Ingredients:
In my latest batch, I made 3 jars full (how big are these.. roughly 500-600mL? They're pretty standard. For some I used old jam jars instead, although they're a little harder to shake out since the opening is a little smaller) of salad... so the ingredients below were split up between the 3. Adjust amounts to fit the number of jars you're hoping to fill!
Dressing:
- juice of 1/2 lemon + 1/2 lime
- roughly the same amount of olive oil as the lemon/lime juice
- a small clove garlic, minced
- pinch of salt
- black pepper
Salad Stuff:
Here's my latest creation... but be creative and try whatever sounds good to you!
- 1/2 cup uncooked quinoa, cooked (but then I ate some of it, so probably about 1/3 cup would have been enough... that is, about 1 and 1/3 c cooked quinoa)
- 1/2 jalapeno pepper, diced small
- several sundried tomatoes, sliced (I used about 3-4 per jar - enough for a thin layer)
- 1/2 a yellow bell pepper, diced
- frozen edamame beans, thawed (actually they were still frozen when I threw them in)
- frozen corn, thawed just like the edamame :)
- cilantro, chopped
- chunk of cucumber, diced
- some sliced almonds
Directions:
Mix up the dressing ingredients and distribute it between the jars first (at the bottom). Then layer the other ingredients in a way that looks pretty/makes sense. Whatever is at the bottom soaking in the dressing should be resistant to getting wilty or icky when soaked in liquid - I put the sundried tomatoes in first to marinate them and they were delicious! Since my quinoa was still pretty warm, I put it on top of one of the frozen veggies which wouldn't be badly affected by a little heating.
When you're ready to eat it, just dump it into a bowl and grab a fork!
