sure has changed with Recipe Zaar! When trying to put the ingredients in it was a big pain in the butt for the sizes. I've converted the grams to ounces but I didn't have everything in my cupboard to actually look at so I guessed. But most cans come pretty standard, and the "Frozen Shrimp" is a large bag -- it wouldn't let me put just "large.".