Mason Jar Salads

So I Love Foodies is getting a little excited about pesto, so for the next three weeks we’ll be doing a little pesto celebration with Pesto Princess. We’ll be featuring some recipes that you can use and, to get you a little more excited about this, we’ll be holding a giveaway competition next week so you can stand a chance of winning one of three Pesto Princess hampers. But before we get on to that, let’s have a look at some Pesto Princess recipes, starting off with Mason Jar Salads. These are basically salads in a jar, and here are a few things to look out for: The dressing must always go first, chunky items, grains, or proteins go in next, then you add other extras that shouldn’t be wet (like croutons, cheese, nuts, etcetera), and lastly you add in the green.

Pasta Salad

  1. Make a dressing with one tablespoon pesto and one tablespoon olive oil. Pour into bottom of jar.
  2. Add in halved ripe baby tomatoes.
  3. Add a layer of cooked and cooled pasta and season with salt and pepper.
  4. Halve bocconcini and place on top.
  5. Fill jar with baby spinach.
  6. Close lid, refrigerate, and voila, perfect salad!

Cobb Salad

  1. Mix together a tablespoon of each of the following: Chermoula paste, olive oil, mayonnaise, and crème fraiche. This makes up the dressing. Pour into the bottom of the mason jar.
  2. Add zucchini noodles, homemade or bought.
  3. Add pieces of roast chicken.
  4. Add some cooked and cooled sweet corn.
  5. Add mixed salad leaves.
  6. Voila!

Caesar Salad

  1. To make the Caesar dressing, mix these ingredients in a blender:
    • 110ml Greek yoghurt
    • 1 tablespoon red wine vinegar
    • 6 anchovies
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon Dijon mustard
    • 2 tablespoon basil pesto
    • 1 tablespoon fresh lemon juice
    • 40g Parmesan cheese, grated
    • 3 tablespoon olive oil
    • Pepper
  2. Fry bacon until crispy and break into smaller pieces. Leave bacon fat in pan.
  3. Fry squares of bread in bacon fat to make croutons.
  4. Boil some eggs. Cool, peel and quarter.
  5. Wash Cos lettuce and break into chunks.
  6. Layer the ingredients, starting with the eggs, but keeping the croutons and lettuce off until you’re ready to serve (so they don’t become mushy).

So, there you have it, three amazingly simple Mason Jar Salads you can make to show off your culinary skills. And if you’re out of pesto, come back next week for our giveaway!