The key to jar salads is simple: It's all about how you pack the jar. If you put crisp veggies, nuts, and seeds in the dressing in the bottom, you create a natural barrier between the lettuce and the dressing so the lettuce doesn't come in contact with the dressing until you shake the jar when you're ready to eat. You can easily put a few of these together and store them in the fridge to grab and go in the morning, or for a healthy snack after work.
- 1 c. baby spinach
- ¼ c. chopped walnuts
- 2 tbsp. dried cranberries
- 1 tbsp. sunflower seeds
- ¼ c. chopped carrots
- ¼ c. Chopped red bell pepper
- 1 tbsp. poppy seeds
- ½ c. Greek yogurt
- ¼ c. blood orange fused olive oil
- 2 tbsp. mango white balsamic vinegar
- 2 tbsp. honey
- 2 tsp. grainy Dijon mustard
- 1 tsp. minced shallot
- ¼ tsp. salt
- Wash and pat dry the spinach, and tear it gently into bite-size pieces.
- For the dressing, whisk together all the ingredients in a small bowl, or place them all in a Mason jar and shake very well. This dressing will keep well in an airtight jar (minus the poppy seeds) in the fridge for up to 3 days.
- Pour the dressing into the Mason jar. Place the walnuts, then the cranberries and sunflower seeds, then the carrots, and the bell pepper in the jar. Top with the spinach and the poppy seeds. Put the lid on tight.
- When you’re ready to eat, shake the jar really well so the dressing coats the leaves. Open and enjoy.
The blood orange poppy seed dressing is perfect for this salad, but it’s also great drizzled over grilled peaches or even served with a gingersnap cookie. Makes one jar.
Recipe and photo from The Olive Oil and Vinegar Lover's Cookbook, reprinted with the permission of TouchWood Editions.