Get a Jump on Meal Prep with this Antioxidant-Rich Mason Jar Salad
With a little planning and a lot of layering, a fresh and healthy lunch is always within reach
Stop draining your wallet with overpriced takeout and make a Pinterest-worthy salad in a jar instead. Layer all the ingredients, starting with the dressing, in a widemouthed canning jar, and never eat a sad-wilted salad again.
Mason Jar Rainbow Salad
¼ cup farro
1 ear organic corn
¼ cup olive oil, plus 1 tablespoon
1 teaspoon crushed red chile flakes
1 small head organic radicchio
1 organic red onion
1 organic cucumber
1 organic orange bell pepper
8 to 10 organic grape or cherry tomatoes
1 small bunch organic fresh flat-leaf parsley
1 organic lemon
¼ cup white balsamic vinegar
¼ cup ricotta salata
Fine-mesh strainer, medium sauce pot with a lid, two 1-quart mason jars with lids, small frying pan
1. Cook the farro
- Rinse the farro.
In a medium sauce pot, combine the farro and 3 cups water. Bring to a boil, reduce to a simmer, and cook until the grains are tender, about 30 minutes. Drain and rinse under cold water. While the farro cooks, prepare the corn.
While the farro cooks, prepare the corn.
2. Prep and char the corn
- Shuck the corn. Lay the ear flat and cut the kernels from the cob.
Lay the ear flat and cut the kernels from the cob. In a small frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the corn kernels, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 4 to 6 minutes. Add as many chile flakes as you like and stir to combine. Transfer to a plate and let cool.
While the corn cooks and cools, prepare the vegetables and dressing.
3. Prep the vegetables
- Cut the radicchio into quarters lengthwise, then cut away any core; thinly slice the radicchio.
- Peel and thinly slice the red onion into half-moons.
- Peel the cucumber, if desired; thinly slice the cucumber crosswise.
- Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
- Cut the tomatoes in half.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
4. Make the dressing
- Juice the lemon.
In a small bowl, stir together the ¼ cup oil, balsamic vinegar, lemon juice, ¼ teaspoon salt, and black pepper to taste.
5. Assemble the jars
Dividing equally between the two jars, layering from the bottom up, and using a spoon to lightly pack each layer down, fill the jars with the ingredients in this order: dressing, radicchio, onion, parsley, cucumber, farro, corn, bell pepper, and tomatoes. Crumble the ricotta salata over the top and cover each jar with a lid.
When ready to serve, shake the jar and transfer the salad to large individual bowls and serve. Store in the refrigerator for up to 3 days.
Nutrition per serving: Calories: 610, Protein: 14g (28% DV), Fiber: 10g (40% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 29g, Polyunsaturated Fat: 3.5g, Saturated Fat: 6g (30% DV), Cholesterol: 10mg (3% DV), Sodium: 125mg (5% DV), Carbohydrates: 53g (18% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.