Three Mason Jar Layered Salad Cups via Marcia Selden Catering

CTbites Team

Photo credit - Robin Selden for Marcia Selden Catering

This is an anything-but-boring (and super easy!) way to serve a salad on the go.  Perfect for picnics or beach BBQ’s. Buy a case of inexpensive mason jars at the grocery store and start layering with your favorite ingredients and dressings! 

Kale Shrimp Caesar

Yield: 6 Mason Jars

Ingredients 

  • 9 C Shredded Kale (1.5 C per Jar)
  • 3 C Shaved Parmesan (1/2 C per Jar)
  • 3 C Croutons (1/2 C per Jar)
  • 24 21/25 Shrimp, Tail Off (4 per Jar)
  • 3 Cloves Garlic, Minced
  • 4 T Lemon Juice
  • 8 T EVOO
  • 3 T Parsley, Chopped
  • 3 T Chives, Thinly Sliced
  • Salt & Pepper
  • Caesar Dressing

Procedure

To start, mix together the garlic, lemon juice, EVOO, 2 T of parsley, and 2 T of chives and salt and pepper to taste. Add in the shrimp and marinate for half an hour. Grill half a minute per side.  Set aside to cool and then cut the shrimp in half down the middle. Toss with leftover parsley and chives.

Layer the mason jars as you would like.  

BLT with Grilled Corn

Yield: 6 Mason Jars

Ingredients

  • 9 C Shredded Romaine (1.5 C per Jar)
  • 3 C Crumbled Bacon (1/2 C per Jar)
  • 3 C Quartered Cherry Tomatoes (1/2 C per Jar)
  • 3 C Grilled Corn, off the cob (1/2 C per Jar)
  • Creamy Blue Cheese Dressing

Procedure

Layer the mason jars as you would like.

Quinoa Salad

Yield: 6 Mason Jars 

Ingredients 

  • 6 C Baby Spinach, Roughly Chopped
  • 3 C Alfalfa Sprouts (1/2 C per Jar)
  • 3 C Crumbled Feta (1/2 C per Jar)
  • 3 C Fried Chickpeas (1/2 C per Jar)
  • 3 C Cooked Quinoa (1/2 C per Jar)
  • 9 T Cucumber, Diced
  • 9 T Pine Nuts, Toasted
  • 9 T Dried Cranberries
  • 3 T Fresh Basil, Chiffonade
  • 1.5 T Lemon Juice
  • 1.5 T EVOO
  • Salt & Pepper

Lemon Dressing

  • 2 T Lemon Juice
  • ½ T Water
  • 1 C EVOO
  • 1 Garlic Clove, minced
  • 1 t Dill, chopped
  • Salt & Pepper

Procedure

Mix together the cooked quinoa, cucumber, pine nuts, dried cranberries, basil, lemon juice, and EVOO. Season with salt and pepper as desired.

To make the lemon dressing, whisk together the lemon juice, water, and garlic. Slowly drizzle in the EVOO while whisking to emulsify. Add in the dill and season with salt and pepper.

Layer the mason jars as you would like.

 



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