The Mason Jar Salads book arrived just in time. You see for the past couple months, my kids have had summer jobs that extend over meals. Early shift means bag lunch. Late shift, dinner. Snag a double shift, brown bag both.
I can’t begin to tell you how old PB&J has gotten.
When I was offered a review copy and giveaway opportunity for the book Mason Jar Salads and More by Julia Mirabella, I was intrigued but a little skeptical. Would it just be a bunch of salad recipes stuck into a jar?
When the book arrived I was excited to see that it is indeed more–gazpacho anyone? Packing breakfast? How about smoothies and oatmeal. Dinner? Soups and Sandwich Fillings. Snacking? Dips and Salsas.
Also included are smart packing tips like:
- Dressing goes in the bottom (usually). Pack ahead without risking premature absorption or soggy greens!
- Vinaigrettes work best (logical if you think about it).
- Solid ingredients like chopped carrots go on top of the dressing. These form a strong base and don’t soak up the dressing underneath.
- And so on…
The salads are creative, with ideas like Strawberry & Goat Cheese Salad or Spinach, Radish & Quinoa Salad, and topped off with homemade salad dressings. Ever wonder why salads sometime lack flavor? It may be because water is often the #1 ingredient in your bottled dressing. Going homemade is easier than you think!
Need more ideas for using these recipes? I think a jarred salad or two would be great for a sick friend or as a moving gift. At just over 50 cents for jar and lid (if found on sale), it won’t even matter if they don’t make it back (you could spend that on a single use, disposable aluminum tray).
If your lunches could use some help–or you just want to try some new salads (or soups, or dips…), you should take a look at Mason Jar Salads. And consider my giveaway below!
This giveaway, sponsored by Ulysses Press, is for one copy of Mason Jar Salads. It is open to US residents and closes on Aug 31, 2014. To enter, leave a comment letting me know your favorite healthy “bagged” lunch. For a second entry, follow Art of Natural Living on twitter (@iwilkerson) and leave a second comment (or let me know if you are already a twitter follower). The winner will be picked randomly, contacted by email and have 48 hours to get back to me with confirming information or a new winner will be chosen.
Footnote: the salad recipe (below) was so much fun, I even got my tomato hating daughter to eat cherry tomatoes!
- 1 ear of corn, cooked
- 1 teaspoon olive oil
- 2 slices prosciutto
- 1/2 cup cherry tomatoes, halved
- 2 cups butter lettuce (or greens of your choice
- 1 ounce Gorgonzola cheese, crumbled
- 1 quart size Mason jar
- 1 1/2 Tablespoons Olive Oil
- 1 Tablespoon lemon juice
- pinch of salt
- pinch of oregano
- black pepper to taste
- Sautee the prosciutto in olive oil until crispy. Drain, cool, then crumble or cut into small pieces.
- Prepare the vinaigrette by whisking together the dressing ingredients.
- Cut kernels from cooled ear of corn.
- Assemble the salad in the following order. Start on bottom with the vinaigrette, then add the tomatoes. Follow with corn, lettuce, cheese and prosciutto.
- Cover the jar and refrigerate until ready to use.
- Actual calorie count may be lower since some of the dressing is likely to run off. Just slightly modified from the original...
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