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This week the #SundaySupper Tastemakers are sharing recipes that travel. Summer is in full swing with lots of summer fun happening. We all need great recipes that travel well for vacations, picnics, barbecues, potlucks, you name it! Be sure to scroll down for the links to all of the recipes so you don't miss a thing! I'd also like to thank my co-hostess with the mostess, Coleen of The Redhead Baker, for teaching me how to host a #SundaySupper event. Thanks, Colleen! You are the best! I hope I didn't screw things up too badly!
Don and I hit the road several times a year to visit Madison wherever she might be. For the past 4 years I feel like we've worn a groove on 95 north to Savannah when she was attending college at the Savannah College of Art & Design. Since she graduated recently, we won't be making that trip as often as I like, but we'll still be traveling to visit our girl.
Currently she is in Hong Kong!! Wish I could visit her there!! She was chosen by her college to participate in an all-expense paid Cultural Experience Trip (of a lifetime). Only a small number of students at the top of their class were chosen, and they are traveling with some of the professors to exhibit their work in Hong Kong, as well as experience the culture and take in the sights. It is a 2 week trip and just as soon as she gets back we are setting out on the road to move her to her new city for the rest of the summer. She landed a summer internship in North Carolina and is very excited about the move.
You can bet I'll be packing these salads! Eating a fresh and healthy diet has always been a challenge on the road. We want something quick, but we also want something that tastes good. What is the point of eating all those calories if you don't enjoy it? Since I discovered how to make salads in a mason jar on allrecipes.com, we can enjoy fast, fresh, healthy, and great tasting meals on-the-go.
I was a bit skeptical at first. I wasn't too sure the lettuce would stay fresh in that jar for several days, but it does! It stays crisp and delicious like a just made salad should, and my favorite part is I can put whatever I want in the jar, so I'm not stuck with the limited choices at fast food joints. I like that!
The trick is to layer the salad properly. The dressing always goes on the bottom, next up will be those tough veggies that won't soak up all the dressing and get soggy, like grape tomatoes or carrots. On top of the veggies add some protein such as chicken and then some goodies like hard boiled eggs, cheese, and bacon. Lastly is the lettuce. Screw on the lid and store your salad in a jar in the fridge for up to 5 days.
When ready to eat, you can shake it all up and eat right out of the jar if needed, or pour the salad onto a serving dish and enjoy! Don't forget a fork!! Salads in a jar are great to make up on the weekend for a quick lunch during the week, but I also love to enjoy them for dinner on those nights when I don't feel like cooking. You can put any combo of flavors in the jar that you like, just be sure to layer the ingredients so things don't get soggy. Soggy salads are sad salads and we can't have that!
I chose to go with a Cobb Salad for my salad in a jar. Cobb Salad is a hearty, main-dish salad that includes many of my favorite things, but I did swap out the blue cheese for Gruyere as a personal preference. I also left the avocados out, because avocados are very sensitive once you remove the skin, and I didn't want any yucky brown avocado pieces in my salad. Once they turn, they turn me off!
Other than that, my Cobb Salad starts with a homemade Tomato Vinaigrette Dressing I add to the jar first. I toss in some grape tomatoes and layer my shredded chicken on top of that. The tomatoes and the chicken will protect everything else from the dressing, so now I can add pretty much whatever I like. Next up was a sliced hard-boiled egg, Gruyere cheese cubes, some diced bacon, chives, and in the space that was left I stuffed in the greens.
If I'm going to be enjoying this right out of the jar, I do leave a little space at the top so I can shake it up and dig in. Doesn't get much easier than that!
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Cobb Salad in a Jar
- 1/4 cup Tomato Vinaigrette Dressing
- about 5-6 grape tomatoes, halved
- 1/2 cup shredded chicken, seasoned with salt and pepper (leftover chicken works great, or sometimes I pick up a rotisserie chicken from the deli)
- 1 hard-boiled egg, sliced and seasoned with salt and pepper
- 1/4 cup Gruyere cheese cubes or Blue Cheese if you prefer a more traditional Cobb Salad
- 1-2 slices thick cut bacon, diced
- a tablespoon of freshly chopped chives
- about 2 cups of Romaine lettuce or a mixture of lettuce greens works great too.
- A quart sized mason jar with a wide mouth and lid
- Layer the ingredients in the mason jar as follows: 1/4 cup Tomato Vinaigrette Dressing, grape tomatoes, 1/2 cup shredded chicken, 1 sliced hard-boiled egg, 1/4 cup cheese cubes or crumbles, diced bacon, a tablespoon of chopped chives, and about 2 cups lettuce greens. The amount of lettuce will vary depending on if you want to stuff the jar full or leave some space for shaking up and eating straight from the jar.
- Screw on the lid tightly and refrigerate for up to 5 days. When ready to eat, spoon out the salad onto a serving dish or shake it up dig right into the mason jar. Enjoy!
Prep Time: 10 mins.
Tags: Cobb Salad in a Jar, Mason Jar, Travel, Make-Ahead, Healthy, On-the-Go, Recipe, Fresh, Bacon, Cheese, Homemade Dressing
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