Mason Jar Salads

Looking for the perfect way to feed your guests at the next baby or bridal shower?  The darling Mary Love Koons has the answer!  At the media preview lunch that John Cain Sargent hosted for Monograms for the Home last week, Mary Love created the most delicious salads you can imagine!  Of course, we served them with a selection of my new Halo Home by KSW linen foldover napkins.

Mason Jar Salads

For the southwest salad lovers

Ingredients:

Romaine and Spinach

Fresh corn OR roasted corn

Black Beans

Quinoa

Carrots

3 cheese blend

Italian OR Lime vinaigrette dressing

Lime Vinaigrette:

4 tbs freshly squeezed lime juice

2 tbs freshly squeezed orange juice

1 tbs sugar

2 tbs canola oil

1 tsp seasoned salt

Pepper to taste

In small bowl whisk together the lime juice, orange juice, and sugar until the sugar has dissolved. Slowly add the oil in a stream, whisking to emulsify. Season with seasoned salt & pepper to taste. 

Italian Vinaigrette with fresh herbs

2 tbs red wine vinegar

1 tsp apple cider vinegar

1 shallot, minced

1 tbs freshly squeezed lemon juice

1/2 clove garlic mashed to a paste or minced

6 tbs extra virgin olive oil

1 tsp coarsley chopped fresh oregano leaves

2 fresh basil leaves, coarsly chopped

Salt & Pepper to taste

In a small bowl whisk together the vinegar, shallot, lemon juice, and garlic. Slowly add the olive oil in a stream, whisking to emulsify. Stir in the oregano & basil. Season with sald & pepper to taste. 

For the berry and fruit lovers

Baby Kale and Spinach

Blueberries, Raspberries & Strawberries

Feta cheese

Quinoa

Craisins

Slice almonds

Raspberry vinaigrette dressing

Raspberry Vinaigrette

3 tbs raspberry balsamic vinegar

1 tbs freshly squeezed lemon juice

5 tbs canola oil

4 fresh raspberries, mashed

Salt & Pepper to taste

Whisk together the vinegar & lemon juice. Add in the oil in a steady stream until emulsified. Stir the mashed raspberries into the dressing. Salt & pepper to taste. 

For the traditional salad lovers

Romaine and Spinach blend 

Carrots

Quinoa

Avocado

Broccoli

Tomatoes

3 cheese blend

Balsamic vinaigrette 

Balsamic Vinaigrette:

2 tbs balsamic vinegar

2 tsp sugar

6 tbs extra-virgin olive oil

Season with salt & pepper to taste

Place vinegar in small bowl whisk in the sugar until dissolved. Slowly add the oil in a steady stream, whisking to emulsify. Season with salt & pepper to taste.  

Assembly: 

With any version of the mason jar salad, the order of assembly is extremely important! You begin with the wet ingredients and dressing. This includes fruit, tomatoes, and anything that has excess moisture. After the wet ingredients you add the quinoa. This will create a nice barrier between the wet ingredients and the lettuce. Following the quinoa, you then put in your moistrure resistent ingredients. This includes broccoli, carrots, etc.  Next, you will add your protein, croutons, nuts, etc. Lastly you will put the lettuce on top! Leave a little room between the top of the salad and the top of the jar so when you shake it all the ingredients will mix evenly.