Today my sister and I went for a hike to a waterfall in the beautiful Connecticut town she lives in. For lunch we enjoyed super easy, really tasty garden mason jar salads!
I tend to think that mason jars come in super handy- particularly when traveling. They are easy to clean, and are really sturdy. These are the quart size…This salad is pretty basic and you could really swap out the dressing or any of the veggies you like in your own favorite basic salad or whatever is in season. Since I’m at my sister’s, anything that I can get that is pre-made makes things much easier so the dressing is just a fresh bottle of store bought lemon garlic bottle my sister originally got for her whole 30 diet.
- Your favorite store bought dressing
- Sturdy vegetables- here’s what I used:
- Cherry Tomatoes
- Romain Lettuce
- Optional: For some extra protein you could add some feta cheese or tofu… or both 🙂
In a clean jar pour some dressing- less than half an inch. Cut your vegetables and put them in the jar. Wash, check, and cut your lettuce and fill the jar. Then seal it up and keep it upright until you are ready to eat it. When you are ready for lunch, flip the jar and shake it up. Then you can either dump your salad onto a plate or, eat it like we did, right from the jar 🙂
And we had a great view with our salads… Certainly made the hike worth it 🙂
This creamy, sweety, tangy, and filling salad is one of my favorites. Once you’ve made the dressing, it’s easy to assemble and makes a great lunch, appetizer, snack… whatever! The recipe is adapted from one I found at: http://cooking.nytimes.com/recipes/1013732-kale-salad-with-apples-and-cheddar
Since I was short on kosher sensitive ingredients like parmesan I had to make some changes, and while I have not tasted this salad as the NY Times intended, I do think mine is pretty tasty! Enjoy!
- 2 Lemons
- 3 Cloves of garlic
- 1/2 cup oil
- 1-2 TBSP Blanched almonds
- Dash of Nutritional Yeast (the great cheese substitute)
- Pinch of salt to taste
- Splash of Water if needed
- Baby Kale
- Shredded Cheese ( I prefer munster, but cheddar, or chef’s blend will work well)
- Blender/food processor/nutri-bullet
For the dressing, Squeeze the two lemons in to the food processor along with he garlic and oil. Process until smooth. Add 1-2 TBSP of the blanched almonds, nutritional yeast, and salt then process again. The mixture should become a creamy white color and be slightly thicker, but still thin enough to pour over a salad. If it is too thick, and looks more like mayo thin it with a splash of water. This dressing will keep in a sealed container the fridge for about a week (if you don’t eat it all before then)! I highly recommend investing in some mason jars as they are durable, easy to clean and cheap. They are also super in style with all the hipsters right now and you know you always wanted to be a hipster, right?
When you are ready to enjoy your salad, slice up some apple with some baby kale (Trader Joe’s sells a bagged baby kale that is pretty great), sprinkle with a handful of shredded cheese on top then drizzle with the dressing!*
*Sometimes my dressing turns out more white, while other times its more oily/yellow. Either is fine and tastes great, it generally depends on the type of food processor I am using. Either way, the dressing does tend to separate a bit so be sure to shake well before using 🙂
This is one of my favorite salads. I do a lot with jar salads in general. I find that the lettuce keeps longer than regular tupperware and it is super great to prep a weeks worth of lunch on Sunday!
- 1/4 cup Miso- they sell one at my local health store (My Organic Market)
- 1/2 cup Tahini
- 1/4 cup Balsamic Vinegar
- 1/4 cup Water
- 1 Can of Black Beans
- 1 Package of Tofu- Diced
- 1 Bunch of Kale- cleaned & checked
Mix the miso, tahini, balsamic vinegar and water until smooth. Add any additional miso or tahini to taste and pour in to the bottom of 4 quart sized mason jars. Rinse and divide one can of black beans between the four jars. Drain and dice the tofu and divide between the four jars. Dry, rip & divide the kale between the 4 jars. Keep refrigerated until you are ready to eat them. When you are ready to eat- turn upside down and shake then empty the jar onto a bowl or plate & enjoy!
Thanks to my dear Mexican friend, I bring you Pozole! If you are like me and have never heard of this incredible dish it’s a cross between a soup and a salad and it’s just about the most filling and flavor-filled dish around! It’s also very colorful and easy to make 🙂
Ingredients for the soup:
- 1-2 spicy finger peppers
- 1 white onion
- 2 boneless chicken breasts or thighs
- 2 cans of sweet corn
- Quart of vegetarian broth
- 4 cups of water
- Salt to taste
- 1/2 of white onion- diced
- 4 radishes- thinly sliced
- 2 Avocados- diced
- Cilantro- fresh
- Romain lettuce- cut for salad
- Tortilla chips
- 3 limes- halved
In a food processor combine the spicy peppers and onion (remove or include the seeds of the pepper if to take the heat down or up a notch) and pour in to a soup pot. Add the chicken and cans of corn to the pot. Add the broth and water to the pot and bring to a boil. Cook over medium heat for at least an hour until the chicken is cooked thoroughly. Add salt to taste, however the soup should taste fairly bland as most of the flavor comes from the toppings. When the chicken is cooked thoroughly, remove from the pot, discard any bones, shred and return to the pot.
Prepare the toppings on serving plates. Dish the soup into bowls and add a spoon or two of the diced onions, sliced radishes, diced avocado, cilantro, romaine lettuce, and tortilla chips. Finish with a good squeeze of fresh lime juice and enjoy!