Today is a special 21st of the month because it’s Bill’s birthday! Let’s take a moment to say Happy Birthday to my partner in crime!
Okay, now the real reason for this post. The 21st also happens to be my Recipe ReDux day. This month’s challenge was to create a recipe with 7 ingredients or less. Considering I eat a very simple, yet delicious, salad almost every day for lunch, I knew exactly what to post. It seems that my readers are yearning for simple, healthy and quick recipes, and this Mason Jar salad fits the “bill” (pun intended). Why is the salad in a Mason Jar? Layering the ingredients allows you to make this salad way ahead of time without ending up with a soggy mess. By putting the dressing and the more sturdy ingredients at the bottom of the Mason Jar and the lettuce at the top, this salad will stay overnight in the fridge and still be good for lunch the next day. The combination of ingredients I used are salty (feta cheese), sweet (apples), and crunchy (cucumbers). But, feel free to use whatever ingredients you like best. Just make sure the hardest ingredients are at the bottom of the Mason Jar.
Makes 1 salad
(There are no measurements for the veggies–use as much as any vegetable as you like, but go easy on the cheese)
Red Cabbage, Chopped
Red Leaf Lettuce or Spinach
Balsamic Vinaigrette (whisk together 1 tablespoon of olive oil and 1 teaspoon balsamic vinegar)
1) Layer the salad ingredients in the Mason Jar in this order: dressing, chickpeas, cucumbers, apple, red cabbage, lettuce, feta cheese.
2) When ready to eat, shake up the jar to spread the dressing evenly. Put the salad on a plate and enjoy!