For the last couple of years, Shonna has often made Mason jar salads for the week- six or seven each week. Pre-COVID, she was part of a group that would each make enough salads of one kind for everyone else in the group, then meet on Fridays and exchange them, everyone going home with seven different jar salads to eat for their lunches. She is very creative, often creating her own recipes. She enjoyed the others' creativity and variety as well.
Shonna enjoyed those salads so much, that she has continued making seven jar salads many weeks during COVID. She usually shares one with a widowed friend, and one with a new mother. She then has a salad to eat each day for lunch. I will be publishing some of her recipes on here from time to time. She has her sisters doing this, too, so some of the pictures come from her and some from them. These pictures are from Shonna. And she invented the recipe.
Caprese Salad
Fresh mozzarella balls in the bottom
Wheat berries, optional
Cherry tomatoes
2 cups mixed greens
1/2 cup arugula,
3 large basil leaves, chopped on top.
When you serve, sprinkle on sunflower seeds and croutons
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| Sometimes she adds wheat berries. |
1 comment:
This is so impressive! So I assume these salads stay fresh in the jar until you add the dressing? What dressing does she use for the Caprece salad? I love that she shares them with others! Wonderful girls you have, Kay!
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