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Chopped Black Bean and Corn Salad

on April 5, 2018
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.[br][br][cap id=”attachment_9483″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/choppedblackbeancorn-300×238.jpg” width=”300″ height=”238″ class=” size-medium” title=”choppedblackbeancorn”][/url]Photo Credit: Pinterest.com[/cap]
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
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. [br][br][cap id=”attachment_9487″ align=”alignleft” width=”218″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/mega-crunchy-romaine-salad-218×300.jpg” width=”218″ height=”300″ class=” size-medium” title=”mega-crunchy-romaine-salad”][/url]Photo Credit: Cookie and Kate[/cap]
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 1/3 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.

 

Spinach and Strawberry Salad

on April 5, 2018
Spinach and Strawberry Salad
Author: Cindy
Prep time:
Total time:
Serves: 6 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. [br][br][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/3435147507_a7cb14cdbc_b-300×225.jpg” width=”300″ height=”225″ class=”alignleft size-medium” title=”3435147507_a7cb14cdbc_b”][/url]
Ingredients
  • 7-10 cups fresh baby spinach
  • 5 cups sliced fresh strawberries
  • 1⁄4 cup toasted sliced almonds
  • 1⁄2 cup crumbled feta cheese
  • 1⁄2 cup vegetable oil
  • 1⁄4 cup balsamic vinegar
  • 1⁄4 cup white sugar
  • 1 pinch paprika
  • 1 -2 tbsp poppy seed
Instructions
  1. In a small bowl whisk together all dressing ingredients:vegetable oil, balsamic vinegar, white sugar, paprika and poppy seed. Start with 1/4 cup sugar and adding in more to taste.
  2. In a large bowl toss the spinach with the strawberries and toasted almonds.
  3. Pour dressing over spinach.
  4. Sprinkle the feta over the top of salad.

 

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