Salad … in a jar. It may sound unconventional, but it’s the perfect way to keep a salad fresh and crisp on the go. This jar salad recipe combines a unique blend of flavors from the peppery spice of the arugula to the savory taste of bacon. Just top it off with sweet blueberries, the toasted crunch of almond and tangy balsamic vinaigrette and you’ll love it as much as we do.
What you need
¦ 2 wide mouth quartsized mason jars
¦ 3 tablespoons Balsamic vinaigrette
¦ 1 cup diced yellow bell pepper
¦ 1 cup blueberries, washed and dried
¦ 1/4 cup cooked and crumbled bacon
¦ 1/4 cup chopped toasted almonds
¦ Arugula
What you do:
- Spread 1 ½ tablespoons of dressing on the bottom of each jar.
- Scatter the bell pepper and blueberries into the jars, dividing equally between the two.
- Add both bacon and toasted almonds to the jars.
- Pack the remainder of jars with arugula and cover with a lid.
Tips to keep your salad fresher longer:
- Always, always, always put your dressing on the bottom to keep it from mixing with your greens and making them soggy.
- Make sure your mason jars are completely dry before adding anything because the moisture will make your salad wilt much more quickly.
- If you want the salad to last a few days, try to avoid adding foods with pungent odors (such as blue cheese, eggs or raw onion) as they will overpower the other flavors.
- Pack down ingredients to avoid extra space in which condensation from wetter ingredients can build up.