If I have learned one true thing from my Grandma, it is that BALL Mason Jars are the best storage container ever! I use them to hold everything from crafting supplies to salads! I mean GREEN salads. The jars chill and keep the salad perfectly CRISP for up to a WEEK! Make up multiple jars for healthy lunch and dinner options in a snap! Then wash your jars and start over again! Here are 4 of my favorite recipes:
Caprese Pasta Salad
2 tbsp basil pesto (homemade or store-bought)
1 cup cherry tomatoes
1 ½ oz fresh mozzarella, chopped into bite sized pieces
2 oz cooked penne pasta
½ cup fresh spinach leaves
½ cup fresh basil, chopped
Chickpea Salad
2 tbsp easy lemon vinaigrette (see below)
1 cup chickpeas
½ cup sun-dried or oven roasted tomatoes
¼ cup spring onion, chopped
¼ cup red onion, chopped
½ cup olives, chopped
¼ cup piquillo peppers, chopped
½ cup fresh spinach
Greek Pasta Salad
2 tbsp easy lemon vinaigrette (see below)
1 cup cherry tomatoes
¼ cup red onion, chopped
1 cup cucumber, chopped
½ cup feta, crumbled
2 oz rigatoni, cooked
½ cup mixed greens
½ cup fresh mint, chopped
Chicken Ramen Salad
1 pound bag shredded cabbage
3 green onion, sliced
3 handfuls slivered almonds
1 can Mandarin oranges, drained
2 c. pre-cooked chicken, chopped
1 pkg Oriental Flavored Ramen noodles
1/3 c. rice vinegar
1/3 c. sugar
1/2 c. vegetable oil
sesame seeds for garnish, optional
In a large bowl toss together the first five ingredients. Crush ramen noodles but only put on salad just before serving to prevent sogginess. Using an immersion blender, blend vinegar, sugar, oil, and seasoning packet from ramen noodles. Serve dressing on side or toss with salad. Garnish with sesame seeds. Serves 6.
