Mason Jar Salad with Maple Cider Vinaigrette

This vegetarian salad is sweet and looks beautiful layered in a mason jar.
Contributor
mason jar salad

Photo courtesy of organicgirl.

Making your own dressing always tastes better than store-bought and you have the power of the ingredients that go in it. This vegetarian salad is sweet and looks beautiful layered in a mason jar.

Ingredients

For the salad:

  • 1 1/3  Cup  pear, chopped
  • 3/4  Cups  red onion, sliced
  • 3/4  Cups  pomegranate arils
  • 1  Cup  cooked quinoa
  • 2/3  Cups  walnuts, coarsely chopped
  • 3  Ounces  greens, such as organicgirl SUPERGREENS

For the Maple Cider Vinaigrette:

  • 1/2  Cup  extra virgin olive oil
  • 3  Tablespoons  pure maple syrup
  • 1  Tablespoon  Dijon mustard
  • 1  Tablespoon  apple cider vinegar
  • Salt, to taste
  • Pepper, to taste

Directions

For the salad:

To make the salads, divide the dressing, pear, onion, pomegranate arils, quinoa, walnuts, and salad mix between 4 medium-sized mason jars, layering in that order. Cover the jars and place in refrigerator until ready to serve. When ready to serve, pour the ingredients from the jar into the bowl, mix to blend and enjoy. The jars will keep for 2-3 days. If you prefer, reserve the dressing on the side and add just prior to serving.

For the Maple Cider Vinaigrette:

To make the maple cider vinaigrette, in a small bowl whisk the olive oil, maple syrup, Dijon mustard, and apple cider vinegar. Season with salt and pepper, to taste.

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.