Mason jars are clearly having a moment.
Mason jars are clearly having a moment.
Recently trendy restaurants have been using the rustic-looking jars to serve everything from cocktails to dessert.
And it appears practically anything packaged in a Mason jar is popular on Pinterest.
A time-tested workhorse in the kitchen, these jars safely store pickles, jams, jellies, spaghetti sauce — even moonshine.
So why not use the jars to mix up a healthy green salad?
Our Mediterranean Mason Jar Salad is a layered affair featuring chopped chicken, chickpeas, cucumber, tomato, artichokes and red onions, coated with a vinegar and oil dressing and topped with feta crumbles.
The resulting layered salad is the perfect make-ahead meal, but, hey, no one wants a soggy salad. Relax: By pouring the dressing into the bottom of the jar, the romaine stays crisp.
Use a 16-ounce wide-mouth mason jar to compose each salad, then refrigerate. When you’re ready to eat, simply dump the ingredients on your plate to create a gently tossed salad.
Mason jar salads are easy to tote to school or work for lunch. Just don’t forget to pack a fork.
Preparation tips: Use this jarred salad recipe as a blueprint (dressing down below and leaves up top). Feel free to vary the combination of vegetables, consider adding grains, such as quinoa or couscous, pasta, even nuts.
MEDITERRANEAN MASON JAR SALAD
Makes 4 servings
1/3 cup red wine vinegar
3 tablespoons extra virgin olive oil
1 garlic clove, minced
1 teaspoon dried oregano leaves
Salt and pepper to taste
1 cup diced cucumber, unpeeled
1 cup canned garbanzo beans, rinsed and drained
1/2 cup chopped red onion
6 cups chopped romaine lettuce
2 cups cooked chicken, diced
1 tomato, seeded and diced, or a couple of handfuls of cherry tomatoes, halved
4 canned artichoke hearts, drained and cut into quarters
1/2 cup feta cheese
In a small bowl, whisk together red wine vinegar, olive oil, garlic, oregano, salt and pepper. Divide dressing evenly among 4 (16-ounce) wide-mouth canning jars.
Layer cucumber, beans, red onion, lettuce, chicken, tomato, artichoke hearts and feta evenly in each jar in the order listed. Cover with the lids and refrigerate until serving time.
To serve, turn the salad out onto a serving plate.
Per serving: 425 calories (36 percent from fat), 17 grams total fat (5 grams saturated), 76 milligrams cholesterol, 31 grams carbohydrates, 37 grams protein, 251 milligrams sodium, 10 grams dietary fiber.
Recipe developed for The Kansas City Star by professional home economists Kathryn Moore and Roxanne Wyss.
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©2014 The Kansas City Star (Kansas City, Mo.)
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