Salad in a Jar
4/26/2012 | Sheryl McGlochlin
![Salad in a Jar]()
Watch the video on the above link!
Black and Blue Salad
Ingredients:
- Balsamic Vinaigrette (LOVE Newman's Own - the light tastes just as yummy to me)
- Diced Chicken (optional)
- Halved black grapes
- Blue cheese
- Pinenuts
- Red leaf lettuce
Bowtie Spinach Salad
Ingredients:
- 16 oz cooked bowtie pasta
- 15 oz fresh spinach
- 1 bag (6 oz) craisins
- 3 cans (11 oz) mandarin oranges, drained
- ½ cup parsley, chopped
- 1 bunch green onion, chopped
- ¼ cup sesame seeds, toasted
- 6 oz honey-roasted peanuts
- 2 cups cooked chicken, diced or shredded
- Dressing:
- 1 cup vegetable oil
- 2/3 cup bottled Teriyaki sauce
- 2/3 cup white wine vinegar
- 6 Tbsp sugar
- ½ tsp salt
- ½ tsp pepper
Method:
Blend ingredients and marinate cooked pasta in dressing for at least two hours.
Bowtie pasta
Ingredients:
- Chicken
- Mandarin oranges
- Green onions
- Parsley
- Spinach
- Sesame seeds
- Mini bag of honey roasted peanuts
Creamy Tomatillo Salad
Ingredients:
- Creamy Tomatillo Dressing (or Ranch dressing until you go out and buy "Our Best Bites")
- Drained black beans
- Corn
- Diced Jicama
- Tomatoes
- Shredded cheese (I like a little handful of the Fiesta Blend)
- Classic Iceberg lettuce mix
Spinach Quinoa Salad
Ingredients:
- Balsamic Vinaigrette (again, I really like Newman's Own)
- Diced red onion
- Sliced mushrooms
- Cherry tomatoes
- Quinoa
- Spinach
Pesto Pasta Salad
Ingredients:
- Prepared pesto
- Cherry tomatoes
- Cubed mozzarella
- Whole wheat penne pasta
- Basil leaves (optional - these might get wilty by day five…)
Super Hearty Veggie/Grain Salad
Ingredients:
- ½ cup cooked and cooled Wheatberries or barley
- ¼ cup diced green pepper
- ¼ cup diced red pepper
- ½ cup cooked and cooled Quinoa
- ¼ cup diced carrots
- 2 Tbsp Parsley
- ¼ cup Edamame
Yummy citrus ginger dressing (oil free!)
Ingredients:
- 2/3 cup 100% pure orange juice
- 1/3 cup 100% apple juice
- 1 Tbsp apple cider vinegar
- 1 Tbsp fresh minced ginger
- 1 Tbsp fresh lime juice
- ¼ tsp salt
- (This makes four ¼ cup servings)
About Author: Sheryl McGlochlin
John Doe
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