The author explains how to design your own salad in a jar. She also includes grains, fruits and vegetables along with cooking plans. I love the detail in the order things should go in a jar to prevent wilting. She has the standard design with eight layers and gives a reason why each layer should be placed in that location. Under each recipe is a phot of the finished product along with health benefits. The book is divided into five sections.
Salad dressings
There are some wonderful recipes for vinaigrettes that I cannot wait to try especially the Thai Pick Me Up, French vinaigrette, and Green Goddess.
Raw
This section uses all raw ingredients like traditional salads with a twist. She uses avocado, sprouts, kale, pomegranates and tahini just to name a few.
Small jars
These jars are for light meals or to be served with an entrée. Most of the recipes have only a few ingredients but the combinations sound amazing for example the recipe for greens, feta, blueberries and walnuts using the French vinaigrette. Another is arugula, fennel and parmesan cheese with lemon vinaigrette.
Big jars
The big jars are complete meals and can be served on their own. I love Greek salads and never considered putting it in a jar.
Sweet endings
Who doesn’t like sweets or desserts? This section includes overnight oats, parfaits along with fruits and nuts.
These jars would be perfect for a backyard picnic, lunch in the office or really anywhere. They are quick and easy to make. Most of the ingredients are easy to find and I imagine with this list of recipes, you will be inspired to make more combinations on your own.
