Posts from the ‘Salad Jars’ Category

Summer fruit salad jars

I don’t like to admit it, but outside of bringing me a lot of joy and taste bud delight, food is also a bit of an enemy to me. Like many women in America, I’m overweight, and have trouble controlling my food urges. Despite a love for fresh and healthy ingredients, when I get stressed or sad or lonely or angry, I head straight for the pizza, Cheetos, garlic bread and wine.

I’ve got a big week coming up with a lot of opportunity for things to go amiss, people to be disappointed and my tolerance for other human beings to go down. So I’m trying to be proactive. I find if I have some meals prepped I have a better chance of not going crazy on a bag of chips or a heavy duty lunch out.


I’m getting back to basics with salad jars made with great summer flavors – here’s my recipe:

1/4 c. Cranberry pear white balsamic vinegar (
1/4 c. 18 year aged balsamic vinegar (
1/4 c. Olive oil
1 medium yellow summer squash, chopped
1 pint strawberries, chopped
2 peaches, chopped
4 oz. goat cheese
Salad greens (I used an organic herb mix)
4 tbsp. hemp seeds

Whisk the vinegars and oil together and put 3 tbsp. in the bottom of four mason jars. Top easy jar with 1/4 of the squash, berries, peaches and goat cheese. Fill the remaining space in the jars with salad greens and sprinkle hemp seeds on top.

The whole salad is approximately 350 calories. These jars should be sealed tight – they’ll last 4 to 5 days in the fridge, and travel well – just shake it up to coat with dressing when you’re ready to eat.


BBQ Cauliflower Salad

Salad jars make my week easier. I made my ranch dressing for this one, but there is nothing wrong with buying yours! I also take it easy and buy shredded carrots.


Put the following in the food processor and go to town
1/4 c. Mayo
1/4 c. Sour cream
1/2 c. Buttermilk
1/2 small onion
1 tsp. garlic salt
1 tsp. parsley
1 tbsp. fresh dill (I go nuts with this because I love it and it grows in the cracks of my driveway)
1 lemon, juiced
Salt and pepper
Pinch of cayenne

Make your roasted BBQ cauliflower by putting the florets of one head of cauliflower on a sprayed baking sheet. Sprinkle with salt and pepper, drizzle with olive oil and bake at 350 degrees for 10 minutes. Drizzle about 1/4 c. Of your favorite BBQ sauce on top, toss and bake an additional 5 minutes. Let cool.

Layer the following in this order, in a mason jar (makes 4 jars)
3 tbsp. ranch dressing
1 can black beans, rinsed and divided
Roasted BBQ cauliflower, divided
1/4 c. Corn
1/4 c. Shredded carrot
1/2 of a large red onion, chopped and divided
1 avocado, chopped and divided
Arugula to top

Asian chicken salad with honey sesame dressing

Salad jars are an awesome way to prep for a busy week. I make four at a time (usually on Sunday) and they last up to six days in the fridge. The general idea is that you grab a glass jar, start with your dressing in the bottom, top that with the more hearty parts of the salad (meat, beans) then layer on vegetables, fruits, greens and nuts/seeds. I take mine to work and can just grab it, shake it up and eat it right out of the jar.

Yum - honey sesame dressing on the bottom

Yum – honey sesame dressing on the bottom

Honey Sesame Dressing:

1/2 c. toasted sesame oil

1/2 c. rice vinegar

2 tbsp. honey

1 tsp. sesame seeds

3 garlic cloves

1 tsp. ginger


12 oz. chicken tenders, sauteed in 1 tbsp. olive oil

1 bag frozen edamame, shelled

1 bag shredded carrots

1 bunch green onions, sliced thin

1 bunch cilantro, chopped

1 yellow pepper, chopped

baby arugula

Start by mixing all of your dressing ingredients well, then put about 3 tbsp. in the bottom of each glass jar. Layer the rest of the ingredients on top, in the order they are listed. Close the jar lids tightly and store your salads in the fridge for up to a week.

Mix all dressing ingredients well and put about 3 tbsp. in the bottom of each glass jar.

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