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Salads in a Jar It’s the season for carefree entertaining, and simple-fix salads are perfect for a picnic, workday lunch, backyard barbecue, or a romantic getaway just for the two of you. Only a few years ago, Mason jars were strictly for canning. Today they are as trendy as green juice and coconut oil. They make portable portion-controlled meals in a cinch. Who would have ever thought that salad looked even more appetizing stacked? There are five things to remember when packing your salad jar. The secret to great Mason jar salads lies in the layering, so always begin with the dressing. If you’re short on time, bottled dressing will do in a pinch, but homemade salad dressings are often more affordable and healthier than storebought dressings. Many contain just a handful of ingredients, which you likely already have on hand. Vinegars such as balsamic, red wine, apple cider

and rice vinegars, as well as olive, sesame, and nut oils are two of the three ingredients you will need. In order to make your vinaigrette more flavorful, add other flavors such as jam, garlic, ginger, soy sauce and mustard. If you are eating your salad within a day or two, the dressing can be put into the bottom of the

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April 2016 ttimes web magazine  

Tidewater Times April 2016

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