Salad in a Jar

First, all credit goes to her: fat girl trapped in a skinny body

Second, take a look:

 

Third, here's what I have to say:

Oh my. Pinterest has really opened up my world and become a dangerous obsession for me. I have purposely tied myself to a chair just to keep off it. If you haven't tried it out, you really, really should. Fair warning. You'll find all sorts of people you know, and you'll make lots of new friends too. There's nothing more bonding between women than fashion, room design, cooking, shopping, all-things-baby, romantic hair styles and hot - hot shoes. (and practical ones too.)

Thanks to Pinterest, I found this amazing little secret, la salade dans un récipient de verre. It was quite simple too, since I had almost everything I needed to create this little number. I was able to try it out today, and the results were amazing. I filled 4 jars, one for each day of lunch this week. (And I completely forgot that I have lunch dates twice this week! Oops!)

yum. yum. yum.

Here's what I did:

Mixed up a yummy vinaigrette. I made it heavy on the vinegar side (instead of oil), and I've found that if you use a decent, aged balsamic, the need for oil is practically unnecessary. I mixed up a large amount of this vinaigrette since I was going to make 4 individual salads.

I distributed the v into each jar.



Then added my ingredients.It really doesn't matter which ingredient goes first, second, third, etc.

 

The key is to keep the dressing and the lettuce leaves separated. You can make a few jars, and they will keep in the fridge for about a week if the greens stay separate from the dressing.

My choice of ingredients this go around: (fresh and organic ingredients)

My home-made vinaigrette
Mushrooms
Onion
Grape tomatoes
Gorgonzola cheese
Walnuts
Pear slices
Dried cherries
Garbanzo beans
Spinach
Sliced hard boiled egg











These jars are a work of art! Aren't they gorgeous?



The real test came when I decided to devour my salad.

I shook and shook and shook this thang. My first thought was that I had skimped on the dressing. With diligent shaking persistence, it worked. I shook away and watched the dressing skurry about the jar nicely, coating everything in sight, lightly so.



And the taste? The salad was completely flavoricious. Yumalicious. Delicious.

The look? Well, I'll be the first to admit, I wont be winning any awards with this one. But that's ok. I have only tastebuds to please.




Try it out. Let me know if how it worked for you! Please, do try it. It's ever so simple, especially if you are on the go. What a healthy way to eat when time is short!

Here's what's left for the rest of the week:

UPDATE:

The dressing. A few requests.... but you guys.... I don't measure! So here goes:


Balsamic Vinaigrette Recipe

Balsamic Vinegar
Minced garlic (I used 3 cloves, and put them thru a garlic press)
1/2 very small onion, chopped fine
2T whole grain Dijon mustard
2T honey
Olive oil.... added very very VERY slowly, so that the dressing will emulsify. If you add the oil a little at a time while you are whisking, the olive oil and vinegar will blend together pretty well, not separate.

Sorry, I did not measure!