I found this very helpful information along with a recipe for a “fresh and springy walnut, radish and apple salad” on buzzfeed.com:
- The dressing goes in first. This guarantees that your salad ingredients don’t get soggy.
- Then go with a grain or a protein, or anything else big and chunky so your delicate ingredients do not get wet.
- Little things like nuts, raisins and cheeses come next. These ingredients need to stay dry until right before you eat it.
- The leafy greens go in last so when you turn the jar over and unload it all into a bowl, the greens will make the salad bed.
The secret to a perfect mason jar salad is all in the order of ingredients:) I went straight to my fridge and then my pantry to see what I had on hand. I simply do not like to waste food so my salad was a variation of the above listed recipe. In the jar went:
- Pickled red onions I prepared for another meal along with a little ranch yogurt dressing
- Sliced honey crisp apple (I always have apples in my kitchen)
- Chunks of the last of an English cucumber
- Walnut halves
- And last some super greens (baby spinach, baby kale and red & green chard)
Instead of unloading the contents of the jar into a bowl, I just turned it over and rolled it around a few times. This salad was so crunchy and good and the vinegar pickled onions with the yogurt dressing coated each ingredient perfectly!