Salad in a Jar
Glass canning jars make salads beautiful and fun to take along. Let's kick off National Salad Month with this sweet little lunch salad — just layer a few fresh ingredients in a jar, screw on the lid and you’re ready to go!
Bonus points for the jar: it’s durable, versatile, inexpensive and Earth friendly — glass is so easy to reuse and recycle when the time is right.
Spinach Salad in a Jar with Mozzarella, Orzo and Snap Peas
- Prep Time: 20m | Makes 4 salads in a jar
- 1 cup orzo
- 3 tablespoons olive oil
- 2 teaspoons grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 cup chopped fresh herbs (such as dill, tarragon, and chives)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pint cherry tomatoes, cut in half
- 1 cup halved snap peas
- 8 ounces fresh ciliegine mozzarella balls (the size of a little cherry, about 1/3 oz ea)
- 1 package Earthbound Farm Organic Baby Spinach (5 ounces)
- 4 quart-size canning jars, with lids
- Cook the orzo according to the package directions. Drain and let cool.
- Whisk together the oil, lemon zest, lemon juice, herbs, salt and pepper in a medium bowl. Pour about 1 to 4 tablespoons of dressing into the bottom of each jar, to taste.
- After the dressing, layer the salad ingredients into each jar in order: about 1/2 cup cherry tomatoes; then 1/4 cup cooked orzo; 1/4 cup snap peas; 2 oz mozzarella; and last, about 1-1/4 oz of baby spinach leaves, torn into bite-size pieces (or just fill the remaining space in each jar — it’s okay to pack it in fairly tight). Screw the lids onto the jars tightly and refrigerate immediately.
- When you’re ready to eat, unscrew the lid and shake the salad out into a bowl. The action of shaking the salad into the bowl usually mixes the salad and dressing conveniently; if not, just toss the greens a bit with your fork to combine. Then enjoy!
- Adapted from RealSimple.com’s Mozzarella, Orzo and Snap Pea Salad