Mason jar salads are 2015’s latest on-the-go trend for a healthy and quick lunch. Salads packaged in Mason jars are portable, easy to make, can be prepped in advance and offer a wide variety of recipes.
Luke Saunders, founder of Farmer’s Fridge, a new healthy vending kiosk concept, offered me his Mediterranean Mason Jar Salad recipe. It looks amazing and will stay fresh and crisp in the office fridge when I bring it for lunch.
FARMER’S FRIDGE MEDITERRANEAN SALAD RECIPE
- Red Wine Vinegar – ½ cup
- Water – 3 ounces
- Olive Oil – 6 ounces
- Honey – 2 tsp.
- Dijon Mustard – 1 tsp.
- Salt – ½ tsp.
- Black Pepper – ¼ tsp.
- Oregano – 1 tsp.
- Basil – ½ tsp.
- Artichokes (canned) – 4 quarters
- Grape Tomatoes (sliced in half) – 2 each
- English Cucumbers (quartered and thinly sliced) – ¼ cup
- Cannellini Beans (canned) – ¼ cup
- Parmesan Cheese (grated) – 1 Tbsp.
- Kalamata Olives (sliced) – 2 Tbsp.
- Mixed Greens – 1.5 cups
- Pine Nuts (roasted) – 1 Tbsp.
Start by layering the quartered artichokes followed by grape tomatoes, English cucumbers, cannellini beans parmesan, Kalamata olives, mixed greens and pine nuts. To make the dressing, whisk together the red wine vinegar, water, honey, Dijon mustard, salt, black pepper, oregano and basil in a medium size bowl. While you are still whisking slowly pour in the olive oil. Dressing can be stored in a 2 ounce portion cup on top of the salad.