Here are a few tips for creating a lasting, portable salad
- Start with clean wide-mouth jar that is completely dry. Moisture is not the friend of a crisp salad.
- Always start with the vinaigrette at the bottom, and keep the greens from coming in contact with it or they will wilt.
- Make sure ingredients like roasted vegetables are completely chilled before adding them.
- Properly drain ingredients like canned beans, feta cheese and pickled vegetables before adding them.
- Place a folded paper towel at the top of the salad, just before the lid goes on and it will absorb some of the excess moisture and keep the greens more crisp.
- Avoid ingredients with strong odours such as egg, blue cheese, fish, raw onion, etc. Bring them in a separate baggie if needed.
Carrot, Cabbage and Roasted Cauliflower Salad with Raisins |
Recipe type: Salad
Author: Aimee
Prep time:
Total time:
Serves/Yield: 2
All ingredients are divided between two quart jars.
Ingredients
- 1/4 cup Buttermilk Salad Dressing (or any creamy dressing)
- 2 whole carrots, peeled
- 1/2 cup raisins
- 1 cup roasted cauliflower, cooled
- 1/2 cup pepitas
- 4 cups shredded napa cabbage
Instructions
- Shred carrots into ribbons using a vegetable peeler.
- In the bottom of a clean, dry quart jar, spread 2 Tablespoons of salad dressing. Repeat with second jar.
- Divide carrot ribbons between each jar on top of the dressing.
- Add the raisins next, then the roasted cauliflower and pepitas, dividing them between two jars, and layering them.
- Cover ingredients with 2 cups shredded napa cabbage.
- Top with a clean, dry lid and refrigerate for up to 5 days.
Sweet Potato & Kale Salad with Black Beans |
Recipe type: Salad
Author: Aimee
Prep time:
Total time:
Serves/Yield: 2
All ingredients are divided between two quart jars.
Ingredients
- 1/4 cup Buttermilk Salad Dressing (or any creamy dressing)
- 1/4 cup cubed feta
- 1 cup canned black beans, rinsed and drained
- 1 cup cubed roasted sweet potatoes
- 4 cups chopped kale
Instructions
- In the bottom of a clean, dry quart jar, spread 2 Tablespoons of salad dressing. Repeat with second jar.
- Crumble 2 Tablespoons of feta into each jar on top of the dressing.
- Add the black beans and the cubed roasted sweet potato, dividing them between two jars, and layering them.
- Top with chopped kale, again dividing the portion between the two jars.
- Top with a clean dry lid and refrigerate for up to 5 days.