ext/U; 2 cam (La/"tire  itch (am

another show that keeps me company while cooking is A Chef?s Life, which is on PBS
and produced by I LOVE THIS I It's about a chef in small town NC who is
doing Farm to Table cuisine. I?m pretty much caught up on all the shows to date while cooking

this week, but I digress. 

 

How To Make Salad In A Jar

For a one person serving, I typically use a quart mason Jar. You can also do this in larger jars for
a 2-4 person dinner.

Here's the order of business:

1. Place the veggies that would be good marinated in the jar ?rst and add dressing (2T for a
quart jar, adjust accordingly depending on the size of your jar). For example, carrots,
cucumbers, legumes, tofu, onions, celery are very tasty after marinating a day or two in
the dressing.

2. Layer any other of the "hard" veggies. In the picture above, from the bottom, I have
onions, then celery, then carrots, then cucumbers, then green pepper. Be sure to add the
dressing either ?rst, or anytime up to this point.

3. After the veggies and dressing have been added, then put in some mini tomatoes. I do not
out these, as I imagine they would get soggy after a few days in the jar. Leave them

whole and they will be delicious. .
4. At the very top, you cram in your lettuce. I chose an artisan romaine that was at Harris

Teeter. Any of your favorite lettuce should work. Kale (which could probably handle the
dressing), spinach, spring mix, iceberg. Pick your favorite. I like Romaine as it's a bit
darker, but still crunchy. I ?nd it easy to chop/slice and cram into the top of the jar. You
do NOT want dressing on the lettuce. Put as much lettuce as you wantand place in the ?'idge!
6. Take a picture and share it with me on facebook, cause I want to see the beautiful



creation! 

For 6 quart salads, lbought 2 small heads of artisan romaine lettuce, one small pack of full size
carrots, one small head of celery, one green pepper, one pint of tomatoes and I used about 2 cups
worth of black eyed peas leftover from my freezer.

How Long Does It Last?

These salads were very delicious, even on Thursday! The lettuce was crisp, the marinated
veggies very tasty and the lettuce wasn?t even brown at all. I was pretty amazed. Now, if you?re a
picky person when it comes to the veggies, you probably want to eat it all by Wednesday

evening.

There are many variations on this recipe. I found this article earlier this week. Maybe it will

inspire you!


Lemon Garlic Tahini dressing

Lemon Garlic Tahini Dressing:

1 lemon; juiced

3 tahini

2 olive oil

2 minced garlic cloves

1X4 cup water (more if too thick)
salt

pepper
optional herbs such as a fresh parsley, rosemary, etc

Carrots

Chickpeas (rinsed and drained)

Shredded beets

Quinoa

Smoked tofu (not super visible but hiding in the quinoa)
Sunflower seeds

Spinach