It's all about the jars ...

October 15, 2017

 

When I'm taking summer salads to work, I love the stacking option in jars - glass is easy to clean, and visually, so very attractive.  I usually start with the dressing on the bottom (if you plan tipping into a bowl when eating - the dressing will then coat the ingredients, instead of adding at the top and making a soggy end product), then heavy veg (beans, carrots, cucumbers), then a carb component (pasta, rice, noodles), a layer of chopped tomatoes, another layer of lightweight greens and finished with a protein - chicken, beef or grated cheese.  As you can see - you fool with this recipe to suit your tastes.  Wash it down with a herb infusion of mint - hot or cold.

 

Simply delicious!

 

 

 

 

 

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CATHERINE'S
COOKING TIPS

#1 

Shop local and try to use seasonal ingredients - they will be freshest and most economical

 

#2

Buy the best you can afford - even if it means making do with less.

 

#3

Keep it simple - and as unprocessed as possible.  Butter and E.V. Olive Oil over margarine, spreads and processed vegetable oils,