Tag: salad

Mason Jar Salads

by on Jan.21, 2014, under Yummies

Mason Jar Salads

If  you’ve spent any time on pinterest recently, you’re sure to have noticed the current mason jar craze taking over feeds everywhere. Oh, you haven’t seen this?!? Well maybe I just have a few jar-crazy friends 😉 Sadly, I too have now become another statistic to the mason jar epidemic.

It started innocently enough. The polar vortex has been bringing lots of cold air to my little slice of heaven in the south, thus I have been eating an inordinate amount of soup as of late. Soup is one of those weird things that I typically don’t think of as a ‘meal’ except when I am sick. Lately though I have actually been craving it, which is totally bizarre for me. Along with all this soup I still wanted something of substance to crunch on, thus the idea of a pairing salad with it. I know, revolutionary, right? Watch out world, I’ll be figuring out this whole ‘internet’ thing next!

Now I kept seeing these pins for salads in mason jars claiming that they stay fresh for days, and I finally had a friend share a post that made some sense for me out of these claims. It detailed how to layer your jar salad to keep things from becoming soggy and unappetizing. So off to the store I zoomed for salad fixing and some jars* to try this out.

So, according to eHow, the proper way to layer your mason jar salad (from bottom to top) to keep them fresh is as follows:

  1. Dressing (your wettest ingredient)
  2. Marinade-able ingredients. Examples are dried fruit, picked veggies, and/or root veggies like carrots, onion, or radishes.
  3. Wet Ingredients. Such as cucumber, tomatoes, corn, apple, or anything else that would make the lettuce go soggy.
  4. Dry Ingredients. Beans, meats, cheese, whole berries, etc.
  5. Lettuce and toppings. I am still experimenting if its works better to do croutons bellow or on top of the lettuce. This is also where you can include such things as edible flowers, nuts, or tortilla strips.

*Jars – I never realized how many different types of mason jars there are. I went with a wide-mouth quart jar, which has turned out to be just perfect. Easy to get things in and out of, and makes a good main entree salad serving size.

The great thing about these salads is, once you get the basics of layering down, they are infinitely customizable. Below are 4 salads I have made recently that I came up with off the top of my head. Don’t like something in my version, no worries, kick it out and replace with something you do like!

Taco Salad

My version was meatless, but you could easily throw some leftover taco filling or fajita meat in for some extra protein.


Taco Salad

Chipotle Dressing
Tortilla Strips



BLT Salad

This salad was sooo good I wanted to do x-rated things to it!

BLT Salad

Ranch Dressing
Red Onion
Crumbled Bacon
Hard Boiled Egg slices
Blue Cheese Crumbles



Strawberry Fields

I got so excited to eat this one, I forgot to take a picture before I got it out of the jar and started munching down!



Strawberry Fields Salad

Raspberry Vinaigrette
Dried Cherries
Sliced Strawberries
Sliced Apples
Honey Roasted Almond Slivers
Feta Cheese Crumbles




Greek Salad

Any excuse to add artichoke hearts to a recipe! Tangy and delicious paired with a lemon chicken orzo soup!

Greek Salad

Greek Dressing
Artichoke Hearts
Black Olives
Red Onion
Feta Cheese

Update: After trying several iterations with the croutons in different places, I would definitely recommend them on top, or carried separately (I know, hassle). If your salad is not going to sit long before eating, they will remain mostly crunchy on top. After 24 hours in the jar however, then get kind of soggy. Personally, I just brought a small sandwich bag of them to my office to add at the time I devour my salad.

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Seven Layer Salad

by on May.11, 2012, under Yummies

I went to a baby shower a little over a month ago, and in all my 30 years, I believe that was the first time I had even seen a seven layer salad. Maybe that just means I don’t get out enough, or that I haven’t been going to the types of pot lucks where someone makes things like this. As a veggie lover and artistic food enthusiast, this appealed to me on several levels. I freely admit I went back, not just for seconds, but for thirds. I tried to corner the girl that brought it and ask here where she got the recipe. She must have misunderstood me however, because she proceeded to try and tell me the ACTUAL recipe, ingredient by ingredient, as if my blissed-out brain could absorb it all and remember any of it for more then a split second.

