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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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September 2, 2014

Mason Jar Salads!

Almost anything looks good in a Mason jar and I just LOVE this new book I had the chance to review, Mason Jar Salads and more by Julia Mirabella.  It has 50 layered lunches to grab and go and full of beautiful color photos to give your lunch time a layered update.  Great ideas and here are a couple of my favorites...





Corn and Blueberry Salad

Who knew that corn and blueberries would be so good together? Try this salad and see for yourself! This sweet and tangy combination takes only a little time to put together, and it’s easy to eat on the go. Bring it to work for lunch or to a friend’s picnic as a side dish. If you want to turn it into a green salad, use a quart-size Mason jar and add 2 cups of mixed greens or spinach on top.

Makes 1 serving

2 ears of corn, for about
3⁄4 cup kernels

1 1⁄2 tablespoons Lime Vinaigrette (below)
1 to 2 tablespoons finely chopped red onion

1⁄2 cup cucumber slices (half- or quarter-moons)

1 1⁄2 tablespoons chopped fresh cilantro

1⁄2 cup blueberries

1 pint-size Mason jar

Remove the husks and silks from the corn. Pour enough water into a pot to cover the corn and bring to a boil over high heat. Add the corn and boil for 5 minutes. Remove the corn from the water and let cool for a few minutes, then slice off the kernels.

Layer the salad ingredients in the Mason jar, starting with the vinaigrette, then the onion and the cucumber. Finish with layers of corn kernels, cilantro, and blueberries. Seal and refrigerate until ready to use.


Lime Vinaigrette

2 tablespoons lime juice

1 tablespoon chopped fresh cilantro
pinch of salt

freshly ground black pepper, to taste
dash of hot sauce (optional)

3 tablespoons olive oil

Whisk together the lime juice, cilantro, salt, pepper, and hot sauce (if using). Slowly add the olive oil, whisking, until the dressing thickens.






Watermelon and Feta Salad

Nothing screams summer like watermelon. When it’s especially hot out, some cool, sweet watermelon will help you get through the afternoon. This salad adds a savory note with cherry tomatoes and feta, perfectly complementing the flavor of the watermelon without diminishing the cooling effect.

Makes 1 serving

2 to 3 tablespoons Sherry Vinaigrette
1 cup halved cherry tomatoes

1⁄3 cup roughly chopped fresh parsley

2 cups cubed seedless watermelon
2 ounces crumbled feta cheese
1 pint-size Mason jar

Layer the salad ingredients in the Mason jar, starting with the vinaigrette dressing and continuing with the tomatoes, parsley, watermelon, and feta cheese, in that order. Seal the jar and refrigerate until ready to use.

Sherry Vinaigrette
2 1⁄2 tablespoons sherry vinegar
pinch of salt

freshly ground black pepper, to taste
3 tablespoons olive oil


Whisk together the vinegar, salt, and pepper. Slowly add the olive oil, whisking, until the dressing thickens.



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