“Complacencies of the peignoir, and late
Coffee and oranges in a sunny chair…”
~Wallace Stevens from “Sunday Morning”
It is the week before Christmas break and I cannot believe how fast time rushes by. Today was Day #15 of the December Green Smoothie Challenge and I am enjoying sharing my recipes and being artful by capturing a photo each morning to share on my Facebook page.
Mike and I enjoyed a quiet weekend at home and last night watched, Broadcast News. It reminded me of high school when I had aspirations of being a television journalist. While I do have a broadcasting degree from Marquette University, life had other plans for me and I am thankful that I heard my calling to be a teacher. As I type this, I am hoping that the blizzard conditions outside cease. I do not want a snow day tomorrow ~ I have too much to accomplish with my students. Though, if we do, I will make sure to be productive and may find time to share a recipe for the soup that is bubbling in my Crock-pot.
Yesterday afternoon, after my Weight Watchers meeting, I went grocery shopping (I would really like to bring back my routine of shopping mid-week) and in addition to green smoothie ingredients I bought fresh produce for Mason jar salads. Often we associate salads with summer but, like soup, I think that salads are seasonless. I brainstormed what I thought would constitute the perfect winter salad. Of course, what came to mind was juicy oranges and grapefruit. I thought that the perfect accompaniment to both would be fennel and pomegranate. But what about the dressing? I knew that the citrus salad needed something both sweet, tart, and savory. How about green apple? I have to say ~ the result was pleasing and I am almost as excited to share these gorgeous salads with you as I am to eat them this week.
- 1 cup of vinegar (I used 1/2 cup raw apple cider vinegar and 1/2 cup white balsamic)
- 1/4 cup olive oil
- 1 Granny Smith apple (I left the peel on)
- 1 orange (juice and zest. This gives the dressing sweetness without adding refined sugar)
- 1 clove of garlic
- 1 teaspoon of onion
- Salt & pepper to taste
If you want to control the amount of oil that goes into your dressing you can leave it out and add the oil to each individual salad. Lemon juice or lime juice would work well in place of the orange and you could add honey or sweetener of choice to make it slightly sweet. I always recommend that you taste as you go when making homemade dressings. I like dressing tart so I am in generous when I add in the vinegar.
If you are new to Mason Jar Salads you may want to read one of my previous posts that shares many tips for jarred salads: Mason Jar Salads: Fresh, Visually Appealing, and Versatile.
WINTER CITRUS & FENNEL MASON JAR SALADS
I made six jarred salads and layered the following in each one quart sized Mason jars. Layer the dressing first, followed by hearty fruit/vegetables. Layer the lettuce/greens last.
- 3 Tablespoons of Green Apple Vinaigrette Dressing
- Red bell pepper (I used one pepper)
- Sliced fennel (I used one bulb)
- Grapefruit (I used one. Peel like an orange and cut in slices)
- Oranges (I used two)
- Celery (three ribs)
- Raw pumpkin seeds and almonds (2 Tablespoons per salad)
- Chopped kale
- Chopped romaine lettuce
I am so thankful to the weekends and time to recharge and prepare for a busy week. Mason Jar Salads are a huge time saver since they only take about a half an hour to prepare and they stay fresh all week.
If you are interested in other salad and dressing recipes, make sure you check out my Salad Tab and my Salad Dressing Tab. I hope that you enjoy this recipe and that it makes your life a little less hectic and a lot more healthy. There are only a couple more weeks left in 2013 so let’s make them the best that we can. I look forward to a new year and sharing this journey with my health-minded friends. I promise many more recipes in the days to come.