Nature's Garden Mason Jar Salad Recipe

These Mason Jar Salads are a simple and fun way to pack a healthy and flavorful lunch! Use a mix of fresh produce, grains, fruits, and proteins to make your own favorite combination. Our featured recipe this week will get you started!

Nature’s Garden Mason Jar Salads

½ cup beets, peeled and cut into bite sized chunks

½ cup zucchini, cut into half moons

½ cup baby carrots, quartered lengthwise

½ cup Woodstock Foods green peas, thawed

½ cup Anson Mills Carolina Gold Rice, cooked and cooled

¼ cup red onion, thinly sliced
½ cup corn, cut away from cob

large handful of fresh spinach

Basic White Balsamic Vinaigrette, to taste (recipe follows)

Prepare the ingredients as directed. When ready to assemble, place the desired amount of salad dressing into your jars. Next, begin layering your ingredients, choosing heavy and non absorbent foods first. Alternate ingredients and finish with your greens on top. When ready to eat, shake up your jar to mix the dressing with the other ingredients and enjoy!

Basic White Balsamic Vinaigrette

¼ cup white balsamic vinegar

¾ cup extra virgin olive oil

1 tsp dijon mustard

½ tbl Hometown Honey

½ tsp each salt and pepper (plus more to taste)

Whisk together the vinegar, mustard, honey, salt, and pepper. Slowly add oil in a steady stream, mixing it into the vinegar mixture constantly. Use immediately or pour into a container and cover. Will keep refrigerated for 7 days.