Roni Proter from Dinner Reinvented shares one of the most colorful and vibrant salad recipes you can imagine, and stores it all in a mason jar. Mason jar meals have been popular for a number of years, and this recipe highlights exactly why they are an on-going favorite. Hint: When you store this salad in a mason jar it stays fresh and crisp, and you don’t have to worry about adding dressing or your salad getting soggy.
Watch Roni demonstrate this recipe in her latest episode of Dinner Reinvented, here.
- 1 medium to large mason jar with a screw-on lid
- 1/4 cup vinaigrette of your choice
- 1/4 cup sliced cherry tomatoes
- 1/4 cup diced yellow bell pepper
- 1/4 sliced carrots
- 1/4 sliced cucumbers (suggested: Persian)
- 1/4 cup blueberries
- 1/4 cup shredded red cabbage
- 1/2 cup baby spinach
- 1/4 cup pumpkin seeds or salted sunflower seeds
- Feta cheese for garnish (optional)
- 1 Place your vinaigrette in the bottom of the mason jar.
- 2 Next, place your tomatoes.
- 3 By filling the bottom with the dressing and then a veggie like tomatoes (which can mush quicker) it keeps the whole salad fresher longer.
- 4 Pile in the rest of the veggies in this order, yellow bell pepper, carrots, blueberries, red cabbage, and finally pack the spinach.
- 5 Give it a gentle push to keep all the veggies packed in (another reason this salad won’t spoils it is packed tightly) then sprinkle the pumpkin seeds and cheese, if you’re using them.
- 6 Place in the refrigerator and store for up to a week.