So, here is our take on Mason Jar Meals, specifically Mason Jar Salads
Our first step: Hunting and Gathering. We have a lovely farm market here in Lansing, however, Lansing happens to be in MICHIGAN, therefore, fresh, locally produced foods are scarce, so please sub your own local, preferably organic produce if possible.
Our next step: cleaning, cutting, chopping. (and sampling) We also boiled up some quinoa and some whole wheat rotini pasta.
Here are a few tips:
1. Dressing on the bottom, lettuce on the top. If the two are touching the lettuce will turn to slime.
2. So, dressing goes in first. On top of your dressing, use a rather "hearty" vegetable, such as shredded cabbage, pea pods, or julienne carrot matchsticks. They can withstand the acidity of the dressing, and actually get better!
3. Pack it in. Use a nice variety of colorful vegetables! Make it fun and involve the kids.
Here are some of our recipes:
Poppyseed: Layer, in this order:
-light asian ginger dressing
-toasted sesame seeds
(I make a light dressing with light mayo, skim milk, s and p, and parmesan
-cherry tomatoes (halved)
-drained canned crab / drained canned salad shrimp
-light Caesar dressing
-diced grilled chicken
(add croutons later) ...they get mooshy in the jar.
Here's what you will have when you're done. Aren't they gorgeous?
...and here's a closeup:
We also made rainbow fruit salads....layered in this order:
(we HAD kiwi, but forgot to add!)
Now, don't forget to label the lids! We use a Sharpie. The Sharpie ink can be removed easily with a Mr. Clean Magic Eraser for your next use.
Annnnnnnd....I could never finish this post without a photo of my lovely assistant and head kid in charge of nom nom nom noms.........she eats these every day!