February 20, 2014

Make: Salad Jar - Spinach, Beetroot & Goats Cheese

Today's salad jar was a bit special. I took one of my favourite salads and layered it in to a jar for work. It was delicious so I thought I'd share.

First, start with a splash of balsamic vinegar and half a tin of brown lentils. Then layer baby beets, grilled bacon, baby spinach and goats cheese. Top it all off with a few pine nuts. Easy, peasy, lemon squeezy!!

L x


  1. I have seen salad jars in magazines lately, and I confess, I don't quite get it. Do you just eat the food in layers, or is the jar really wide, or do you tip it out on a plate? This looks really yummy though.

  2. The general gist is to layer the salad from hard to soft ingredients so it doesn't get soggy. You want the lettuce to be near the top. I usually tip it out in to a bowl to eat so that it is all mixed and covered with the dressing form the bottom. But you can eat it out of the jar, which I did today because I forget me bowl. The jars are 1 litre so quite big and wide. It was very yummy!

  3. That's a good idea for transporting salad and it look very yummy.

  4. Holy cow, that sounds good. I may have to try this.


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