LAYERED SALAD IN A JAR!
This month we have ready-to-go healthy salads in a jar! You can vary the ingredients depending on what you have in your fridge. Use wide necked, 1 litre jars with tight-fitting lids. To stop the ingredients going soggy, pour the dressing in first and layer up with firmer ingredients towards the bottom, finishing with salad leaves.
These salads are great if you need lunches prepared in advance, so why not make up 3 or 4 and keep them in the fridge until you need them. Depending on the ingredients you use, these salads will keep in the fridge for about 3 days.
Serves 2 a main course
1 tbsp balsamic vinegar
3 tbsp olive oil
1 tsp clear honey
salt and pepper
100g broccoli florets, cooked for 2 minutes in boiling water and quickly cooled
1 carrot, peeled and shredded with a peeler
¼ cucumber, halved and cut into thick slices
½ red pepper, cut into strips
½ x 200g can sweetcorn, drained
100g rare roast beef, thinly sliced
75g sundried tomatoes, sliced
1 handful salad and rocket leaves
25g pinenuts, toasted
25g Parmesan cheese, shaved
1. Ensure your jars are clean and dry and check the seals for a tight fit.
2. Measure the dressing ingredients into a small jar with a lid, give them a good shake and pour the dressing into the bottom of the 2 salad jars.
3. Layer up the ingredients in the jars in the order they appear on the list, seasoning well between the layers.
4. Close the lids and keep the salads in the fridge until you need them.
5. You can either eat the salad straight from the jars or tip the contents into bowls allowing the dressing to coat the ingredients.
The pvc tablecloth in this photo is Gingham Red.
Recipe developed and styled for Wipe Easy Tablecloths by Lottie Francis, Food Designer at Look to Cook.