These Salads in a Jar turned out so pretty! To make them special, I made my own honey mustard vinaigrette using raw honey, extra virgin olive oil, Pinot Grigio white wine vinegar, a splash of Pinot Grigio wine, fresh thyme, sea salt, and fresh cracked pepper. I made salads using two different salad greens, one with baby spinach, the other with baby arugula. Here are the ingredients I used to layer the spinach and arugula salad jars.
For the arugula salad jars, I layered starting from the bottom: Dressing, chickpeas, English cucumbers, radishes, sweet peppers, Mini Marzano tomatoes, red onions, and arugula.
For the spinach salad jars I wanted a sweeter tasting salad with crunch, so I layered starting from the bottom: Dressing, English cucumbers, radishes, sweet peppers, Marzano tomatoes, red onions, Temple grapes, sliced almonds, and spinach.
When choosing what combination of veggies and fruits to use to build your salad, pick ones that will complement the salad greens being used. Arugula is more of a spicy salad green, whereas spinach lends itself to being sweeter. The sky is the limit as to what you could pair together to make a delicious salad. And don’t be afraid to mix in fresh herbs with your greens. Basil and mint are excellent additions.
Salads for a week, complete!