Salad on a Jar - Delicious!

Well,  I tried this and the salad was just great! I put the salad dressing in the bottom and then added sliced red onions, sunflower kernels (couldn't find just the seeds), sliced grape tomatoes, sliced cucumbers, sliced hard boiled eggs, sliced radishes, and ending with the Spring salad mix (a container that I bought at Walmart) at the top. I used wide mouth quart Ball jars because that is all I could get. I made 4 jars of salad and ate 1 the next day. My Husband also ate 1. Initially, he was not a happy camper about me putting the salad in jars, but after he started eating the salad, he really liked it. 

I got the recipe from the Titan Outlet Store site. Never thought that they would have a recipe on their page. You have to try this! It is really good!

Farm Recipe: Salad in a Jar

Posted on: March 6th, 2013 by titanoutlet No Comments

 Salad in a Jar – Ingenious!

I’ve always loved salads, and especially love the salad bars where you can choose from a wide array of makings.  My biggest problem at home though, is actually putting the salad together once I have all of the fixings.  I don’t know why that is – perhaps my subconscious is telling me that digging in my refrigerator for the various ingredients is a lot more work than simply selecting them from choices already put in front of me at a restaurant.  Anyway, when I saw this idea that someone shared on Facebook I was quite excited, and I was determined to see if this method really works.  I added extra items based on my personal preferences, and spent most of an afternoon chopping red onions, green pepper, cucumber and carrots.  I also included one boiled egg per jar and added some bacon bits.   While this part of the preparation seemed rather time-consuming, once it was done the assembly process went quite quickly and it brought me great pleasure to see my refrigerator filled with premade salads.   The amount of dressing is up to you.  I started with ¼ cup and will see if that suits me.  I used the least expensive method of sealing, spending under $5 for the Zip-Loc hand vacuum.

I calculated an estimated calorie count for one of these salads, and was found that they were approximately 550 calories (the dressing and boiled egg carrying the majority).  I’m anxious to see how effective the vacuum process is.  If this works well, I hope to create a new habit towards eating healthier!

Salad in a Jar

THE ARRANGEMENT from BOTTOM to TOP:

Dressing

Shredded carrots

Cherry tomatoes

Sunflower seeds

Hard boiled eggs

Baby spinach

DIRECTIONS:

1. Arrange ingredients in a large Mason jar
2. Store in fridge for up to a week
3. When ready to eat: shake jar, place on plate, and eat!

You can make any arrangement you want (add red onion, cucumbers, radishes, peppers, etc.).  Always remember to put the dressing at the bottom and the lettuce at the top – a MUST.

Loaded Baked Potato Salad - You will love it!

We go camping a lot with family and friends. Each family contributes food to be shared among the group that we go with. I try to bring something new or different but most importantly, taste great. So a few weeks ago when we went camping at a campground Mountain Creek Campground in Gardners, PA just outside of Gettysburg, PA. Anyway, I was looking through my recipes and Pinterest for that "great" recipe - and I found the Loaded Baked Potato Salad. It was easy to make and everyone just loved it!

I actually got the recipe off of Pinterest and then went to the website, This is My Key West Blog. I did make a small change. I substituted bacon bits in place of the bacon. Here is a picture of the salad and the recipe. Hope you like it!

 

Fully Loaded Baked Potato Salad

8 medium Russet Potatoes

1 cup sour cream

1/2 cup mayonnaise

1 package of bacon, cooked and crumbled

1 small onion, chopped

Chives, to taste

1 1/2 cups shredded cheddar cheese

Salt and Pepper to taste

1. Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook!

2. Drain and cool the potatoes. I put them in a separate bowl and once they cooled enough I put them in the fridge to cool all the way. This gave them an excellent texture and prevented the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don’t need to cool the potatoes, just skip step 2!

3. Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, chives, and cheese. Salt and pepper to taste – I use a pepper grinder and a sea salt grinder for EVERYTHING so I never know exactly how much of either I put in. I think the taste is far superior to just using regular table salt and pepper.

4. Top with extra shredded cheese and bacon and serve! I think next time I will add chives and we may try serving this warm once as well.

Berry Apple Salad

I was looking for some salad recipes that were a little different from what I normally have and I found this Berry Apple Salad recipe. It looks good! I think it will be part of my Easter buffet. I saw this recipe on The Red Headed Hostess site . It even has a recipe for the dressing although I think I will just use one of the bottled dressings. Hope you like it!

