I feel in love with mason jars last summer, when a friend invited us over for a beautiful backyard barbeque and used them to serve guests wine. I thought they were romantic and classic all rolled up into one! I immediate came home, packed away my standard “everyday” glasses and bought a set of mason jars to use instead. Now we drink just about everything out of them; water, juice, lemonade, etc. Everything just seems to taste better when drunk out of a mason jar.
My newest mason jar obsession is creating mason jar salads! I mean, seriously, how delicious and adorable does this salad look!? I just love it! I just started making them recently, but think they would be fun to serve in this way for a picnic, at a barbeque, and to store and eat throughout the week at home. I may even make them for my sister-in-law’s upcoming bridal shower!
Mason jar salads are SUPER simple to create and can be used with any salad recipe! The key to making a delicious salad is putting the salad dressing at the very bottom of the jar. Then, layer your other ingredients in the jar with the lettuce being closest to the rim. Be sure that whatever you put on top of the dressing is the least absorbent ingredient in your recipe. This will ensure that your salad stays fresh and doesn’t get soggy.
If you are going to serve the salad immediately you may not need to cover your jar. If you are going to serve the salad within a few hours and are looking to have it complement your table setting, consider using fabric or napkins to cover the rim and then tie it on with raffia or ribbon. If you want you salads to stay fresh overnight, use the mason jar cover and screw it on tightly!
Here is the recipe for the mason jar salad featured above.
Arugula with roasted beets and goat cheese
- 1 bag arugula
- 1 cup dried cranberries
- 1/2 cup candied walnuts
- 1/2 cup crumbled goat cheese
- 3 roasted beets chopped*
- 2 chopped Fuji apples
- 1 avocado chopped
- Girard’s Light Champagne Dressing (my favorite!)
- Pour a small amount of dressing into the jar.
- Layer the ingredients in the jar. Begin with dried cranberries and end with arugula.
- Cover the top with fabric or a napkin and secure with ribbon or raffia. To store overnight, over with the top to the mason jar.
- Shake to serve.
*Roasting beets is simple! Wash your beets and trim off the stems. Wrap them in aluminum foil and roast in the oven at 400 degrees for about 30 minutes. After they are cooked, use your hands or a butter knife to peel off the skin.