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

4 comments:

  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.

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  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!

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

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

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