This is long .. but would not let me attach as a file. This is a handout I gave people when I did a demo at a farmer's market:)

Salad In A Jar Recipes

Basic Salad in a Jar
Start by putting 2 tablespoons of salad dressing* of your choice in the bottom of
the jar. Next, add your choice of the following (these ingredients do well sitting
in/on top of the dressing): Carrots, cabbage, cucumbers, squash, mushrooms.
Top with tomatoes, peppers, broccoli, chickpeas, beans, meat.
Then add your greens, romaine, spinach, arugula, mixed greens or other greens.
If you like, add croutons, cheese, dried cherries, cranberries, or nuts to the top.
Put the lid on the jar and then store until ready to use. Once ready, shake the jar
with the lid on, and either eat out of the jar or pour it into a bowl or onto a plate.
If you remember, leave a little room on the top for shaking once ready to eat. If
you fill it to the brim, just take a few bites then put the lid back on to shake.
Note: Seal the jar with the jar attachment to a Food Saver and the salads will
keep up to 4-5 days in the refrigerator. When ready to eat shake and pour on a
plate or eat from the jar.
Tips:
• Start with clean wide-mouth jar that is completely dry. Moisture is not the
friend of a crisp salad.
• Tear, don’t cut lettuce, as the cut edges will turn brown.
• Always start with the vinaigrette at the bottom. Keep the greens from coming
in contact with it or they will wilt.
• Place a folded paper towel at the top of the salad, just before the lid goes on
and it will absorb some of the excess moisture and keep the greens crisper.
• Avoid strong odors (egg, blue cheese, fish, raw onion, etc), as mentioned
above. Bring them in a separate baggie if needed.

Mexican Chickpea Salad with Chile-Lime Dressing
Makes 4 Quart jars
To make this salad, in the jar, put items in this order:
• Chile-Lime Dressing (about 2 tablspoons/jar)
• Cooked Brown Rice (1 cup dry=4 cups cooked)
• Cooked Chickpeas (heaping ¼ cup each)
• Salsa (1/4 cup each
• Red Onions (1 onion in quarters)
• Halved Grape Tomatoes (8 grape tomatoes each)
• Chopped Cilantro (handful each)
• Chopped Romaine (fill remaineder of jar)
Because of the tomatoes and salsa, this salad is a bit “wetter” than others and
care should be taken not to tip it or turn it to avoid the romaine getting soggy.
Chili-Lime Dressing
• 8 tablespoons extra virgin olive oil
• 8 tablespoons fresh lime juice
• 2 teaspoon dried ground cumin
• Pinch red pepper flakes
• Salt and pepper, to taste

Sunshine Salad with Orange Marmalade Vinaigrette
To make this salad, in the jar, put items in this order:
• Orange Marmalade Vinaigrette (about 2 Tbsps/Jar)
• Cooked Quinoa
• Clementine Wedges
• Sliced Red Onions
• lentils
• Pine Nuts
• Chopped Romaine
• Baby Spinach
Orange Marmalade Vinaigrette
• 2 tablespoon apple cider vinegar
• 2 teapsoons orange marmelade’
• 2 teaspoons extra virgin olive oil
• Pinch red pepper flakes
• Salt and pepper, to taste

Arugula, Blueberry & Bacon Salad w/ Almonds, Balsamic Vinaigrette
Recipe requires two clean quart jars with lids.
To make this salad, layer ingredients in order:
• 3 Tablespoons Balsamic vinaigrette
• 1 cup diced yellow bell pepper
• 1 cup blueberries, washed and dried
• 1/4 cup cooked and crumbled bacon
• 1/4 cup chopped toasted almonds
arugula or spinach
Balsamic Vinaigrette
• 1/4 cup balsamic vinegar (no need for the really expensive stuff)
• 1 tablespoon dijon mustard
• 1/2 teaspoon dried marjoram (or oregano)
• 1/2 teaspoon dried basil
• 3/4 cup extra virgin olive oil

Black Bean Salad with Jalapeño Lime Dressing
Don't panic about using the japaleño in the dressing. With the seeds removed,
the pepper infuses the liquid with flavor, but adds no spicy kick. Makes 4 Quart
Jar Salads.
To make this salad layer ingredients
in order
• 2 Tbsp Jalapeno Lime Dressing
• 1 can black beans, rinsed and
drained
• ½ cup sliced cucumber
• 1 small head romaine lettuce,
trimmed and chopped
• ¼ cup crumbled feta
• 1/2 cup almonds (about 40)

Jalapeno Lime Dressing
• 1 lime, juiced (about 1 1/2 - 2 tablespoons liquid)
• 1 tablespoon white wine vinegar
• 1 tablespoon honey
• 1/2 small jalapeño, seeded, deveined and chopped
• 1/2 teaspoon fine grain sea salt
• 1 small clove garlic
• 1/4 cup olive oil
Combine all of the ingredients except the olive oil in a blender or food
processor and purée. Add the olive oil and pulse until everything comes
together.

RANCH CHICKEN SALAD IN A JAR
Makes 2 Salads in Quart Jars
To make this salad layer ingredients in order:
• 3 Tbsp Ranch Dressing
• Chicken, cooked and cut into pieces
• 4 slices cooked bacon, chopped
• 1 red pepper, chopped
• 2 cups fresh spinach or baby lettuces
Ranch Dressing
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 lemon, juiced
• 2 tablespoons parsley, minced
• 2 teaspoons fresh chives, minced
• 1/2 teaspoon dried dill
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• kosher salt and pepper
• 6 ounces cooked brown rice or corn pasta shells

Shrimp & Feta Salad with Vinaigrette
Makes 1 Quart Jar Salad
To make this salad layer ingredients in order:
• 2 teaspoons of Balsamic Vinaigrette
• 2 Tablespoons chopped avocado
• 4 cooked shrimp, chopped in pieces
• 8 grape tomatoes
• 1 Tablespoon red onion, chopped
• 2 Tablespoons chopped cucumber
• A few handfuls of romaine lettuce and baby
spinach
• 2 Tablespoons of chopped feta

Greek Salad
Makes 1 Quart Jar Salad
To make this salad layer ingredients in order:
• 2 tablespoons of Greek Dressing
• 6 kalamata olives, pitted and chopped
• 8 grape tomatoes
• 2 tablespoons chopped cucumber
• A few handfuls of romaine lettuce
• 2 Tablespoons of chopped feta
• 1 Tablespoon red onion chopped (put in
separate bag)
Remove red onion from separate bags, put lid back on to shake salad before
serving.