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
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.
Put your desired amount of dressing at the bottom, followed by the nuts and other vegetables. Add your lettuces on top.
Recipe by Von Thun Farms at https://vonthunfarms.com/green-garden-salad/