Fast forward to this morning, where this recipe found it’s way into my inbox from The Cottage Journal. Not only did it have my mouth watering all over again, it contained the trifecta of ingredients that makes just about any recipe awesome – bacon, cheese, a creamy sauce (in this case dressing).

salad lettuce dressing

Seven Layer Salad
Type: Side Dish
Serves: 10-12
Prep Time:
Total Time:
  • 5 cups chopped green leaf lettuce
  • 2 cups seeded, chopped tomatoes
  • 2 cups chopped yellow bell pepper
  • 1 (12-ounce) package frozen green peas, thawed
  • 2 cups chopped radishes
  • 2 cups diced seedless cucumber
  • Seven-Layer Salad Dressing (recipe follows)
  • Garnish: shredded Cheddar cheese, crumbled cooked bacon
  • 2 cups mayonnaise
  • ¼ cup chopped fresh chives
  • ¼ cup chopped fresh dill
  • 4 teaspoons Dijon mustard
  • 2 teaspoons onion powder
  • ½ teaspoon ground black pepper
  1. In a 3½-quart glass bowl, layer lettuce, tomatoes, bell pepper, peas, radishes, and cucumber.
  2. Top with dressing, spreading to edges to seal. Cover, and refrigerate for 4 hours to overnight. Garnish with cheese and bacon, if desired.
  • 2 cups mayonnaise
  • ¼ cup chopped fresh chives
  • ¼ cup chopped fresh dill
  • 4 teaspoons Dijon mustard
  • 2 teaspoons onion powder
  • ½ teaspoon ground black pepper
1. In a small bowl, combine mayonnaise, chives, dill, Dijon mustard, onion powder, and pepper, stirring well.


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Last Week Recap

by on Apr.19, 2010, under Miscellanea

Here is a recap of some of last weeks posts, in case you missed them due to the nice weather calling you outside and away from the warm glow of your monitor.

Lots of recipes last week:

* I did make one of these last week, so keep your eye’s peeled for a review.

Continuing the Ham theme, there was the Bacon AT-AT and B-AK-47.

Also a heads up about a local Atlanta event for my friends into Hosting and Entertaining.

Since the weather is predicted to continue to be very pleasant for the next few days, I’m sure some of you will miss this post to, but really I can’t blame you. If I wasn’t chained to my cubicle I’d be right out there with ya!

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Chicken Caesar Pasta Salad

by on Apr.18, 2010, under Yummies

This is a great spring and summer dish that’s wonderfully filling, but not heavy. It has a cool and refreshing flavor. I like to make this when I am short on time and need something to please a crowd.

Chicken Caesar Pasta Salad

1/2 lb. pasta*
2 Hearts of Romaine lettuce, shredded
1 lb. chicken, cubed (peeled and devained shrimp could also be substituted)
2-3 tbsp Pesto
1 tbsp Olive Oil
Zest of a lemon
Fresh ground pepper
Fresh Shredded Parmesan
Caesar Dressing

  1. Cook pasta per instructions in well salted water.
  2. While pasta is cooking, coat chicken in pesto. Heat olive oil in skillet.
  3. Saute chicken in olive oil until cooked through. Remove from heat and allow to cool.
  4. Once pasta is cooked al dente, drain and rinse with cool water.
  5. Toss lettuce, pasta and chicken in large bowl.
  6. Add remaining ingredients and toss with dressing to coat evenly.

* Any kind will work, I’ve done this previously with farfalle, penne, rotini, etc. I was out of my usual small pastas, so for this demo I used angel hair spaghetti.

Makes 4 hearty-sized portions

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Leftover Ham

by on Apr.13, 2010, under Yummies

Have leftover holiday ham? Well here is a recipe round-up with a ton of fantastically yummy looking ideas on how to keep your extra ham from going to waste.

  1. Chicken Cordon Bleu Casserole – This specifies smoked ham, but I think you could substitute regular ham as well.
  2. Ham and Noodle Casserole – I would likely add a package of frozen mixed veggies to this to give it a little more color and fill. I also saw many similar recipes using various soups (Cream of Mushroom, Cream of Chicken, Condensed Cheddar Cheese, etc), so you can flavor this to your preference.
  3. Ham and Potato Cakes – CAUTION: This recipe is in metric! Fear not, here is a simple metric converter to help you through. I will be ignoring the salad a pickle garnishments when I make this.
  4. Ham Tortellini Caesar Salad – I love creative spins on Caesar salads. This one sounds especially delish.
  5. Ham and Potato Gratins – I wont be bothering with individual ramekins (cuz I don’t have any!), but I am sure this will cook up in a 13″x9″ dish just fine, just might have to adjust the temp up a bit. Gruyere cheese is also one of my favs!
  6. Ham-and-Swiss-Loaded Potatoes – These sound great! Quick and easy side dish with lots of flavor.

Of course, you could make these even without leftovers, if you just have a hankering for ham. I’ll be making one of these tonight, not sure which one yet. I’ll be sure to post an update however, and let you know how it turned out.

*Pictures used were of similar recipes.

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