I just wanted to say, how cute is this!? I love mason jars and think everything tastes better when you eat from them. I love how you can see each and every layer of the salad. The BEST part about this is once you add the dressing, a quick shake of the jar is all thats needed to coat each and every piece. Who has time to toss a salad at work… not me! I will be taking this to my office tomorrow with my homemade lemon vinaigrette and some grilled chicken. I’m hoping my husband does the same but, its not likely 😉
For the salad you will need:
- 1/2 cup cherry tomatoes
- 2 small Persian cucumbers
- 1 cup arugula
- any other chopped vegetable of your choice (carrots, bell peppers, etc.)
For the dressing you will need:
- 2 tbsp spicy brown mustard
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 1 tbsp balsamic vinegar
- 1/2 cup olive oil
Take the cucumbers and tomatoes and chop them up.
Place them at the bottom of the mason jar and start to layer the vegetables. Then add a handful of arugula to the top of the jar.
For the dressing, mix all of the ingredients together in a bowl and whisk them until blended. I purposely did not add any garlic or onions for those doing a low FODMAP diet. If you haven’t noticed, almost all salad dressings contain onions or garlic. This vinagrette will definitely be much easier on your stomach.
I put the dressing in a mason jar (so easy to just shake it up when it separates) and will take one jar of salad and one jar of dressing to work with me tomorrow.