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
- Maple Syrup, Honey, Agave, Date Molasses
- Salt & Pepper
- Hot Sauce
- Miso, Soy Sauce, Ponzu
- Seeds & Nuts
- 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.