Eddie Jacksons Mason Jar Salad And Salad Dressing Recipes

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SOUTHWESTERN CHICKEN MASON JAR SALAD



Southwestern Chicken Mason Jar Salad image

Provided by Jamika Pessoa

Time 10m

Yield 1 serving

Number Of Ingredients 14

2 tablespoons honey
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 lime, juiced
Pinch ground cumin
Pinch cayenne pepper, optional
Kosher salt and freshly ground black pepper
1 cup shredded cooked chicken
1/2 cup cooked quinoa
1/4 cup canned black beans, rinsed and drained
1/4 cup frozen corn kernels, thawed
2 tablespoons shredded Mexican blend cheese
1 tablespoon sliced green onions
1 tablespoon chopped fresh cilantro

Steps:

  • For the honey-lime vinaigrette: Add the honey, olive oil, mustard, lime juice, cumin and cayenne, if using, to a 16- to 20-ounce mason jar. Place the lid on the jar and shake well until incorporated. Season with salt and pepper.
  • For the salad: Layer in the chicken, quinoa, beans, corn, cheese, onions and cilantro and top with the lid. Chill until ready to serve.

KALE-PASTA MASON JAR SALAD



Kale-Pasta Mason Jar Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

8 ounces bowtie pasta (farfalle)
1/4 cup pine nuts
1 cup olive oil
6 cloves garlic, minced
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup lemon juice or balsamic vinegar
1 tablespoon lemon zest
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 1/2 bunches kale
4 ounces Parmesan, shaved
Kosher salt and freshly ground black pepper
3 cups halved cherry tomatoes
8 ounces small mozzarella balls

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • For the kale: Finely slice 1 bunch of the kale. Set the same skillet (without cleaning it) over medium-high heat. Add the sliced kale and cook until partly wilted, about 5 minutes. Let cool, then add the Parmesan shavings and toss. Season with salt and pepper.
  • Finely slice the remaining 1/2 bunch kale and set aside.
  • For the assembly: Start by pouring 1/4 cup dressing into each quart-size mason jar, followed by 3/4 cup cherry tomatoes, 1 1/4 cups pasta, 1 tablespoon pine nuts, 1/2 cup cooked kale with Parmesan, 8 to 9 mozzarella balls and, finally, 1/2 cup sliced raw kale. Put the lids on the jars and refrigerate until ready to eat.

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