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Healthy recipe: Homemade Salad Jars

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!

Fresh salad in a glass jar
You can put any salad in a jar!

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

  1. Drain the tins of mixed beans and sweetcorn to remove any excess water

  2. Chop the block of Feta in to small chunks

  3. Halve the cherry tomatoes

  4. Mix the beans, sweetcorn, tomatoes and Feta together in a bowl

  5. Add a handful of spinach to a jar

  6. Layer 4 or 5 spoonfuls of the bean and cheese mix on top of the spinach

  7. 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

  1. Preheat your oven to 180ºC.

  2. Place a few Coz lettuce leaves around the edge of your chosen jar or a serving bowl.

  3. Chop the rest of the lettuce in to small 1 inch pieces and put in a mixing bowl.

  4. 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.

  5. Cook in the oven for about 10 minutes or until golden. Stirring every 2 minutes.

  6. Add the parmesan, anchovies, croutons and chicken to the mixing bowl and stir.

  7. 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!

  8. 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.

  9. 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!

  10. The dressing will now be spread through the salad and ready to enjoy.

a colourful salad in a jar
You can make the salad as colourful as you like!

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

  1. Preheat the oven to 220ºC.

  2. Cut the sweet potatoes in small cubes and transfer on to one half of a non-stick baking sheet.

  3. Peel and slice the onion and set aside.

  4. Add the chickpeas to the other half of the baking sheet.

  5. 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.

  6. 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.

  7. Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.

  8. Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through.

  9. Allow to cool for 20 minutes if you are eating straight away or cool completely if you are storing for later in the week.

  10. Separate the greens in to separate large jars and top with the roasted sweet potato, chickpeas and onion.

  11. Top with parsley, coriander and the remaining dressing.

  12. Add the lid to the jars and store them in the fridge. Ready for work.

  13. Or alternatively enjoy slightly warm!

Recipe from Tasty.co


Fresh salad in a kilner jar
Klip top jars make for great containers for large salads

4. Healthy Taco Salad


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

  • Stuart's homemade tomato salsa

  • 1 avocado, sliced

  • Jalapeno slices (optional)

  • Sea salt

  • Lime wedges, for serving

Method

  1. 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.

  2. Mix the lettuce, cabbage, beans, radishes and jalapeno's in a big bowl and drizzle with olive oil and lime juice.

  3. Spoon out in to individual jars and remember to leave room for avocado and salsa!

  4. Top with avocado, Stuart's home made salsa and a lime wedge.

  5. Store in the fridge until ready to eat!

Recipe inspired by Love and Lemons


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

  1. Preheat the oven to 220ºC and put a large pan of water on to boil

  2. Put the chickpeas on a baking tray with a little olive oil, salt and pepper and roast in the oven for about 30 minutes.

  3. Cook your pasta according to the packets instructions. Make sure it's slightly softer than normal.

  4. Drain the pasta and allow to cool

  5. At the same time remove the chickpeas and allow them to cool as well

  6. Chop the cherry tomatoes and olives in to small chunks

  7. Once the pasta is cooled mix the pasta, chickpeas, tomatoes, rocket and olives in a bowl.

  8. Stir in a few spoons of Stuart's home made pesto. Basically as much as you want.

  9. Divide in to individual jars ready for storage in the fridge.

  10. Enjoy!

Salad jars
Why not add wooden forks for when you take the salads on a picnic!

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





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