Two make-ahead mason jar salads {for winter}

January 6, 2014

Aimee

by Aimee

It’s back to school and work this week, with a portable lunch line-up for us all: salads in jars.

Last spring I sliced radishes and shelled peas for a weeks worth of jarred salads. Today’s winter edition is decidedly less pretty, but boy, do these salads pack a punch of flavour and protein.

Make-ahead mason jar salads are good strategy for healthy lunches whether enjoyed at school, work, or at home. The salad dressing can be added right in the jar and when the ingredients are packed correctly, everything stays very crisp and fresh. All you need is a quick shake, a fork and you can crunch away to your hearts’ content.

Here are a few tips for creating a lasting, portable salad

Start with clean wide-mouth jar that is completely dry. Moisture is not the friend of a crisp salad.
Always start with the vinaigrette at the bottom, and keep the greens from coming in contact with it or they will wilt.
Make sure ingredients like roasted vegetables are completely chilled before adding them.
Properly drain ingredients like canned beans, feta cheese and pickled vegetables before adding them.
Place a folded paper towel at the top of the salad, just before the lid goes on and it will absorb some of the excess moisture and keep the greens more crisp.
Avoid ingredients with strong odours such as egg, blue cheese, fish, raw onion, etc. Bring them in a separate baggie if needed.

So what goes into your winter salad in a jar? Pretty much anything you have on hand: a dressing, roasted vegetables, dried fruits and nuts, cheeses, and topped up with shredded winter greens like cabbage or kale.

Think about what you have on hand in the pantry and the refrigerator and go with that. Don’t forget about beans, grains and legumes, as well as shredded chicken or ham.

Below is the line-up for today’s salads. It’s not very glamourous, but it was what I had on hand without shopping for specialty ingredients. Healthy lunches and a fridge clean? Now that is worth writing about.

Carrot, Cabbage and Roasted Cauliflower Salad with Raisins

Recipe type: Salad

Author: Aimee

Prep time: 15 mins

Total time: 15 mins

Serves/Yield: 2

All ingredients are divided between two quart jars.

Ingredients

1/4 cup Buttermilk Salad Dressing (or any creamy dressing)
2 whole carrots, peeled
1/2 cup raisins
1 cup roasted cauliflower, cooled
1/2 cup pepitas
4 cups shredded napa cabbage

Instructions

Shred carrots into ribbons using a vegetable peeler.
In the bottom of a clean, dry quart jar, spread 2 Tablespoons of salad dressing. Repeat with second jar.
Divide carrot ribbons between each jar on top of the dressing.
Add the raisins next, then the roasted cauliflower and pepitas, dividing them between two jars, and layering them.
Cover ingredients with 2 cups shredded napa cabbage.
Top with a clean, dry lid and refrigerate for up to 5 days.

3.2.1753

Sweet Potato & Kale Salad with Black Beans