Salads in jars are trending at the moment and I think it’s a super idea. It’s perfect for lunch or dinner on the go, taking to BBQ’s, picnics or school lunches and can be prepared a day or two ahead.
The salad depends on the order of layering to avoid it from becoming soggy. Start with the dressing and follow with a non-absorbent veggie. Continue layering and finish with the most absorbent veggie. When you empty the jar everything will be in reverse.
√ Wheat Free, √ Yeast Free, √ Egg Free, √ MSG Free, √ Gluten Free
Kernels of 1 corn
½ cup uncooked red quinoa
1 cup water (or chicken or vegetable stock)
½ small pumpkin, diced (or sweet potato)
Handful of ricotta cheese, crumbled
1 handful pine nuts
1 handful spinach leaves
Pre-heat oven to 180°C.
Cook the corn, allow to cool down, and cut off the kernels. Cook the quinoa in water (or stock) and allow to cool down. Roast the pumpkin for about ½ hour, turning halfway through, and allow to cool down.
In a screw top jar or similar start with your choice of dressing and follow with the corn, quinoa, pumpkin (or sweet potato), cheese, pine nuts and spinach leaves. Close the jar and stand upright. When ready to serve tip the salad upside down on to a plate and enjoy!