Salad in a Jar stays crisp for 5 days -from ecomii blogs

Salad with dressing should be eaten promptly after preparing it, right?? Well, I have a terrific method for making up the salad and dressing that stays super-crisp for up to five days!

Buying what is in season has never been more rewarding and there?s no recipe required!

Here?s how to do it . . . Place the dressing on the bottom of a glass jar, layering chopped produce and other ingredients, topping with the greens.

You can make a number of these pretty jars of salad when you get home from the Farmer?s Market with your produce.

Not only are they convenient, for some reason they are more crisp and flavorful than one that?s been made at the last minute.

You might even lose a little weight because you have a delightful ready-to-eat salad to fill you up that is just as convenient as that fattening snack.

For this life-changing new salad habit, you will need some glass jars, about the size of a pasta sauce jar.? Canning jars work well, too as do the sauce jars after cleaning and soaking off the labels.

For a family-sized salad, use a giant jar or glass cookie jar.

A head of lettuce and a small amount of various kinds produce will make four jars of salad.

Save money and buy heads of lettuce.? They will be fresher than bagged and ready fairly quickly. Simply tear off the leaves, rinse, toss into a salad spinner or roll in a clean dishtowel.

First, place dressing on the bottom of each jar. Bonus: A lightly dressed salad is so much more delicious than a soggy salad, so go ahead and enjoy a full-fat dressing. Carpe diem!

Bottled dressings are convenient, but homemade dressing is incredibly easy. Ratio: two-thirds oil to one-third acid (lemon juice or a delicious vinegar).

The French add a bit of Dijon mustard and sometimes dried Herbes de Provence.?? Sprinkle salt and pepper to taste and get creative.? Try a touch of chopped shallots and some different herbs.

Next, layer with chopped fresh produce and other veggies. A first layer of sliced mushrooms marinating in the dressing is really delicious.

A mandolin is a great kitchen tool that makes paper-thin slices. Look for specialty produce like yellow and red carrots.

If your mandolin doesn?t have a guard to prevent injuries, pierce produce with a fork, grasping it as you run the produce over the sharp blade.

Cut peeled cucumbers lengthwise and remove the seeds with a serrated grapefruit spoon. Then slice into thin ?half moons.?

Flat leaf Italian parsley is a wonderful salad herb and more robust than the regular parsley, which can be either bitter or tasteless.

If you are using Italian Salad Dressing, try layering some drained capers among the produce. Delicious!

Chopped dates, dried cranberries or cherries are a tasty addition.

Salty ingredients, such as chopped olives or nuts balance sweet ingredients.? If you are limiting your salt intake, toast walnuts or pine nuts lightly in a saut? pan over medium heat. Cool before adding.

Cooled brown rice and/or beans also work well in these salads.

Even chopped avocado or fresh fruit are fine in these jars, drizzled with some citrus to keep them from browning.? You can also add the avocado or fruit just before serving.

Reserve the top half of each jar for torn greens, whether lettuce, arugula spinach, kale or a combination.

When you are ready to enjoy one of these salads, choose a bowl that is larger than the jar to transfer the salad.? Toss before serving.

Sherry Brooks is a healthy, happy and trim ?Frugalista? living the lean and green life near Malibu in sunny southern California. Follow Sherry on Twitter

Source: http://www.ecomii.com/blogs/food/2013/03/01/farmers-market-salad-in-a-jar/

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