The secret to a perfect and tasty Mason jar salad is all in the order.
The dressing goes in first. This is so important! This guarantees that your salad ingredients don’t get soggy.
Then go with a grain or a protein, or anything else big and chunky. This protects your more delicate ingredients from getting wet.
Then the fixings. Little things like shaved nuts, raisins, cheeses. The ingredients that you want to stay dry until juuuust before you eat it.
And if you have any leafy greens, they go in last. That way when you turn the Mason jar over and unload it all into a bowl, the greens will make the salad bed. Genius!
3 T. raw almond butter
1 T. unseasoned rice wine vinegar
⅛ tsp. salt
1 T. maple syrup
2 t. toasted sesame oil
3 cups mixed greens
1 stalk celery, diced
2-3 radishes, thinly sliced
¼ green apple, thinly sliced and soaked in salted water to prevent browning
⅓ cup walnuts
Asian Noodle Salad:
2 tablespoons peanut butter
4 teaspoons sambal oelek
4 teaspoons rice vinegar
4 teaspoons soy sauce
1/4 cup extra virgin olive oil
1 tablespoon black sesame seeds
4 ounces soba noodles
1 red bell pepper, thinly sliced
1 cup shelled edamame, cooked
2 large carrots, peeled and shredded
4 green onions, thinly sliced
1/2 cup crunchy rice noodles
Chicken & Spinach Salad:
5 teaspoons red wine vinegar
5 teaspoons country Dijon mustard
3/4 teaspoon chopped fresh thyme leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 tablespoons extra virgin olive oil
8 ounces cooked chicken breast, chopped
2 cups red grapes, halved
1/3 cup walnuts, roughly chopped
1/3 cup shaved Asiago cheese
4 cups baby spinach, roughly torn