Here is another delicious, nutritious jar salad recipe from Shonna- the queen of jar salads. She has made quite a name for herself in her neighborhood and community with her jar salads.
BL: 3/4 cup cooked quinoa total. Divide between 6 or 7 jars. After it's cooked, spread out on a cookie sheet to dry a bit, then cool it before putting it in jars. It will be about 1/3 cup in each jar. The rest of the recipe amounts will be for each jar.
2L: 1/4 cup quartered strawberries
3L: 1/4 cup blueberries
4L: a couple of chunks of goat cheese crumbles or Feta crumbles
5L: 1/2 avocado, diced (I prefer to add this on the day I eat it.)
6L: 2 cups mixed greens, arugula or baby spinach
Toppings: 1/4 cup toasted sliced almonds (or chopped roasted almonds)
Balsamic Raspberry Vinaigrette
6 T. balsamic vinegar
3 T. extra virgin olive oil
2 minced garlic cloves
2 tsps. dijon mustard
2 T. raspberry jam
Salt and pepper, to taste
Add all the ingredients to a blender except the olive oil. Blend briefly, then while it is mixing pour in the olive oil slowly, allowing it to emulsify.
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