Mason Jar Kale Salad Recipes

Mason Jar Kale Salad PlantYou

WEBJan 16, 2022 · Whisk until a dressing is formed. In the order the ingredients appear on the list, add them to the mason jar, starting with the onion, …

Rating: 5/5(2)

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KalePasta Mason Jar Salad Recipe Ree Drummond

WEBFeb 27, 2017 · When the garlic starts to turn golden, add the salt and pepper and stir; set aside for 5 minutes. After 5 minutes, pour the oil …

Rating: 5/5(17)
1. For the pasta and pine nuts: Bring a pot of water to a boil and cook the pasta according to the package directions. Drain, rinse with cold water and add to a bowl. Set aside.
2. Add the pine nuts to a small skillet over low heat. Toast slowly over the course of 3 to 4 minutes, tossing regularly. Remove from the skillet and set aside.
3. For the dressing: In a large skillet, heat the olive oil and garlic over low heat so that the garlic slowly infuses the oil, about a minute. When the garlic begins to sizzle, stir it around so it doesn't get too brown. When the garlic starts to turn golden, add the salt and pepper and stir; set aside for 5 minutes.
4. After 5 minutes, pour the oil mixture (scraping out the salt, pepper and garlic) into a small mason jar. Add the lemon juice, lemon zest, basil and parsley, put the lid on and shake it.

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Mason Jar Power Salad with Chickpeas & Tuna

WEBApr 22, 2024 · Directions. Toss kale and dressing in a bowl, then tranfer to a 1-quart mason jar. Top with tuna, chickpeas and carrot. Screw lid …

1. Toss kale and dressing in a bowl, then tranfer to a 1-quart mason jar. Top with tuna, chickpeas and carrot. Screw lid onto the jar and refrigerate for up to 2 days.
2. To serve, empty the jar contents into a bowl and toss to combine the salad ingredients with the dressed kale.

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Mediterranean Mason Jar Salads Eat Yourself Skinny

WEBFeb 16, 2021 · In a small bowl, whisk together the ingredients for the dressing. Distribute evenly among 4 mason jars so that the dressing is …

1. In a small bowl, whisk together the ingredients for the dressing. Distribute evenly among 4 mason jars so that the dressing is a the bottom of each.
2. Next, add chickpeas, red onion and fresh parsley evenly into each jar and give a little mix. Then layer with tomatoes, cucumber, quinoa, and topping it last with fresh arugula.
3. Store in the fridge until ready to eat. To serve, either dump out and enjoy or shake it up and eat right from the jar!

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