This DIY meal-in-a-jar has enough pizzazz to greatly improve workday lunches. Limp greens and soggy veggies are often the fate of a made-ahead salad destined for the lunchbox. In Giada De Laurentiis’ cookbook, “Happy Cooking,” she provides a shaker jar strategy. Chill. Shake. Enjoy.
Recently I riffed on this theme: Instead of the romaine, I used a handful of shredded vegetables from a salad mix purchased at my local supermarket, a Taylor Farms’ Sweet Kale Chopped Mix. It included bits of kale, broccoli, Brussels sprouts, green cabbage and radicchio. Easy.
Giada’s Shaker Jar Salad
Yield: 1 serving
INGREDIENTS
1 wide-mouth quart-size jar
1 tablespoon store-bought hummus
1 tablespoon fresh lemon juice
1 1/2 teaspoons extra-virgin olive oil
1/8 teaspoon kosher salt
1/4 cup canned black-eyed peas, rinsed, drained
1/3 cup red seedless grapes, halved
1 celery stalk, chopped
3 tablespoons crumbled feta cheese
1 cup chopped radicchio or shredded green cabbage
1 cup loosely packed chopped romaine lettuce, about 2 leaves
1 tablespoon slivered almonds
Giada’s Shaker Jar Salad is kept in the jar until ready to eat, then simply shake and serve. (Photo by Cathy Thomas)DIRECTIONS
1. In small bowl, whisk hummus, juice, oil and salt. Pour dressing into bottom of a wide-mouth quart-size jar or sealable container. On top of dressing layer: peas, grapes, celery, feta, radicchio or cabbage, romaine and almonds. Seal and refrigerate for up to 6 hours.
2. When ready to eat, shake the jar to coat and mix the entire salad in the dressing.
Source: Adapted from “Happy Cooking” by Giada De Laurentiis (Pam Krauss Books, $35)
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
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