Eat– for Good Health

Mason Jar Salads are the rage.  The secret to a perfect salad is the order. The dressing goes first.  In the salad I’m making today, pesto goes in the bottom.  Putting dressing in the bottom ensures salad ingredients don’t get soggy.  Over this, I’m adding marinated artichoke hearts. Next, goes anything big and chunky that protects the more delicate ingredients above such as carrots, celery, and onion. Follow with softer ingredients such as avocado, tomatoes, berries. Now for whole grain rice, beans, or quinoa. Lastly, the greens!  To serve, dump onto a plate!

Mason Jar

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!

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6 thoughts on “Eat– for Good Health

  1. Rud Row

    Kathleen, I’m going with white balsamic vinaigrette on the bottom. Next I’ll layer in mixed berries, sprouts, carrots, almonds, goat cheese*, flax seeds and mixed greens.

  2. Janessa Breckenridge

    Here’s mine– Italian style, starting. with balsamic vinaigrette. Copying Kathleen’s with artichokes. Following with black olives, tomatoes white cannellini beans, cucumbers, Parmesan, pine nuts, oregano and mixed greens.

  3. Dash Hamelton

    High protein in my jar, beginning with lemon balsamic. Next throwing in chickpeas, broccoli, cooked quinoa, corn, peas, figs, pumpkin seeds, shredded Parmesan and spinach.

  4. Reba Studebaker

    So very creative am I– I’m doing a Crab Louis mason jar, starting with Thousand Island Dressing. Tomatoes, celery, onion, crab, field greens.

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