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Mason Jar Salads and More: 50 Layered Lunches to Grab and Go Paperback – May 20, 2014
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"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
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Top Customer Reviews
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.Read more ›
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.Read more ›
Most Recent Customer Reviews
This book is packed with great ideas for all kinds of quick, grab & go & most importantly, healthy meals. It's full of great recipes with simple to find, every day ingredients. Read morePublished 17 days ago by HLT
I have tried several of the layered salad recipes and they are very good but I should have researched more. Many pint size jar recipes. Many recipes are basic salads (i.e. Read morePublished 1 month ago by Denise
Some really good ideas for lunches on the go. I make lunch for myself for work and my daughter for school the night before and mornings are a breeze. Just grab and goPublished 2 months ago by Katherine C.
I've been making mason jar salads for the last 6 months or so, my girlfriend and I thought this would be a great way to add some variety and have a better source of recipes than... Read morePublished 3 months ago by Doug