Many of you remember this photo from my Instagram a couple weeks back. I received a lot of questions about the "how to's" of this pretty amazing, not to mention easy weekday lunch extravaganza. I had read Pinterest promises that these magic mixtures would last an entire week in the fridge…an entire week? This skeptic put it to the test, and I was pleasantly surprised. After reading through a few "recipes" I have come up with my own recipe for this belly pleasing, scale pleasing lunch alternative.
Rule #1 of Mason Jar Salad Saver club…DON'T LET THE LETTUCE TOUCH THE DRESSING! MUST KEEP SEPARATE!
In order to keep lettuce fresh over the course of my 5 day trial no lettuce was ever able to touch the salad dressing to prevent any browning of the lettuce.
You Will Need:
Pint size Mason Jars
I used a mixture of Romaine, Kale and Brussel Sprouts
I used carrots, celery and corn
I used chick peas and mushrooms
Salad Dressing of Choice
I made a ginger shallot dressing recipe to follow
Order of Layers
Starting from the bottom of the mason jar
//1st: Dressing-desired amount
//2nd: Rough Vegetables-enough to cover layer of dressing
//3rd: Secondary Vegetables-desired amount
//4th: Lettuce/Greens-packed tight to top of mason jar
Seal Mason Jar then place in refrigerator until used. These were so yummy that I was only able to let them stay in the refrigerator for 4 days (before being eaten) but they would have been great for another 2 or 3 days sealed.
Recipe for Ginger Shallot Dressing:
Juice from 1 lemon
2 shallot buds diced
3 Tbs EVOO
1/4 tsp ginger
1/2 tsp dijon mustard
pinch ground pepper
Mix together and place at bottom of mason jar! Viola! Enjoy!
Looking for a great new way to sponsor your blog? Check out the "connect" tab!
Tune in tomorrow for Cheers not Jeers! You won't want to miss out!