"Limp greens and soggy veggies are often the fate of a made-ahead salad destined for the lunchbox. In Giada De Laurentiis' cookbook, "Happy Cooking," she provides a shaker jar strategy. Chill. Shake. Enjoy."
"In small bowl, whisk hummus, juice, oil and salt. Pour dressing into bottom of a wide-mouth quart-size jar or sealable container. On top of dressing layer: peas, grapes, celery, feta, radicchio or cabbage, romaine and almonds. Seal and refrigerate for up to 6 hours."
"When ready to eat, shake the jar to coat and mix the entire salad in the dressing. Instead of the romaine, use a handful of shredded vegetables from a salad mix purchased at a local supermarket, such as a Sweet Kale Chopped Mix with kale, broccoli, Brussels sprouts, green cabbage and radicchio."
A shaker jar salad method prevents the common problem of limp greens and soggy vegetables in packed lunches. The technique involves layering ingredients strategically in a wide-mouth quart-size jar, starting with a homemade dressing made from hummus, lemon juice, olive oil, and salt at the bottom. Heartier ingredients like beans, grapes, and celery follow, then cheese and vegetables, with delicate greens and nuts on top. The sealed jar refrigerates for up to six hours. When ready to eat, shaking the jar thoroughly coats and mixes all ingredients with dressing, creating a fresh, flavorful salad. This method works with various vegetable combinations and can be customized based on available ingredients.
Read at Boston Herald
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