While mason jar salads are common and have been circulating Pinterest, today I thought I’d share with you my favorite salad. When in college I ate salad every day for 4 years. Needless to say, after graduating college I was over salad. It took quite a bit of force feeding to get me to go near the green leafy stuff due to boredom. This salad got me out of that rut and brought creativity back to the way I saw salads. Add this recipe to your list for fast and heat-free cooking, perfect for long summer days, picnics, and post-workout dinners.
- Dried cranberries
- Candied walnuts
- Organic bartlett pear
- Blushwine vinaigrette
- Organic romaine lettuce
- Farm fresh goat cheese (I use local goat cheese from North Valley Farms)
Wash lettuce and spin dry. Chop lettuce into bite size pieces. Clean pear and dice. Chop walnuts into smaller pieces. I typically chop mine into quarters. Layer into mason jar. At the bottom place candied pecans, then add dressing, followed by dried cranberries, chopped lettuce. In your final layer add crumbles of your farm fresh goat cheese. When ready to eat, give the jar a good shake. Enjoy!!
See how I take this recipe and round it out for a delicious lunch picnic tomorrow!