Build and go salads in versatile Mason jars. Good for storage and baking, these jars really make your food look good enough to eat. This recipe works for 2 quart-sized jars, or 4 pints. Sometimes I’ll make a few batches to have on hand to bring to work for lunch, or a quick salad with dinner (or even in place of).
The key to Mason jar salad is to be certain your ingredients are dried well, and layer heavier ingredients first. To make this as a regular salad, start layering with arugula, followed with carrots, blueberries, bacon, pecans, cheese and drizzle with vinaigrette. All the ingredients are found at Salem NH Farmers Market. Visit your local market and pick out produce and vegetables that appeal to you.
If you don’t want to use a Mason jar, just layer the ingredients in your salad bowl or on your plate.
- 3 tbs Blueberry Balsamic Vinaigrette (see below)
- 1 c shredded carrots
- 8 French breakfast radishes, chopped
- 1 c blueberries, washed and dried
- 1/4 c cooked and crumbled bacon
- 1/4 c chopped mapled pecans
- 1 c crumbled blue cheese
- 2 c arugula (or spinach)
What you do:
- In the bottom of a clean, dry quart jar, spread half the salad dressing
- Layer with carrots, blueberries, bacon, pecans and blue cheese.
- Pack remainder of jar with well-dried arugula or spinach and cover with a lid.
- Repeat with remaining jar(s).
Blueberry Balsamic Vinaigrette
What you need:
- 1/3 c EVOO
- 1/2 c blueberry vinegar (or cider vinegar steeped with crushed blueberries)
- 1/4 c blueberries
- Freshly ground sea salt and black pepper
What you do:
- Mix all ingredients and season with salt and pepper as desired.