Mason jars make excellent food containers not only for canning and preserving, but for short-term storage for make-ahead snacks and meals as well.
I recently featured a simple hummus recipe and today we’ve got a delicious layered salad with watermelon, arugula, and feta cheese. It’s healthy and beautiful all in one.
Whether you use the jars or not, I think you’ll enjoy the fresh, wholesome recipe ideas in this book.
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Delicious Homemade Food to Go
Do you run out of ideas for easy, make-ahead meals? Whether you want to use mason jars or not, I think you’ll find a lot of ideas in this book.
Are you like this? I go through phases where I’m cooking a lot, enjoying the entire process, and have no shortage of ideas. And then, without warning, my inspiration seems to evaporate and I find myself staring blankly at things in the grocery store, and nothing seems enticing.
That’s when it’s good to browse websites or cookbooks to get the fire started again. Once I get back into it, I fall in love with cooking all over again.
This recipe and photos are provided with permission from Robert Rose Inc. who also provided a review copy of this book.
150 Best Meals in a Jar
by Tanya Linton
Photos: Colin Erricson
The recipes in this book include breakfasts and snacks, soups, rice bowls, hearty meals, fruit and vegetable salads, pasta and noodle salads, grain and legume salads, surf and turf salads, and desserts.
I provided the basics for creating salads and meals in jars here with the hummus recipe. Once you know the plan (wet stuff at the bottom, lightest items on top, rest in the middle), you can take the reigns and come up with any combination of ingredients you like.
I find it easiest to work with the nice, stout wide-mouth jars and turn everything onto a plate or bowl when it’s ready to serve.
Watermelon, Feta and Arugula Salad
This salad is one of my all-time favorites. Not only is it super-easy to prepare, but the combination of watermelon and feta, with a hint of fresh mint, makes it a refreshing summertime lunch.
• 1-quart (1 L) mason jar
2 tbsp extra virgin olive oil (30 mL)
1 tbsp balsamic vinegar (15 mL)
Salt and freshly ground black pepper
1 cup chopped watermelon (250 mL)
2 cups tightly packed arugula (500 mL)
1⁄2 cup crumbled feta cheese (125 mL)
1 tbsp chopped fresh mint (15 mL)
1. Pour oil and vinegar into jar, wiping down any splashes on the side of the jar. Season to taste with salt and pepper. Layer watermelon and arugula on top, tightly packing the arugula. Top with feta and mint. Seal jar and refrigerate for up to 3 days.
2. When ready to serve, turn jar upside down in a bowl and let the dressing coat the salad.
Makes 1 serving
~Melissa the Empress of Dirt ♛