One of my favorite parts of my usual (busy) weekend schedule is teaching my Sunday 8:30 a.m. group cycling class. (Yes, I said 8:30 a.m.!) The energy of the room is amazing and filled with an eager crowd of cyclists. One of my regulars is a “first row achiever,” Frances Largeman-Roth, who just happens to be a top-notch nutritionist and cookbook author. (I am a HUGE fan of her book Eating in Color — and we just shared her Powerballs recipe, too!)
Lucky for all of us that Francis offered one of her favorite recipes to Fit Bottomed Eats: “Salad in a Jar.” Score!
“I love this recipe because it makes eating salads a lot more fun,” she told us. “And it’s practical — you can dress your salad without it becoming wilted and gross.”
So get ready to put some glass jars to good use!
- 1⁄4 cup walnut oil
- 1⁄4 cup cranberry juice
- 1 tablespoon Dijon mustard
- 1 teaspoon agave nectar (light or dark)
- 2 teaspoons red wine vinegar
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon freshly ground black pepper
- 1 teaspoon chopped fresh tarragon leaves (optional)
- 1 (15-ounce/420g) can garbanzo beans, rinsed and drained
- 1⁄2 cup (3 ounces/85g) crumbled French feta cheese
- 1⁄4 cup (50g) dried tart cherries
- 1 head radicchio, sliced crosswise into ribbons
- 1⁄2 head red leaf lettuce, chopped
- In a medium bowl, whisk together the oil, cranberry juice, mustard, agave nectar, vinegar, salt and pepper. Stir in the tarragon, if using. Place the beans in the bowl with the dressing, stir to coat, and set aside.
- Assemble the salad as follows: Place 1⁄4 cup of the bean mixture in the bottom of a tall mason jar. Follow with 2 tablespoons feta, 1 tablespoon cherries, one-quarter of the radicchio and one-quarter of the red leaf lettuce. Repeat with the remaining jars.
What are you favorite salad ingredients? Would you try keeping one in a jar? We’re clearly a fan of this trend! —Margo