Saturday, November 3, 2012

Operation Salad Jar....

We're all about the manias here at Casa Del Aguas. Whether it's guitar building, costume making, painting, paper toys or cooking, we have a tendency to throw ourselves into new things with the wild abandon of Mister Toad.  Somehow, we all ended up with little inner voices that say, "I bet I could..."

So I when I saw this post on Pinterest on how to make Mason Jar Salads, I was transfixed.

 http://karenknichols.blogspot.ca/2012/02/mason-jar-salads.html

It's a great tutorial. After reading it I wanted to try this with all the single minded demanding of Veruca Salt. I wanted salads in jars and I wanted it now.

So I bought five mason jars, washed them, bought a bunch of veg and started filling...









 The first couple jars I filled with balsamic vinaigrette, cherry tomatoes, mozzarella balls, fresh basil, cucumber and lettuce.The dressing sits on the bottom of the jar until you are ready to eat, keeping the salad crisp. Then you can either shake the jar up and dig in or tip it into a bowl.




I filled two more jars with poppyseed dressing, grated carrot, red bell pepper, green peas, and lettuce.






So thank you for the tutorial, Karen at My Not So Simple Life.  Here they are, lined up like little happy greenhouses in the fridge. Next I want to try a cilantro dressing with chickpeas and roasted bell peppers. I was going to do a couple of bacon and spinach salads but someone ate all the bacon that I baked this morning. (Gives the Boy the stinkeye.)

Oh well, next time...

What salad combinations would you suggest?

Nomnomnom,

Marilyn.

PS If you want to follow me on Pinterest, here are my boards... http://pinterest.com/thetoymakers/


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--> "If we all did the things we are capable of doing  we would literally astound ourselves." – Thomas Alva Edison




8 comments:

  1. Spinach, with strawberries, pecans, and a light white wine vinaigrette.

    Also, spinach, basil, and sun dried tomatoes. Cook up a batch of cheese tortellini. When they're drained, grate lemon zest into a bowl, and add the juice of the lemon. Add white wine vinegar and olive oil to taste, and emulsify. Pour it over the tortellini, and let it sit for about 1/2 hr. Layer in the jar. Mmmmm!

    Happy salad making!
    Lorraine :)

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  2. Lorraine! Those both sound delish times five! <3

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  3. Replies
    1. Thanks, Marcia! I dug into another one tonight. They are the most delish thing since kettlecorn.

      I can't wait to put together the next batch. :-)

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  4. I want to do this! I like to mix jalapeno ranch dressing, lettuce, fresh spinach, sunflower seeds, and broccoli slaw for my salads. :) I top with greek flat bread, too.

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    Replies
    1. I like the way you think! That sounds delish!

      Nummers!

      M

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  5. This is a great idea! Thanks for sharing it! Happy Thanksgiving!

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    Replies
    1. Thanks, They are really fun to fill with different types of salads. Nomnomnom!

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