Let me start off by saying, I love to be busy. One thing I worried about most when I found out we were moving to a new city was being bored or lonely. Since starting my new job, neither of those things have happened. Not even close! Each day I go to work excited to be with the people who are there and leave busy with ideas and plans for the next day.
Like with any new job I am adjusting to a new breakfast and lunch routine. Although I get to work hours earlier than I used to I try to force myself to eat something healthy for breakfast - usually toast (duh), Greek yogurt, or oatmeal. For lunch I used to take leftovers, but with Sam working nights I'll admit my dinner menu has gone by the way-side. Knowing I would just eat junk all-day if I didn't plan ahead, I started making jar salads again.
Each Sunday night, I make up three or so jars of salads to get my week started off right. This little habit has become such a blessing. Not only is each jar a ready-to-go meal, it's much healthier than the snacks I have in my desk :)
I typically don't love pears, but they give this dish a great kick. Plus, the Dijon vinaigrette will be a recipe you keep around house. We just about always have some in the fridge!
I typically don't love pears, but they give this dish a great kick. Plus, the Dijon vinaigrette will be a recipe you keep around house. We just about always have some in the fridge!
If you have never made a salad in a jar, you will want to give the assembly some thought:
- Start with your dressing on the bottom of the jar
- Add hearty ingredients like raw veggies, nuts, or dried fruits
- Pile on softer ingredients like fresh fruit and cheeses
- Then pack in your greens
This method should help keep your greens fresh and tasty for several days. I have kept my jars for up to five days, but have found this particular salad is best within three.
For the dressing:
1/4 cup balsamic vinegar
2 Tbsp mild agave nectar
1/4 cup balsamic vinegar
2 Tbsp mild agave nectar
1 Tbsp Dijon mustard
1/4 cup olive oil
1/4 tsp kosher salt
1/4 tsp fresh black pepper
For the salad:
4 cups 50/50 mix
1/4 cup olive oil
1/4 tsp kosher salt
1/4 tsp fresh black pepper
For the salad:
4 cups 50/50 mix
1 ripe pear, thinly sliced
2-3 oz ripe brie cheese, sliced
Roasted, unsalted cashews
Dried cranberries
2-3 oz ripe brie cheese, sliced
Roasted, unsalted cashews
Dried cranberries
To make the dressing, add all ingredients in a small jar. Shake vigorously until emulsified.
To assemble your salad, pour 2-3 tbs of dressing into the bottom of your jars. Add the cashews, cranberries, pears, and brie followed by your greens packed in tightly.