OK, I have a slight obsession with jarring and boxing everything. From sugar, flower, chia seeds, through to cheese, potatoes and spices. I can’t stand open and uneven packages, so there is a container for pretty much everything you can think of in my kitchen. An OCD issue? Quite possibly.
The other day I went to Walmart to buy a few jars. I really needed just 3 or 4. I ended up buying 16! How come, you might ask? Well, a pack of 4 jars was $6 while a pack of 16 jars was only $2 more! It’s true I didn’t need extra 12 jars. It’s also true that I could’ve saved the two extra dollars that I paid for additional 12 jars that I don’t need. And it’s also true that it was a quite a mission to bring all these jars home on a bike. But let’s not make a big fuss out of it.
Since I have a whole shelf of jars now, I need to put them to good use so now I make salads in them. Despite repetitive questions from Shaun whenever he is presented with one of them:
“Oh, another of your jar salads… And I can’t eat it straight from the jar… I need to tip it out of it to be able to eat it, really… So, what’s the point of putting it into a jar in the first place?!?“
He might be right. But I think it’s cute, the salad is always ready, we can have it as a take-away, and it’s something different and fun! And here is how I do it:
- At the bottom of the jar, as the first layer, put lemon, vinegar, oil, herbs, salt, pepper, etc. Whatever dressing you like on your salad.
- For the second layer, use sturdy veggies, such as cherry tomatoes, cheak peas, frozen peas, carrots, pepper, etc. Veggies that won’t get soggy sitting on top of the dressing.
- As the third layer, use grains, beans, legumes and/or shunky veggies (broccoli, cauliflower, etc).
- And at the very top include dried fruit, fresh fruit (pineapple, watermelon, berries, pear, apple, etc) and greens (lettuce, spinach, kale, rucola, kale, etc).
Or try any of these variations!
MAYHEM IN THE KITCHEN 