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Mason Jar Salads and More: 50 Layered Lunches to Grab and Go Paperback – May 20, 2014

4.6 out of 5 stars 141 customer reviews

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Editorial Reviews

Review

"Mirabella offers delicious recipes for salad combos, dressings, smoothies, and other light meal ideas to perk up your lunch."—The Christian Science Monitor

"This cookbook is all about feeding you idea after idea, and then showing you just how to execute each on. Plus, salads layered in jars just look pretty! Who wouldn't want to eat these beautiful salads?!" —TheKitchn.com

About the Author

Julia Mirabella grew up in a household that emphasized Italian food and taught her to love cooking with fresh ingredients. When starting her first job as an attorney, she realized she needed to rethink her work lunches and started making Mason jar salads as a way of eating better. She lives in Washington, DC.
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Product Details

  • Paperback: 160 pages
  • Publisher: Ulysses Press (May 20, 2014)
  • Language: English
  • ISBN-10: 1612432891
  • ISBN-13: 978-1612432892
  • Product Dimensions: 6.5 x 0.5 x 8.9 inches
  • Shipping Weight: 9.9 ounces (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (141 customer reviews)
  • Amazon Best Sellers Rank: #1,393 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By J. A. Hayes on April 5, 2014
Format: Kindle Edition Verified Purchase
I bought another Mason jar salad book that didn't give any information about what size mason jars, or other things one could do with Mason jars. Ms. Mirabella has provided in-depth information about tools and processes - and excellent recipes. The pictures are wonderful, the ideas are brilliant. I have a problem with limited time to prepare and eat breakfast and lunch during the week. These are terrific make-ahead items to store in Mason jars, just grab a pre-made meal from the refrigerator and go. Thank you for the excellent inspiration!
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Format: Kindle Edition Verified Purchase
I love this book! I have been eating mason jar salads several times a week since I bought the book and have tried about 10 of the recipes. Particular favorites that I have often include: Green Bean & Feta; Corn & Blueberry (see attached photo); Beet and Carrot; Mixed Greens with White Bean Salad; and Arugula, Pine Nut and Parmesan. While I think the recipes are terrific with interesting combinations of ingredients, I have several suggestions for would be salad chefs:
1) Cut back on the oil, especially if (like me) you are watching your weight or limiting fat intake. The recipes are paired with homemade vinaigrettes which contain oil. Fine, I love oil, but the quantities can be reduced without making a big difference in the tastiness of the salads. Recipes calling for 3 T of oil get cut back to 1 T. I usually just use equal parts oil and whatever vinegar or juice (lemon, lime, etc.) is recommend. Also, when the recipe calls for toasting pine nuts in oil, I use a spray of olive oil in the skillet instead of the tablespoon called for in the recipe.
2) Keep a supply of salad greens on hand. I use all kinds--whatever looks good at the store (kale, red leaf lettuce, spring mix, spinach, baby arugula). After I get the dressing and key ingredients in, I fill the jar all the way up with greens. Also, many of my favorite recipes call for cherry tomatoes so I routinely buy a large container of them (at least until my tomato plants start producing).
3) Always make the quart size. Some of the recipes specify the pint size but that's not enough room for the addition of extra greens which add flavor, fiber, and vitamins and make it feel more like a full meal (which it is for me--I have one for lunch most work days).
4) Always prepare TWO quart size jars of the same recipe.
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Format: Paperback
Food in jars has surged in popularity over the last number of years, and no one is more appreciative of this clever way to store, serve, and display food than I am. That's why I didn't hesitate for a moment when I was offered a copy of this book to review by the publisher. I am in love with this book! While its subtitle is "50 Layered Lunches to Grab and Go," it is so much more than that. Lunches, yes, but dinners, side dishes, and the convenience of having a fresh, delicious meal at arm's reach makes this book a necessity in every kitchen library. Imagine a busy day, no time or energy to prepare a meal, but a delicious and healthful one readily at hand, previously prepared and stored in the fridge in a Mason jar. This is the stuff dreams are made of.

It's a lovely book, loaded with mouthwatering pictures - so important in cookbooks - with an incredible variety of succulent salads from more commonplace green salads (though there is nothing at all common about these ingenious recipes and unique combinations) to breakfast, pasta, rice, snacks, you name it! I'm talking curried chicken salad, chili, potato salad, and ratatouille. I may need to buy an additional fridge, and certainly cases of Mason jars, to hold the ample and diverse jarred meals included in this book. The Porcini Mushroom Risotto is excellent, the Mango Salsa I could eat right from the jar. Who needs chips when you have something this good?

If you are a fan of homemade salad dressings like I am, let me tell you that this book is worth having for the vinaigrette recipes alone. I have had a different salad dressing every day this week and am stymied as to which one I like best. All of them have a summery freshness that makes me feel as if I am dining at some Oceanside resort.
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Format: Paperback Verified Purchase
After our wedding I had about a million mason jars, and nothing to do with them. I came across this book and immediately thought it was a wonderful, affordable, and practical idea. Since taking the mason jars to work, I have had no lunch spills in my purse, which is an impressive and positive statistic considering my track record before with pyrex! I have made several of these salads and breakfasts and enjoyed all of them. I appreciate that the author offers a few novel items, keeping with the season and the farmer’s market like sorrel, but unlike a top chef cookbook, I can easily find most of the ingredients in the book, even if I am not sourcing at the same places as the author. These recipes are quick, healthy, and portioned well. I find myself better able concentrate in the afternoon after making one of these salads, instead of the old 2 pm crash. I am filled, but not weighted down. I would highly recommend this book to busy people looking for healthy food.
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