It is only in the last year or so that I have discovered the wonders of salad for lunch. It is healthy, low in calories, and because it is not loaded with carbohydrates it helps to keep you from being tired in the late afternoon.
But when you are at work or on the go it is hard to remember to pack a salad... not anymore! Julia Mirabella was trying to figure out a way to eat healthy at work, she came up with the idea of pre-mixing salads for the week in Mason jars. Mason jars are inexpensive, you can see all of your ingredients, there aren't any plastic contamination issues with glass either. The jars are air sealed which keeps the contents really fresh too.
From Julia's book: Mason Jar Salads: 50 Layered Lunches to Grab and Go I made this Apple and Frisee Salad in a Mason jar the night before, and ate it for lunch the next day. It appeared to be fresher than when I've stored cut food in plastic containers. It was also incredibly delicious. Julia balanced the sweetness of the apples with the bitterness of frisee and the filling flavors of goat cheese and walnuts. Terrific apple cider vinaigrette with honey that blended all of the ingredients really well. If you want to eat healthy at work or you have little kids and never find the time to make your own good lunch... get this cookbook!
Apple and Frisée salad:
When summer begins to turn into fall, apples arrive at the farmers’ markets and you know it’s time for some apple-based salads. Apple and frisée salad is simple to make but shouldn’t be underestimated, and it’s a great way to get your fill of freshly harvested apples while you can. The apples won’t turn brown as long as you pack everything tightly so there isn’t too much air in the jar.
Makes 1 serving
1 Gala or Honeycrisp apple
2 1⁄2 cups chopped frisée salad greens, cut in 2-inch pieces, divided
1 1⁄2 tablespoons shallots, chopped
1⁄4 cup chopped walnuts
2 ounces crumbled goat cheese
3 tablespoons Apple Cider Vinaigrette with Honey
1 quart-size Mason jar
Core the apple and slice it into thin pieces. Place the apple slices in the bottom of the Mason jar and top with a cup of the frisée, then layer on the shallots, another cup of frisée, the walnuts, and the rest of the frisée. Finish with the goat cheese. Make a parchment paper cup on top for the vinaigrette (see page 14), or carry it separately in a small container.
Seal the jar and refrigerate until ready to use.
Apple Cider Vinaigrette with Honey
2 tablespoons apple cider vinegar
1⁄2 teaspoon honey
pinch of salt
freshly ground black pepper, to taste
3 tablespoons olive oil
Whisk together the vinegar, honey, salt, and pepper. Slowly add the olive oil, whisking, until the dressing thickens.
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Weekly Menu Plan:
Meatless Monday: Pasta Fagioli with roasted baby squash and onions
Tuesday: Sweet and Spicy Peach Glazed Salmon with Quinoa and Swiss Chard
Wednesday: Summer Vegetable Soup and Rustic Bread.
Thursday: Chicken Tacos with Trader Joes Mix topped with Sour Cream, Cheddar and Guacamole
Friday: Dinner out