During the summer, I’m constantly looking for ideas that will make me more mobile. I want to have everything available to me whether I want to be on a boat, on a bike, in a field, or on the edge of a dock. Planning for food seems to be the biggest hindrance, and lacking in variety. I was stuck in a rut of cold cut sandwiches, when I saw the Salad-In-A-Jar post by Lindsay Jewell, and it sparked an idea! I’ve got a homemade recipe for Tsatziki that has never failed, and would work perfectly in a jar. I plan to provide this salad as the main snack for our canoeing trip coming up.
Makes 3 cups dressing
• 2 Cups of Plain Greek Yogurt*
• ½ Cup Quality Extra Virgin Olive Oil
• ½ Teaspoon Salt
• 2 Tablespoons Red Wine Vinegar
• 1 Tablespoon Minced Garlic
• 1 Tablespoon Minced/Torn Fresh Dill (3 Sprigs or so)
• 1 Heaping Teaspoon of Minced/Torn Fresh Mint (7-8 Leaves)
• One Medium Red Onion (half for the dressing, half to slice for the salad)
• ½ Cucumber (half for the dressing, half to slice for the salad)
*You can use traditional style yogurt as well, I like the Greek-style for its added protein. Be sure to halve the amount of Olive oil, should you choose this route.
Cut your red onion and throw one half into the freezer. Use a larger jar, or medium-sized Tupperware for the mixing of this dressing. Start by plopping the yogurt in, adding olive oil, and red wine vinegar. Toss in the salt and garlic. Next, take the fresh sprigs of dill and mint leaves, and tear them into pieces (or cut), roll them around in your hand a bit, and drop them in. The warmth of your hands helps to ease the delicious oil from the herbs. Place the top on the container of your choice, and shake! Set aside, briefly. For the messy part, get out your best grater. Halve the cucumber and de-seed it by scraping down the middle of each slice with a spoon. Grate the cucumber into the yogurt dressing. Lastly, and this can be done fast to avoid tears, grab the red onion from the freezer- I found that freezing it a bit prevents some of the onion juices from making me cry- I’m extremely sensitive to it- and grate half of the (already halved) onion over the sauce. Taste the dressing; I love onion, so the entire halve may be too much for you.
• Shredded Chicken
• Shredded Pork
Begin the shredding by just adding salt (I usually ass a teaspoon per pound) and garlic (1 clove per pound) to enough water to cover the meat. Boil until very tender and shreds easily. This usually takes an hour. I’ve also tried using half of the dressing in a crock pot with chicken, the night before. Add an equal portion of water, or just enough to cover the meat, let it cook on low overnight, and you’re set to shred. I scooped in 2-3 ounces of shredded chicken per jar. Then add about a 1/4-1/2 cup dressing. Move on to veggies!
• White Cabbage
• Olives (from a can worked for me!)
• Red Onions
I believe the key is the cabbage. I love cabbage because it has a mild flavor much like most lettuces, but is hearty and maintains crunch. To stay as dry as possible, de-seed the cucumber, and tomato, and place on a paper towel while you cut the other veggies. Drain the olives. Slice all the veggies into 2 inch strips or so, so they can be easily speared. Throw the veggies into your jar, cabbage on top, and secure the lid. If sealed, your jar can stay in the fridge for a week!
We’re off to Wekiva Springs! I love how the Raj style labels make my salad look so unique. You can tie the jars to a backpack, or place in a cooler to enjoy on your on-the-water picnic, or any other adventure!
- Square Labels • I chose the “Raj” style in Soft Blue.
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