Salad In A Jar From Around The World In Salads
Posted on May 10, 2017 by firstname.lastname@example.org
What in the world did we do before someone thought of putting salad in a jar to take to work? While some are still happy to use an old plastic container with a poorly fitting lid to hide their soggy sandwiches, others have taken to the more stylish packed lunch in a Mason jar, the contents of which are on display for all to see.
Salad in a jar should be built in layers, and you should make sure it won't be mixed up before you get to work. If you combine all the food groups, you won't be searching for chocolate in the middle of the afternoon. Make sure you have protein, starchy bean or grains, vegetables, and fruit as well as salad leaves in your jar. Incidentally, jar salads are not just for work; they are great for entertaining since they can be prepared in advance and handed around with long spoons; they even work at buffets when guests are not sitting down.
Start with the dressing on the bottom. Move up to moistureresistant vegetables, such as carrots, cucumber, or beans. Then add a layer of veggies, such as grated carrots or cabbage followed by protein such as chicken, cheese, chickpeas, nuts, quinoa, or farro. Follow this with berries, such as blueberries or strawberries, or tomatoes that might break at the bottom, and finish with the most delicate layer, such as herbs and leaves, crumbled bacon, or bread crumbs, and screw on the lid. Et voilá, your healthy lunch is done and ready to go. Simply keep it in the work fridge until lunch.
When ready to eat, turn it upside down and shake to mix the dressing with the salad. Eat with a spoon or fork or transfer it to a plate, allowing the dressing to fall evenly over the salad.
A FEW TEXTURES TO INSPIRE
Crushed peppercorns—pink, green, and black
Indian snack mix
Bread crumbs from stale sourdough make excellent croutons and can be flavored with herbs, citrus, or garlic
Crispy fried onions
Crunchy onions soaked in cold water to reduce strength
Little morsels of meats, such as bacon, chorizo, or crumbled cooked sausage
Nuts, soaked, toasted, ground, caramelized savory and sweet, smoky almonds
Seeds, such as pumpkin, sunflower, or sesame seeds, should be toasted first to add crunch as well as flavor
Chopped pickles, walnuts, onions, chiles, capers, and olives to add bite
Edible flowers give color and soft texture; if herbs have flowers use them as well as the herb
Around the World in 120 Salads by Katie and Giancarlo Caldesi