Salad in a Jar
Article Published on Dec 18, 2015
Salad in a jar: saves you the cost of eating out and insures that you get the quality ingredients you desire all while keeping it fresh.
In this hilarious, informative, and entertaining vegan recipe video, celebrity chef and Cooking Channel TV host Jason Wrobel shows you how to make a salad in a jar, which is all the rage right now on all the social networks. This makes it easy to take your salad with you anywhere, store it longer, and keep those veggies fresh. So, let’s head to your kitchen and get started.
Salad in a Jar
- 3 tablespoons extra virgin olive oil
- 2 teaspoons apple cider vinegar
- 1 tablespoon balsamic vinegar
- 2 capfuls Liquid Light
- Pinch sea salt
- Sprinkle ground pepper
- ½ lime, juiced
- *Optional herbs
- Black beans
- Red pepper, diced
- Cucumber, diced
- Cherry tomatoes
- Shredded carrots
- Vegan cheese
- Dino Kale
Begin with your salad dressing. Use a blender bottle if you have one. That makes blending all those ingredients a snap…or a shake. Add all dressing ingredients into your blender bottle or mixing bowl. Shake that up, and it’s good to go.
Now the salad gets your attention. Start with a jar, of course, for your salad in a jar. Pour in a tiny amount of your dressing. Layer in your denser ingredients first, the ones that can hold up to soaking in the dressing for a while. J-Wro lays down black beans, then cooked quinoa, and then an array of his favorite, fresh organic vegetables, like red bell pepper, heirloom zebra cucumber, cherry tomatoes, shredded carrots, non-dairy cheese, and finally dino kale. That’s right, there’s no need to use iceberg lettuce when you make your salad. There are a million veggies out there, calling your name. Use them!
Now bask in the beautiful deliciousness of your creation. Isn’t it pretty? Take pictures and share them, or set the jar in the fridge for later or just dig in. You may need a plate to really get at all the goodness, unless you have a really long fork handy. Enjoy!
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