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Berry Apple Salad

-  Mixed Salad Greens

- Berries (I have strawberries and blackberries here, but I have used raspberries and blueberries as well)

-  Diced Apples (I LOVE Pink Lady apples in this salad)

- Red Grapes (cut in half – they are much easier to eat that way)

- Sugar and Cinnamon Spiced Almonds or crushed honey roasted peanuts

Just prep all of your fruit and layer on top of the greens and drizzle with a poppy seed dressing, or the below dressing.

Balsamic Poppy Seed Dressing

1/2 cup extra light olive oil (or vegetable oil)

1/4 cup balsamic vinegar

1/2 cup sugar

1 T Rice Wine Vinegar

1/4 tsp Worcestershire

1 T Poppy Seeds

Chicken Salad - Hmmm Good!

I went to the baby shower yesterday and had just the best time! The food was so tasty! The company was so cordial. The Mommy-to-be was just so happy and excited that she was going to have a baby.

The Grandma of the new baby hosted the event and she included a chicken salad from a local store on her menu. The chicken salad had grapes in it along with the usual, celery, mayo. etc. It is the best chicken salad anywhere! 

So I was looking on the internet this morning and found this recipe. It is the
Helen Corbitt's Chicken Salad. Famed Texas cook, Helen Corbitt, created this rich chicken salad for the café menu at Neiman Marcus department stores in the 1950s. How about that! I printed it down and plan to make it - how about you?

This recipe was posted on the Saveur site.

ENLARGE IMAGECredit: Michael Kraus

MAKES ABOUT 6 CUPS


INGREDIENTS
1 lb. cooked chicken breasts, cut
   into ½″ cubes
1 cup mayonnaise
1 cup thinly sliced celery
1 cup halved purple grapes
½ cup sliced almonds, toasted
1 tbsp. finely chopped parsley
1 tsp. kosher salt, plus more to taste
½ cup whipped cream
Freshly ground black pepper, to taste


INSTRUCTIONS: Combine chicken, mayonnaise, celery, grapes, almonds, parsley, and salt in a bowl. Add whipped cream and pepper; fold to combine.

Cucumber and Tomato Salad

This salad is just so good! And it is easy to make! This salad reminds me of the fresh vegetables of summer. Even though it has been a damp overcast kind of week, it brings the smell of summer to the house.

Cucumber and Tomato Salad

• 3 medium sized cucumbers or 6 mini cucumbers (I used mini’s)
• 1 (10.5 oz) container of grape tomatoes, halved
• 1 medium red onion, finely diced
• 6 sprigs of fresh dill (you can sub 1 tsp dill weed but fresh is best here)
• 1 cup zesty Italian salad dressing
• Salt and pepper to taste

1. Quarter or halve the cucumbers depending on the size used, then slice into 1/4″ pieces.
2. Place the cucumbers in a bowl and add the grapes, onion, and dill.
3. Toss the cucumber mixture with the Italian dressing until evenly coated with salad dressing.  Add some salt and pepper to taste. Refrigerate for at least one hour before serving.  The longer the better.

Recipe adapted from Bluebonnets and Brownies.

I saw this recipe on Real Mom Kitchen Blog

Quick Summer Fruit Salad

This fruit salad is a quick and easy one.  It also have a festive look to it because of the fruits used.  You can use whatever fruits that you like or are in season. You can whip this salad up in no time.  It calls for vanilla pudding mix but some people use lemon pudding that helps the bananas from turning brown.

Quick Summer Fruit Salad

• 1 (5.1 oz) pkg vanilla instant pudding
• 1 (20 oz) can pineapple tidbits with juice
• 1 lb. fresh strawberries, quartered
• 1 cup fresh blueberries (optional, I think marshmallows would be a yummy substitution)
• 3 bananas, sliced

1. In a bowl combine the pudding mix and canned pineapple with the juice.  Stir until well blended and all the pudding mixture has dissolved.
2. Fold in the strawberries and blueberries if desired.  Refrigerate for at least 1 hour.
3. Just before serving, fold in the sliced bananas.

Adapted from Meals 4 Moms

I saw this on the Real Mom Kitchen Blog