Spring is here and that means salad season will soon be in full swing. And if you are lucky enough to have a bountiful Farmer’s Market in your town, there will probably be a few trips in store for you and your family. But with all that fresh produce comes pressure to enjoy it right away while it is at its peak! Well salads in a jar can help you plan ahead, preserve the flavor and yes they are fun too. Try this recipe!..
Balsamic Veggie Salad in a Jar
vegan, makes 2 jar salads
1 large tomato, chopped
2-3 big handfuls of fresh baby arugula (or another favorite green!
2-4 fresh edible flowers
1/2 cup cucumbers, diced
1/4 cup sweet onions, diced
1/2 cup cooked grain (try quinoa or brown rice or rustic farro)
2 Tbsp extra virgin olive oil
4 tsp balsamic vinegar
1 Tbsp freshly chopped basil
pinch of black pepper
1. Whisk the dressing together. Divide between two large mason jars so the dressing sits in the bottom.
2. Add the onions and cucumbers to the jar. Shake jar a bit so the dressing coats the veggies.
3. Add the grains. Then the tomatoes, arugula and lastly the flowers.
4. Seal jar and pop in the fridge. Pull out when ready to serve.
Other yummy accents: mushrooms, olives, radishes and more! Get creative!..
photo: Kathy Patalsky
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