Best 3 Diy Salad In A Jar Recipes
Are you looking for a convenient and healthy meal option? If so, a DIY salad in a jar might be the perfect choice for you. This popular dish is easy to make and can be customized to your liking. Whether you prefer a light and refreshing salad or a hearty and filling meal, there is a salad in a jar recipe out there to suit your needs. In this article, we will explore the best recipes for DIY salads in a jar, providing you with a variety of options to choose from. From simple and classic salads to more elaborate and creative creations, we have something for everyone. So, get ready to pack your lunch in style and enjoy a delicious and satisfying salad in a jar.
Let's cook with our recipes!
DIY SALAD IN A JAR
Our farm-fresh salad is layered with gorgeous garden veggies. And we built in a homemade dressing flavored with fresh herbs. Just shake it up to eat the rainbow. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 21
Steps:
- To make the dressing, whisk the first nine ingredients in a small bowl. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: dressing, carrots, radishes, beets, chicken, zucchini, squash, green beans, and lettuce greens. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.
Nutrition Facts : Calories 364 calories, Fat 16g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 294mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 17g protein.
LAYERED SALAD IN A JAR
Steps:
- TO MAKE THE DRESSING: In a bowl, whisk together the lemon juice, vinegar, honey, and olive oil; season with salt and pepper. Whisk in the feta. Cover and refrigerate until ready to use.
- TO MAKE THE SALAD: In a large pot, cook the orzo in salted water according to the package instructions. Drain and run cold water over the pasta to stop the cooking. Put the orzo in a large bowl and toss with 1/2 cup of the dressing. In a small bowl, stir together the green onions, tomatoes, olives, and cucumber. In a separate small bowl, stir together the 1/2 cup feta and the oregano.
- Preheat the oven to 350°F. Arrange the pine nuts on a baking sheet in a single layer and bake until golden, about 5 minutes; set aside. (Keep checking; they burn easily.)
- TO ASSEMBLE THE LAYERS: Have 12 (1-pint) wide mouth canning jars with lids ready. Spoon 1/3 cup of the orzo into the bottom of each jar, and follow with 1 layer each of the following: 1/4 cup green onion-tomato-olive-cucumber mix, 2 teaspoons feta-oregano mix, and 1/2 cup packed greens. Spoon about 1 tablespoon of the dressing on top of each salad and sprinkle each with about 1 teaspoon of the pine nuts. (You will have some dressing left over for another use.) Top with lids and refrigerate until needed. To serve, shake the jar to distribute the dressing.
- do it early
- The dressing and orzo can be prepared up to 1 day in advance and refrigerated. Assemble the salad in jars up to 6 hours before it is to be served. Keep it cold until serving time.
MAKE-AHEAD SPINACH SALAD IN A JAR
Prep these salads once and eat for the week! Make sure to firmly pack the spinach into each jar and they will stay fresh all week. Use extra spinach if necessary. A great use for leftover quinoa!
Provided by France C
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 40m
Yield 5
Number Of Ingredients 14
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Allow to cool.
- Whisk orange juice, vinegar, orange zest, salt, curry powder, and pepper together in a small bowl. Slowly drizzle in olive oil, whisking continuously until well blended.
- Line up 5 pint jars in an assembly line fashion.
- Place 1 1/2 tablespoons of dressing into the bottom of each jar. Place 1/2 cup cooked quinoa into each jar, and top with 2 tablespoons cherries. Add 1 1/2 tablespoons goat cheese on top of the cherries. Top with 1 cup of spinach per jar and pack down tightly to remove air pockets; jars should be filled to the top. Finish each jar with 1 tablespoon walnuts. Cover jars and refrigerate until ready to eat.
Nutrition Facts : Calories 396.2 calories, Carbohydrate 39.2 g, Cholesterol 11.1 mg, Fat 22.4 g, Fiber 5.2 g, Protein 11 g, SaturatedFat 5.2 g, Sodium 219.9 mg, Sugar 10.5 g
Tips:
- Choose fresh, crisp vegetables for the best flavor and texture. Organic vegetables are a great option to avoid pesticides.
- Wash and dry all vegetables thoroughly before assembling the salad jars. This will help to prevent the salad from becoming soggy.
- Use a variety of vegetables to create a colorful and flavorful salad. Some good options include leafy greens, such as spinach or kale; crunchy vegetables, such as carrots, celery, or cucumbers; and sweet vegetables, such as tomatoes or bell peppers.
- Add a protein source to the salad for a more satisfying meal. Some good options include grilled chicken, tofu, or beans.
- If you are using a dressing, be sure to add it just before serving. This will help to prevent the salad from becoming soggy.
- Store the salad jars in the refrigerator for up to 5 days. Be sure to shake the jar well before eating.
Conclusion:
Salad in a jar is a healthy, convenient, and portable meal option. With a little planning, you can create a variety of delicious and satisfying salads that will keep you going all week long. So next time you're looking for a quick and easy lunch or dinner, try making a salad in a jar. You won't be disappointed!
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