Very Easy // 15 mins // As Many As You’d Like

Lotsa useful hacks in this week’s recipes.  I make freezer cubes out of blended left over salads.  They make for an extra flavorful dressing.  We always have a little wilty salad left at the end of a meal.  It makes for great flavor later.

Favorite Harvest Fruits & Veggies, cut into bite sized pieces (I used plums, apples, tomatoes, lettuce, grapefruit, orange, zucchini, onion)


  • Salad Flavorings
  • Frozen Salad Puree Cubes
  • EVOO
  • Maple Syrup, Honey, Agave, Date Molasses
  • Salt & Pepper
  • Hot Sauce
  • Miso, Soy Sauce, Ponzu
  • Spices
  • Seeds & Nuts
  • Granola
  • Olives, Capers, Pickles, ETC.

We’ve done two salads today to show how the order of the ingredients matter, especially if you’re making salads to eat at a later meal.  Choose wide mouth pint or quart jars.  I used pint jars for mine.  For our tomato plum salad w/ started w/ a frozen salad cube & a squeeze of grapefruit, about 2 Tbs of juice.

Load in the onions first, then zucchini, then tomatoes & plums.  Add lettuce & top w/ extra flavorings.  I used Kalamata olives & toasted sunflower seeds.  I added a few cherry tomatoes at the very top.  Put the lid on, don’t shake until ready to eat. 

The fruit & trail mix salad layers up a little differently.  I put about 1 Tbs of maple syrup in the jar w/ a hearty pinch of Chinese 5 spice.  Top w/ the apple pieces with a generous squeeze of OJ to keep them from browning.  Add the plums, then lettuce then trail mix.  I used a goji berry mix w/ peanuts & dried fruit.  Cover & refrigerate until ready to eat.  Shake well before diving in. 

These are great grab and go healthy Harvest meals & snacks for work & school.  Make up a bunch and take them with you.  Small insulated lunch bags are available everywhere now.  Harvest Hack: Add a cold or frozen bottle of water to keep the salad nicely chilled.