Lunchtime at work
It’s very unappetising when you look forward to your homemade salad lunch, you pop open your plastic container and the early morning packed crunchy green leaves are now limp and sodden with dressing, as is everything else. You snap the lid closed, shove it back in your bag, and head off for a fresh salad from the trendy café down the road!
Here’s the solution
Build your salad in a mason jar with a tight lid! Everything remains fresh and crispy, and the vegetables which can soak up the dressing are closest to it, while the ingredients which should remain dry do so by virtue of the order of stacking in the jar! Then all you need do is decant your salad in a bowl, and there you are! A perfectly presented salad with the leaves at the bottom getting a trickle of dressing from the ingredients now at the top! And you don’t have to carry the dressing in a separate container with the fear that it will pop open at the slightest nudge by an elbow of someone in a hurry pushing past you!
Let’s make it easier
Pick up enough jars for each day of the week you need to take a healthy meal with you, fill them up with your favourite ingredients, seal, refrigerate and pick one out from the fridge on your way out of the door! Because of their structure these salads will last for at least a week in the fridge, remaining crispy and fresh for the time you need to eat them. Even if the jar tips over in your summer tote bag, the ingredients will still remain fresh because the dressing will be absorbed by the lower level ingredients, leaving the fresh crisp leaves just like that: fresh and crispy!
The combination of ingredients is only limited by your imagination!
As long as you stick to the basic rules:
- Dressing always first at the bottom.
- Followed by hearty veg which will absorb some dressing and have a great taste.
- Now add in the less hardy/softer/higher water content/more delicate vegetables.
- Followed by a layer of grains/pasta.
- Followed by a layer of protein.
- Followed by crispy greens.
- Followed by nuts, seeds, sprouts.
How easy is that!
- 3 tablespoons Crede extra virgin olive oil
- 1 tablespoon Food by Andrew Draper red wine and chilli vinegar
- ½ a teaspoon Mac’s honey
- ½ a teaspoon Food by Andrew Draper Classic Dijon mustard
- Good shake of Vogel Trocomare salt
- A grind of Good Life Organics black pepper
- A handful of cherry tomatoes
- ½ cup cucumber chunks
- 1/3 cup celery chopped
- ¼ cup thinly sliced red onion
- 1/3 cup chopped celery
- ½ green pepper cut into chunks
- ½ cup of grated carrot
- ½ a fillet of Norwegian salmon
- 1 cup mixed salad leaves, torn into small pieces
- ½ cup of coriander leaves
- A handful of dill
- A few leaves of mint
- 1 tablespoon of sunflower seeds
- Mix 3 tablespoons of Crede olive oil with 1 tablespoon of Andrew Draper red wine vinegar with chilli in mixing bowl
- Add 1 teaspoon of Food with Andrew Draper classic Dijon mustard and ½ teaspoon of Macs honey. Mix to form a smooth emulsion.
- Pour into the jar.
- Drop a handful of cherry tomatoes on the dressing, followed by the chunks of cucumber, chopped celery, chunks of green pepper, slices of red onion, grated carrot
- Flake the salmon into fine pieces and place on top
- Finely chop a cup of mixed salad leaves and place on top
- Top with chopped coriander, chopped dill and some sliced mint leaves
- Sprinkle sunflower seeds on top
- Screw the lid on and refrigerate until ready to use.
Any tight lidded jar will work well, size to your liking.