Mason Jar Salads w/ Chef Kathleen Sanderson
I met Chef Kathleen in one of her cooking classes (yes I take cooking classes!), and I just LOVED her energy! So I knew I had to share her and her WEALTH of knowledge with all of you! And she was happy to oblige! I love that she chose mason jar salads as her recipe to share with us too.
While a salad is relatively simple for most people, properly packing them into a mason jar so they don’t wilt and get nasty is really the trick! The idea is to put your more “sturdy” ingredients towards the bottom. Hearty lettuces like Romaine or iceberg, or cooked grains make the best base. Then add in proteins like chicken, bacon or beans. Then add in your veggies, tomatoes, onions, carrots, cucumber - whatever you like! And finish it off with the “delicate” ingredients on top, like eggs or cheese. Once you get it altogether, they’ll last a few days in the fridge for you! Creating the perfect “meal prepped” salad, for an easy, healthy lunch! While we make a classic cobb salad in the video, she also shared her Greek salad recipe - AND her basic components of a layered salad!
The Anatomy of a Layered Salad
Components
Protein: Grilled or steamed, chicken, pork, steak, duck, fish or eggs or a
combination of rice, grains and beans to create a protein, tofu.
Grains: Cooked barley, faro, quinoa, rice, millet, pastas, wild rice
Cooked Vegetables: Textures, colors and flavors are important. Roasted, grilled
steamed are all possibilities. Carrots, parsnips, broccoli cauliflower, sweet
potatoes, and or asparagus just start the list
Raw Veggies: Salad greens, spinach, arugula, shredded carrots, thin sliced
radishes, edamame, scallions and peppers add fresh taste and texture.
Garnishes: Parsley, cilantro, chives, micro greens and shredded basil or thyme
Crunch: Toasted seeds and or nuts, pickled vegetables, toasted bread, fried
shallots, won ton skins.
Sauce: Dressings such as vinaigrettes, balsamic glazes, Thai, Asian style dressing, yogurts and tahini. Soy, pesto, flavored mayonnaises, vinegar glazes or a combination of the above.
Try mixing and matching any of the above to create your own! Watch the video to see how Chef does it, then build you own at home! Don’t forget to grab her recommended lids here! And you can pick up mason jars here!
Classic Cobb
Serves 4
2 hearts romaine chopped
2 cups diced tomatoes
1/2 cup crumbled blue or feta cheese
2 avocados, peeled, pitted and diced
1 cup diced cooked bacon
1 cup diced roasted chicken
1 cup cucumbers peeled seeded and diced
2 hard-boiled egg chopped
Herbed dressing
Divide the lettuce among 4-x1 quart canning jars.
Press down to even out the layer. Add in this order a layer of chicken, bacon, avocado, chopped tomatoes, eggs, cheese. Evening out layers as you go.
Leave about 1-inch space at the top. Add dressing to a small plastic container and set on top of salad. Close with lid and refrigerate.
Layered Greek Salad
Serves 4
2 hearts of romaine , chopped
1 red pepper, diced
1 yellow pepper, diced
2 cups peeled and diced cucumber
1 cup chopped olives
1 cup diced purple onions soaked in ice water and drained
1 cup crumbled feta cheese
Divide the lettuce among 4-x1 quart canning jars; Press down to even out the layer. Add in this order a layer of chopped tomatoes, peppers, cucumbers, olives, and feta evening out layers as you go.
Leave about 1-inch space at the top. Add dressing to a small plastic container and set on top of salad. Close with lid and refrigerate.