Mason Jar Salad with Maple Cider Vinaigrette

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

4
Servings
532
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
41g
63%
Sugar
20g
N/A
Saturated Fat
5g
26%
Protein
7g
13%
Carbs
39g
13%
Vitamin A
66µg
7%
Vitamin B6
0.3mg
12.6%
Vitamin C
14mg
23%
Vitamin E
5mg
25%
Vitamin K
202µg
100%
Calcium
72mg
7%
Fiber
6g
26%
Folate (food)
62µg
N/A
Folate equivalent (total)
62µg
15%
Iron
2mg
12%
Magnesium
93mg
23%
Monounsaturated
22g
N/A
Niacin (B3)
0.7mg
3.7%
Phosphorus
177mg
25%
Polyunsaturated
13g
N/A
Potassium
459mg
13%
Riboflavin (B2)
0.3mg
19.3%
Sodium
554mg
23%
Sugars, added
9g
N/A
Thiamin (B1)
0.2mg
11.9%
Zinc
2mg
11%

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