rainbow salad in a jar
Prawn
Rainbow Salad-in-a-Jar
This salad was created with a Picnic in mind and follows a few considerations like withstanding travelling, being in moderate cold (cooler) and ease of serving. Some greens, like lettuce, wilt quickly so I opted for Chinese Cabbage and arugula. Also, I know mayo is not the best option for health security, so I made a fresh orange/ginger vinaigrette.
Ingredients
- 2 cups cherry tomatoes sliced in half
- 2 cups shredded raw carrots
- 1 stalk of celery thinly sliced
- 2 cups shredded raw beets
- 2 cups lentils cooked
- 1 cup cooked sweet corn kernels
- 2 1/2 cups thinly cut chinese cabbage
- 2 cups arugula
- 1/2 cup toasted mixed seeds - sesame, sunflower and shelled pumpkin (vegetarian version)
- 1 1/2 cups shredded chicken - grilled or broiled - well done
- 4 bacon slices
- 1 1/2 cups shrimp - boiled - cooked through and cut in pieces
- orange-ginger 1/4vinaigrette
- 1/4 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 1 cup extra virgin olive oil
- 1 inch fresh ginger - peeled and cut in 4 pieces
- 1 teaspoon mustard
- salt & pepper
Directions
- Wash and dry 8 wide mouth mason jars and respective lids. Set aside.
- Put all the ingredients for the vinaigrette in a container and blend with a stick blender until well mixed. Set aside in fridge.
- Prepare all the vegetables and put in different bowls.
- Grill the bacon slices until crispy. Put on kitchen paper to absorb extra fat. Cut in small pieces and put in a bowl.
- When you are ready to start your salad, get the jars and start by adding 2 tablespoons of vinaigrette.
- Then add the cherry tomato halves, dividing the amount by the 8 jars.
- Next add the shredded carrot, sliced celery and shredded beet, doing the same.
- Then add the lentils followed by the sweet corn.
- Garden version: top off with Chinese cabbage, arugula and finish with 1 tsp of toasted seeds.
- Land version: add some shredded chicken (as much or as little as you want) and top off with Chinese cabbage, arugula and top with minced bacon.
- Sea version: add shrimp (as much or as little as you want) and top off with Chinese cabbage and arugula.
- Put in fridge minimum 1 hour. Transport in cooler.
- To serve: Invert for a few seconds so the vinaigrette goes all the way to the greens and shake a little before opening or simply invert on a plate and mix.
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