No Lettuce Mason Jar Salad with (a little bit) Spicy Peanut Dressing

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Sometimes I like a salad without lettuce – just tons of veggies and dressing.  For one thing, less chopping.  But also, they just feel a little heartier sometimes, and it’s always nice to mix things up.  I came up with this dressing and salad by trial and error – just ask my husband how many versions of the dressing he was delighted forced to taste.

Makes 4 entree sized salads.

Dressing Ingredients:

  • 1 TB sunflower (or olive, or or canola, or whatever oil you feel like….) oil
  • 2 tsp sesame oil
  • 1 tsp ginger, finely chopped (or buy the minced stuff in a jar, as far as I can tell it tastes just as good, I just happened to have fresh on hand)
  • 4 TB rice wine vinegar
  • Juice of 1/2 a lime
  • 1/4 tsp wasabi paste (it comes in a little tube in the Asian aisle at most mainstream grocery stores)
  • 1/8 tsp minced garlic
  • 3 tsp creamy peanut butter (I used natural, so no ingredients other than peanuts)
  • 1/4 tsp red pepper flakes
  • Sea salt to taste

Salad ingredients:

  • 2 c cooked, shelled edamame (a full package in most freezer sections, defrosted if starting from frozen
  • 2 red bell peppers, diced
  • 9 oz bag of shredded cabbage and carrot mix
  • 8 green onions, white and light green parts, sliced
  • 1/2 of a 9 oz package of fresh snow peas, trimmed, sliced
  • 1/2 a 12 oz package (around 2.5 c) of broccoli slaw
  • 8 oz of leftover cooked chicken breast, chopped or shredded (optional)

Directions:

  1. Place all dressing ingredients in a food processor or blender and blend until mixed thoroughly.  Divide dressing among 4 quart mason jars.  These are what I use.
  2. Layer salad ingredients in the following order (bottom to top):
  • Edamame
  • Bell peppers
  • Shredded cabbage & carrot mix
  • Green onions
  • Snow peas
  • Broccoli Slaw
  • Chicken (if desired – this salad packs a great protein punch with out it, but if you are someone who needs an animal product to feel like you’ve had a meal – and here I’m looking at my husband – top it with some leftover chicken)

3.  Seal jars tightly (I use these lids) and store in refrigerator for up to 5 days.

Prior to serving, give the jar a shake, and dump it on a plate.  Or, if you’re busy like I sometimes am, and maybe even not somewhere with plates, just shake it up good and eat it out of the jar.

This entry was posted in Dinner, Lunch, Make Ahead, Mason Jar Meals and tagged , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

One Response to No Lettuce Mason Jar Salad with (a little bit) Spicy Peanut Dressing

  1. Pingback: September 11 – Weekly Meal Plan | Plan Prep Pour

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