Layered Jar Salads

Serves: 1 – 4 depending on the size of the jar!

PREP: 6-8 minutes

COOK: none

We think layered jar salads are a great way to plan ahead for the week, whether you’re going to take them to the office, on a picnic, to school or just want to have a quick tasty lunch ready and waiting in the fridge. Here are some ideas to get you started – quantities are just as a guide:

Make it today with Fresh & Naked Unwashed Wild Rocket!

Make it today with Fresh & Naked Unwashed Lambs Lettuce!

Serves: 1 – 4 depending on the size of the jar!

PREP: 6-8 minutes

COOK: none

Ingredients:

Salad No 1

1½ tablespoons ranch or blue cheese dressing
1 tablespoon plain yoghurt (optional – to thin down the dressing if required)
400g can of mixed bean salad (in water, not dressing), drained and rinsed
1 celery heart, sliced
Small bunch seedless grapes
100g blue cheese
1 bag fresh&naked Lambs Lettuce, washed and drained

Salad No 2

dressing:
Juice of 1 lemon
Cold-press rapeseed oil
White wine vinegar
2 teaspoons Harissa paste
110g couscous, cooked as per pack instructions (or use ready-to-eat)
Small can sweetcorn, drained
2 carrots, peeled and grated
60g sunflower seeds
Handful of peppadew peppers, drained
Small bunch fresh coriander, finely chopped
1 bag radishes, washed & sliced
1 bag fresh&naked Wild Rocket – washed

Salad No 3

Mustard vinaigrette
6 baby potatoes, cooked in their skins, cooled and cut into 2cm cubes
100g green peas (frozen or tinned if fresh not available)
1 bag radishes – washed & sliced
3 spring onions, sliced
Small cherry or plum tomatoes
2 grilled skinless chicken breasts, cut into chunks
Half a cucumber, sliced
1 bag fresh&naked BIG Mix Little Leaves – washed, drained & roughly chopped

Method:

Use a wide-mouthed jar with either a screw-top or a kilner-type clip-down lid. The wider the opening the easier it is to get all your salad out!
Start with the dressing at the bottom, and then pack with the firmer and wetter items before adding the lighter ingredients and finally the salad leaves at the top. This way the leaves don’t come into contact with moisture and will stay fresh until you’re ready to serve.
Seal up the jar and keep it in the fridge until you need it.
One good tip to remember – use low-fat salad dressings as they are less prone to separating than full-fat dressings. And make sure that any jar salads containing meat or fish are eaten within 3-4 days. Cured meats such as ham or chorizo will last a bit longer.