It seems everywhere you turn these days, you see desserts in jars. Well, jars are great containers for all sorts of food, not just desserts. As long as you pack them properly and store them properly (usually refrigerated), jars are perfect for portable foods. This salad in a jar is just one example. With the warm weather, they are great to fill and put in a cooler for picnics. Jars can also be filled with individual servings for people to go by an pick up at cookouts for both a convenient a stylish way to serve.
Salads are particularly great to take in jars to work or on a picnic. To make sure your salad stays fresh and doesn’t wilt put the dressing in the bottom. Then layer in vegetables that do well marinated first like the broccoli and carrots I have here. Then add other ingredients such as cheese, eggs, and meat. Put the lettuce in last – furthest away from the wilt inducing dressing. Then when you are ready to eat, shake the jar up to distribute the dressing and toppings. Take the lid off and eat.
Use your favorite store bought or homemade dressing or use the one I used here. You can throw it together in just a couple of minutes, and it tastes great and is just the perfect amount for my pint sized salad.
- 2 tsps. olive oil
- 2 Tbsps. white wine vinegar
- 1/4 tsp. garlic powder
- 1/4 tsp. dried oregano
- 1/4 tsp. dried basil
- 1/8 tsp. onion powder
- 1/8 tsp. celery salt
- salt and pepper to taste
- Whisk together all ingredients and pour into a pint sized glass jar.
- Fill with other ingredients for your salad making sure to put hard vegetables in first and lettuce in last.