Mason Jar Salads and More: 50 Layered Lunches to Grab and Go

Mason Jar Salads and More: 50 Layered Lunches to Grab and Go

Julia Mirabella

Language: English

Pages: 160

ISBN: 1612432891

Format: PDF / Kindle (mobi) / ePub

Discover the coolest way to pack a tasty, healthy lunch! Mason Jar Salads and More shows how to prepare on-the-go meals that are packed with fresh produce and whole foods.
The tasty recipes and gorgeous full-color photos in this book will show you how to create amazing dishes, including:
•Pomegranate and pear salad
•Pesto tortellini with cherry tomatoes
•Crunchy Asian salad
•Spinach, blueberry and blue cheese salad
•Curried chicken salad
•Kale and avocado salad
•Porcini mushroom risotto
•Overnight oatmeal with fruit
•Green bean and feta salad




















an excuse to go out for Mexican food. Well, now you can have it any day of the week, guilt free! This salad is a deconstructed guacamole with salad greens. If you like a little more heat, spice up the vinaigrette with hot sauce, or add more jalapeños. Makes 1 serving 3 tablespoons Lime Vinaigrette (recipe on page 125, with hot sauce, optional) 3 tablespoons chopped red onion 1 teaspoon finely diced jalapeño chile 1 tomato, diced 3 cups mesclun salad greens 1 tablespoon chopped fresh

slice into 1-inch pieces. Cut the avocados in half, discard the pits, and scoop out the flesh. Place in a large bowl and mash with a wooden spoon to the desired consistency, leaving the avocados a little chunky. Mix in the grapefruit pieces, onion, jalapeños, cilantro, and lime juice along with a generous pinch of salt and pepper. Taste and add more salt and pepper as needed. Transfer the guacamole to a Mason jar, seal, and refrigerate until you’re ready to eat it. Bring tortilla chips in another

great vinaigrette is to buy high-quality olive oil. Once you start using really good olive oil, you’ll never want to go back. These recipes should make enough dressing for one or two salads, depending on how much dressing you like to use. french vinaigrette 2 tablespoons lemon juice � tablespoon minced shallot � teaspoon Dijon mustard pinch of salt freshly ground black pepper, to taste 3 tablespoons olive oil Whisk together the lemon juice, shallot, mustard, salt, and pepper. Slowly add

shallots 6 or 7 basil leaves 2 ounces crumbled feta cheese 1 quart-size Mason jar Trim the ends from the green beans; cut the beans in half crosswise. Bring a pot of water to a boil over high heat (don’t salt the water), add the beans, and boil for 5 minutes. Transfer the beans to an ice-water bath for a minute to stop the cooking process and preserve their color. Drain. When the green beans have cooled, layer the salad ingredients in the Mason jar, beginning with the vinaigrette and

and pour in the vinaigrette dressing. Seal the jar and refrigerate until ready to use. crispy prosciutto and butter lettuce This salad hits all your tastes buds — it has light and summery notes with the corn and cherry tomatoes, and then has salty, earthy tones with the prosciutto and Gorgonzola. Butter lettuce is delicate and airy, so make sure not to crush it down too much when layering the salad. Makes 1 serving 1 ear of corn, husk and silks removed 1 to 2 teaspoons olive oil 2 slices

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