Recipe courtesy of Chin Deep

Oh, how I a love layered salad! Not only is it visually beautiful, but each bite leads you to the next intensely delicious and nutritious layer of taste. It’s so incredibly simple to make and either follow the delightful recipe below or create your own. Evolvingtable.com offers useful tips for mason jar salads, such as add the dressing first so it lives at the bottom of the glass, and add in greens and softer ingredients such as avocado at the last minute before you shake. Layered salad will become a staple in your traveling nutritious arsenal, and you’ll love making and sharing them with others.

Ingredients for 4 servings

  • 4 (25 oz.) Mason jars
  • 2 cups of crumbled cornbread muffins
  • 2 Tablespoons of honey
  • 2 cups of spring greens
  • 1/3 cup of Italian dressing or balsamic vinaigrette (divided)
  • 1 large chicken breast, grilled and cut into chunks (approx. 1 and 1/2 cups)
  • 1/2 cup of yellow and orange bell pepper, chopped
  • 2 Roma tomatoes, seeded and chopped
  • 1/2 cup of red onion, chopped
  • 1/4 cup of celery, chopped
  • 1/4 cup of cucumber, seeded and chopped
  • a dash of salt and pepper
  • 2 cups of grated Monterey Jack cheese (or Daiya non-dairy cheddar shreds)
  • 8 slices of salami, chopped (substitute tuna fish or grilled tofu to accommodate dietary restrictions)
  • 1 mashed avocado + juice of 1/2 lemon + 4 oz. sour cream (mix together ’til smooth)
  • 6 pieces of bacon, fried, cooled and crumbled
  • 2 green onions + green tops, chopped

Instructions

  1. Divide the ingredients between the 4 (25 oz.) canning jars, layering in the order given, starting with the cornbread and building up from there. Don’t use all of the Italian dressing/vinaigrette in the first drizzle… You’ll notice that I list it twice, so divide it accordingly. You may have to gently tamp the ingredients down as you go to get everything into the jars. You’ll want a little head space so when it comes time to stir those delicious ingredients together, you’ll have room.
  2. Once everything is in the jars, cover tightly and refrigerate until you’re ready to eat. If you’re transporting your layered salad to a picnic destination, or on a road trip, simply push the jar down into ice in your cooler. Eat layered salad within 24 hours of making them.

 

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