My first attempt at Salad in a Mason Jar was so successful, that I decided to make a different version for lunch last week. I didn’t get around to taking a picture until Thursday, but as you can see the lettuce is still fresh and crunchy.
I impressed myself with the dressing I made for this Southwest Salad. It is just the right balance of spice and lime.
1/2 cup salsa
2 TBSP olive oil
Juice of 1 lime
Blend all ingredients in a blender or food processor until liquid.
In each mason jar, layer these ingredients in the order listed.
2 TBSP dressing
1/2 cup grape tomatoes
3/4 cup black beans (1/2 of a can, rinsed and drained)
1/4 cup canned corn (drained and patted dry with a paper towel)
3 cups mixed greens
To serve, just shake up the jar to mix the ingredients. You can make these on Sunday and they will last all week. Yum!