COOKING FOR COMFORT

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mason jar salads

April 13, 2018

MASON JAR SALADS

I’ve talked about Mason jars before and how much I love them and this post is no different. In addition to storage, they are perfectfor packing a salad and/or grain bowl for a meal on the road or to take to work. 

 

Assembly– there are a few key ways to assemble your jar in order to ensure that the ingredients stay fresh and crisp. The main way is the order in which you pack the ingredients:

  1. First: Dressing – this is the most important! It allows for the rest of the ingredients to not get soggy. 

  2. Second: Grain and/or Protein – quinoa, lentils, ground meat, chunks of chicken, tofu, noodles, beans, etc. 

  3. Third: Fixings – veggies, cheese, nuts, dried fruit, hardboiled eggs, etc.

  4. Fourth: Lettuce – romaine, arugula, leafy greens, iceberg, etc. 

 

Food Prep– who doesn’t love a good recipe ideal for food prep? Well, these are perfect for that as well! Obviously, depending on how long you let the jar of goodies to sit in the fridge, the more the ingredients will merry together. You also need to be aware of what ingredients you add and how long of a shelve-life they have. Eat by Date (https://www.eatbydate.com)is a great resource to check how long certain ingredients stay fresh. 

 

Eating– when it finally time to eat your jar of deliciousness, all you need to do it dump it into a bowl [or a plate, but I prefer bowl for tossing], toss and eat! 

 

Below I have typed up the recipe for one of the jars I recently made and ate; however, there are SO many different ideas and recipes out there on the internet if you need some help to get your creative juices flowing. Just google!

  mexican quinoa salad with shrimp mason jar

 > > > > >  mexican quinoa & shrimp salad

mexican quinoa salad with shrimp

yields: 1 person/serving            prep time: 10-15 minutes

 

INGREDIENTS

dressing

1/3 cup sour cream

1 Tbsp. jalapeño juice*

1 tsp. hot sauce

½ tsp. cumin

 

¼ cup cooked quinoa

3-5 sautéed shrimp, depending on size

1 Tbsp. fresh cilantro, chopped

1 radish, thinly sliced

¼ cup mini heirloom tomatoes, halved 

¼ cup arugula, unpacked

½ cup iceberg lettuce, chopped 

 

DIRECTIONS

Layer all of the ingredients in the bottom of a [16 oz.] Mason jar/

  1. First: 2 Tbsp. of the dressing.

  2. Second: quinoa and shrimp.

  3. Third: cilantro, radish and tomatoes.

  4. Fourth: arugula and iceberg lettuce.

Put the lid on the jar and store or take on the road/to work. 

When ready to eat, pour the contents of the jar in a bowl, toss and season!

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