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.
Dressing:
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!
You seriously need to think about having a cook book printed with all your wonderful ideas, Erin! As you come up with these ideas, start compiling………………….