One of the greatest things about glass jars is their versatility. We use them for nearly everything around the house. Toothbrush holders. Candle holders. And even lunch boxes! In fact we have a whole blog dedicated on ways to reuse them, read it here!
A simple glass jar can be turned in to an amazing lunch box containing a wonderful healthy lunch. It's simple, easy and can be prepared in advance for those days when we eventually get to go back to the office! Or maybe you can take them out on a picnic when the sun starts to shine!
We've included our top 5 favourite Salad Jar recipes for you. We hope you like them as much as we do!
1. Paul's filling mixed bean salad
This is Paul's (our marketing manager) favourite lunch. It's healthy, nutritious and keeps him full until dinner time finally rolls around.
Ingredients
400g Mixed beans
200g sweetcorn
500g Cherry tomatoes
200g Feta cheese
200g fresh baby leaf spinach
200g Houmous
Method
Drain the tins of mixed beans and sweetcorn to remove any excess water
Chop the block of Feta in to small chunks
Halve the cherry tomatoes
Mix the beans, sweetcorn, tomatoes and Feta together in a bowl
Add a handful of spinach to a jar
Layer 4 or 5 spoonfuls of the bean and cheese mix on top of the spinach
Add a topping of houmous
I tend to put this salad in to a wrap to make it a little more substantial. You can easily take the jar of ingredients and a wrap to work and combine them when you are there. This will stop the wrap getting too soggy! - Paul
Paul uses our 277ml tall jar to store this particular recipe. It's great for taking to work or on picnics as it stores the perfect amount for one serving!
2. Stuart's Caesar Salad
As you should know, if you've read this blog for a while, our owner Stuart used to be a full time chef. We've asked him to provide us with a classic salad recipe that can be used in our range of jars.
Ingredients
1 small coz lettuce
50g Parmesan cheese, in shavings
5 fresh Anchovies
100g bread (for croutons)
Fresh rosemary, thyme and garlic for the Croutons
Butter for cooking
160g Oven baked chicken
For the dressing
2 tbsp White wine vinegar
2 tbsp Olive oil
4 tbsp Vegetable Oil
1/2 tsp Crushed garlic
2 tsp Parsley
1 tbsp Mayonnaise
2 Chopped Anchovies
20g Blue cheese
Method
Preheat your oven to 180ºC.
Place a few Coz lettuce leaves around the edge of your chosen jar or a serving bowl.
Chop the rest of the lettuce in to small 1 inch pieces and put in a mixing bowl.
Dice the bread in to small chunks and place in an oven tray with a few nobs of butter, some fresh rosemary, thyme and garlic.
Cook in the oven for about 10 minutes or until golden. Stirring every 2 minutes.
Add the parmesan, anchovies, croutons and chicken to the mixing bowl and stir.
To make the Caesar dressing mix/blend the above ingredients. We recommend mixing it in a 250ml Round Sauce Bottle. You can then use it to store any excess!
If you are eating the salad right away pour the sauce over your mix in the mixing bowl and give it another mix. Then garnish with anchovies, parmesan and a drizzle of the dressing.
However if you want to store the salad for later put the salad mix in to jars and keep the salad dressing in the bottle. When you are ready to serve simply pour some salad dressing in to the jar. Add the cap and give it a shake!
The dressing will now be spread through the salad and ready to enjoy.
3. Chickpea and Sweet Potato Salad
Sweet potatoes are one the best foods (in our opinion anyway!). So finding a tasty salad recipe which incorporates them is always a win. The chickpeas also add a great source of vitamins, minerals and fibre as well, so this recipe is the perfect healthy lunch or dinner.
Ingredients
2 large sweet potatoes, or 3 small, scrubbed
½ medium red onion
425g chickpeas, rinsed and drained
120ml olive oil
60ml lemon juice
2 tablespoons garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
¼ teaspoon cinnamon
¼ teaspoon cayenne
Salt and Pepper to taste
pepper, to taste
85g mixed greens
10g fresh parsley, chopped
10g fresh Coriander, chopped
Method
Preheat the oven to 220ºC.
Cut the sweet potatoes in small cubes and transfer on to one half of a non-stick baking sheet.
Peel and slice the onion and set aside.
Add the chickpeas to the other half of the baking sheet.
In a measuring jug with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through.
Allow to cool for 20 minutes if you are eating straight away or cool completely if you are storing for later in the week.
Separate the greens in to separate large jars and top with the roasted sweet potato, chickpeas and onion.
Top with parsley, coriander and the remaining dressing.
Add the lid to the jars and store them in the fridge. Ready for work.
Or alternatively enjoy slightly warm!
Mexican inspired food has to be one of the best cuisines don't you think? This healthy taco salad is sure to get the taste buds watering.
Ingredients
2 corn tortillas, sliced into strips
Extra-virgin olive oil, for drizzling
1 romaine lettuce, chopped
1/2 a red cabbage, shredded
200g cup cooked black beans, drained and rinsed
2 red radishes, thinly sliced
1 avocado, sliced
Jalapeno slices (optional)
Sea salt
Lime wedges, for serving
Method
Preheat the oven to 200°C and line a baking sheet with parchment paper. Toss the tortilla strips with a tiny bit of olive oil and a few pinches of salt. Spread onto the sheet and bake for 10 to 14 minutes or until crispy.
Mix the lettuce, cabbage, beans, radishes and jalapeno's in a big bowl and drizzle with olive oil and lime juice.
Spoon out in to individual jars and remember to leave room for avocado and salsa!
Top with avocado, Stuart's home made salsa and a lime wedge.
Store in the fridge until ready to eat!
5. Cherry Tomato Pasta Salad
Pasta salads are a great way of filling yourself up at lunch. If you've got a hard day at work, this is definitely the way to go. Plus you can cook a whole weeks worth on Sunday to set yourself up for the rest of the week!
Ingredients
500g Wholewheat Penne Pasta
60g Fresh rocket
500g Cherry Tomatoes
400g chickpeas, drained and rinsed
160g Fresh olives
1 jar of Stuart's home made pesto
Olive Oil, Salt and Pepper to taste
Method
Preheat the oven to 220ºC and put a large pan of water on to boil
Put the chickpeas on a baking tray with a little olive oil, salt and pepper and roast in the oven for about 30 minutes.
Cook your pasta according to the packets instructions. Make sure it's slightly softer than normal.
Drain the pasta and allow to cool
At the same time remove the chickpeas and allow them to cool as well
Chop the cherry tomatoes and olives in to small chunks
Once the pasta is cooled mix the pasta, chickpeas, tomatoes, rocket and olives in a bowl.
Stir in a few spoons of Stuart's home made pesto. Basically as much as you want.
Divide in to individual jars ready for storage in the fridge.
Enjoy!
What do you think? Will you be using any of these recipes when you eventually go back to work? Or will you use one this summer at a picnic?
Wherever you decide to use one of these recipes we hope you really enjoy these healthy salads! If you do decide to serve them in jars, don't forget to take a picture and post it on social media. Don't forget to tag us!
You can also follow us on Instagram and Facebook. Be sure to tag us in all your awesome product shots and use the #sen5esbottles. We love seeing our products in the wild!
All the best
The team at Sen5es