Salad in a jarSalads
Easy, healthy dressing:
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1/2 cup extra virgin olive oil
Zest and juice of 1 lemon (about 4 tablespoons juice and 3 teaspoons zest)
1 clove garlic, finely minced OR 1 teaspoon garlic powder
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh minced oregano OR 2 tablespoons dried oregano
Choose your own adventure!
This is an easy, delicious dressing that complements all types of salads. To make, simply combine all ingredients in a container with a tight-fitting lid, shake until well combined. Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.
To create your own salad in a jar, start with dressing on the bottom and then layer your choice of ingredients. Keep your assembled salads in the fridge until you use them. Empty the jar onto a plate or bowl. The dressing will then cover the whole salad. Voilà!
Layer 1: Important! First add the dressing into the jar. This way ingredients won’t get soggy and the dressing will be on top when you turn over the jar.
Layer 2: Now enter crisp ingredients such as tomatoes, cucumbers, red onion, asparagus, celery, peppers, or carrots into the jar. This level is important to protect the other ingredients from getting soggy. You can also use ingredients here that will absorb dressing and trap it on the bottom, such as quinoa, rice or couscous.
Layer 3: This level is for ingredients that should not be swimming in dressing, but it is okay if they do get wet. Some ideas would be mushrooms, zucchini, peas, corn, or broccoli.
Layer 4: Add in a protein, such as hard boiled eggs, lentils, beans, nuts, seeds, or lean meats.
Layer 5: Finally we’ve arrived at the last level. Add your greens such as lettuce, spinach, kale or arugula.