A few weeks ago I received a copy of Mason Jar Salads and More by Julia Mirabella and I'm officially hooked. The book features 50 recipes designed to be stored in mason jars to make lunch time meal-planning so easy! With each recipe, Julia teaches you how to layer the ingredients in a way that will keep your salads fresh and not soggy. Brilliant!
I'm sure I'm not alone here, but I typically find preparing lunch for the work week to be a pain in the butt! I feel like I never have the time during the week, and putting something together in the morning before work is far from being an option. The way these salads are prepared in mason jars allows them to stay fresh for 4-5 days. AKA I could make all of my lunches on Sunday night and have them ready to just grab as I'm running out the door to work. Aha! Just what I need!
So, if you're not drooling already, I'm going to share one of the recipes that I tried out this week. This Spinach, Blueberry, and Blue Cheese salad was incredible and so easy to whip up. I love that the book also features recipes for homemade dressings that pair with each of the salads. This one used a yummy Red Wine Vinaigrette.
"...Fruit and cheese go incredibly well together, and this salad is no exception. Blueberries and blue cheese are the stars of the show in this sweet and salty summer salad. The strength of their flavors elevates a simple spinach salad to something complex and biting — perfect for lunch or as part of a summer barbecue." - Mason Jar Salads and More
Makes 1 serving
1⁄2 cup blueberries
3 cups spinach leaves, divided
1⁄4 cup shaved or sliced almonds
2 ounces crumbled blue cheese
3 tablespoons Red Wine Vinaigrette
1 quart-size Mason jar
Place the blueberries in the bottom of the Mason jar. Next make layers of 2 cups spinach, the almonds, and the remaining 1 cup spinach. The final layer should be the blue cheese.
On top of the blue cheese, make a parchment paper cup and pour in the Red Wine Vinaigrette. Seal the jar and refrigerate until you’re ready to eat the salad.
TIP: If you’re going to eat this salad on the same day you make it, you can put the dressing in the bottom of the jar and eliminate the parchment paper cup. Otherwise, the salad will last longer if the blueberries don’t sit in the dressing.
Red Wine Vinaigrette
2 tablespoons red wine vinegar
1⁄2 tablespoon minced shallot
pinch of salt
freshly ground black pepper, to taste
3 tablespoons olive oil
Whisk together the vinegar, shallot, salt, and pepper. Slowly add the olive oil, whisking, until the dressing thickens.
Ok, now you totally need this recipe book for yourself, right?! Good news, it's giveaway time! This contest will run until next Thursday September 4th. And, don't forget you can receive more entries by tweeting every day!