≡ Menu

Green Garden Salad

on April 5, 2018
Save Print
Green Garden Salad
Author: 
Prep time: 
Total time: 
Serves: 1 serving
 
The key to a great mason jar salad? Putting it together correctly! The dressing should always go in first to prevent the salad from getting soggy. Add any grains or proteins next to protect more delicate ingredients (like the lettuce) from getting wet. Add any nuts, cheeses, raisins etc. next, followed by the lettuce you’re using! You can turn it upside down into a large bowl to serve.

Photo Credit: Pinterest.com

Ingredients
  • Bunch of iceberg or romaine lettuce
  • Bunch of leaf lettuce
  • ⅛ cup pumpkin seeds
  • 2-3 radishes, sliced
  • Handful grape tomatoes, cut in half
  • Cucumber, cut in quarters
  • White mushrooms, cut in half
  • Red or yellow pepper, chopped
  • Balsamic vinegar
  • Red wine vinegar
  • Extra virgin olive oil
  • Garlic poweder
  • Basil flakes
  • Salt and pepper
Instructions
  1. To make the dressing, use a 2 to 1 ratio for olive oil and vinegar. Add pinches of garlic powder, basil flakes and salt and pepper to make a homemade vinaigrette dressing.
  2. Put your desired amount of dressing at the bottom, followed by the nuts and other vegetables. Add your lettuces on top.

 

Chopped Black Bean and Corn Salad

on April 5, 2018
Save Print
Chopped Black Bean and Corn Salad
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
 
The key to a great mason jar salad? Putting it together correctly! The dressing should always go in first to prevent the salad from getting soggy. Add any grains or proteins next to protect more delicate ingredients (like the lettuce) from getting wet. Add any nuts, cheeses, raisins etc. next, followed by the lettuce you’re using! You can turn it upside down into a large bowl to serve.

Photo Credit: Pinterest.com

Ingredients
  • 5 wide mouth quart size mason jars
  • 1 ¼ cup salsa (try our apple salsa from the farm market!)
  • 6 oz. container plain greek yogurt
  • 1 qt. cherry tomatoes, halved
  • 1 red onion, chopped
  • 2 cans black beans, drained and rinsed
  • 12 oz. package frozen corn, thawed
  • 2 avocados, peeled and chopped
  • 5 oz. shredded pepper jack cheese
  • 4-5 cups chopped romaine lettuce
  • ¼ cup or more chopped cilantro
Instructions
  1. In each of the mason jars pour ¼ cup of salsa.
  2. Then divide the greek yogurt evenly among the jars. This will equal about 1 ½ tbsp of greek yogurt per jar.
  3. Next divide and layer the rest of the ingredients evenly between the 5 mason jars starting with tomatoes then following with onions, black beans, corn, avocado, cheese, and ending with romaine and cilantro.
  4. These can be made and stored up to five days ahead of time.

 

Romaine Salad with Quinoa

on April 5, 2018
Save Print
Romaine Salad with Quinoa
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
The key to a great mason jar salad? Putting it together correctly! The dressing should always go in first to prevent the salad from getting soggy. Add any grains or proteins next to protect more delicate ingredients (like the lettuce) from getting wet. Add any nuts, cheeses, raisins etc. next, followed by the lettuce you’re using! You can turn it upside down into a large bowl to serve.

Photo Credit: Cookie and Kate

Ingredients
  • ⅔ cup cooked quinoa, rinsed
  • 1 ⅓ cups water
  • ½ cup raw sunflower seeds
  • 1 small head of romaine
  • 1 cup shredded carrots
  • 1 cup chopped cabbage
  • ½ cup chopped radishes
  • ½ cup dried cranberries
  • Olive oil
  • 3 tbsp lime juice (about 2 medium limes)
  • 2 tbsp rice vinegar
  • ¼ cup lightly packed fresh cilantro
  • 2 tsp honey or maple syrup
  • 2 medium cloves garlic, roughly chopped
  • ½ tsp fine-grain sea salt
  • ¼ tsp chili powder
Instructions
  1. Toast the sunflower seeds by combining sunflower seeds and olive oil in a medium skillet. Cook over medium heat, stirring frequently until the seeds are fragrant and starting to turn lightly golden on the edges (careful not to burn them). Remove from heat and set aside to cool.
  2. In a large serving bowl, combine the prepared romaine, carrots, cabbage, radishes and cranberries. Once the quinoa and sunflower seeds have cooled, add them to the bowl as well.
  3. To prepare the dressing, combine ⅓ cup olive oil, lime juice, rice vinegar, cilantro, honey, garlic cloves, salt and chili powder in a food processor. Blend well, scraping sides as necessary.
  4. If it’s overwhelmingly tart, add a bit more honey. If you’d like a little more kick, add another ¼ teaspoon chili powder.

 

519 Ridge Road
Monmouth Junction, NJ 08852
732.329.8656
© 2009- by VonThun Farms / All Rights Reserved Worldwide
Member of The MAiZE / Web Developer: StudioSR, LLC