Confetti Salad in a Jar with Creamy Chipotle Dressing

Confetti Salad in a Jar with Creamy Chipotle Dressing by Produce with Amy

“We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.” ~ Adelle Davis

I am sitting on the sofa wrapped in a blanket with a steaming cup of Egyptian Licorice tea and taking advantage of another spontaneous day off of work to blog. Nearly every school in the Upper Peninsula of Michigan (aside from Michigan Technological Universty which never seems to close) has been cancelled because of  blizzard conditions and dangerous wind chills (this morning’s windchill dipping to -40 in some areas). Tonight it is predicted that the wind Phoebe chill will be even more severe. I refuse to let the looming winter dampen my spirits. As I said in a Facebook post this weekend, “I love to re-frame my misery over the weather and imagine how much more poignant the beauty of my summer flowers will be. The water will be that much more refreshing and the sky will ache even more blue. Positive thinking will reshape your world.”

This is day #6 off in our school district because of inclement weather. This means that any additional days (and I am sure there will be more) will have to be made up. I guess that the fierce winter weather is an opportunity cost for living in such a wild and beautiful place. Even our pup Phoebe is feeling the cold pinch and we had to buy her little booties to protect her feet from the icy conditions. She does not seem to mind them one bit and frolics around in the snow when they are on her feet.

As winter progresses I think that I am tackling a case of cabin fever by cooking up a storm.Jars Our freezer is fully stocked with a wide selection of soups, chili, and individually portioned meals. We have a dozen Mason jar salads in our refrigerator and my husband Mike suggested that perhaps I needed an intervention. In fact, we can barely open the freezer and I think that next week I will only make jarred salads (and maybe a small batch of soup) so that we can make a dent in our frozen supply. 

Planning and prepping meals is the #1 most valuable lesson that I learned when I joined Weight Watchers seven years ago. This routine not only helps me with my weight management but it also reduces stress and is kind to my pocketbook. Mid-week I figure out what our meals will be and write out my shopping list and go shopping either Friday night after work or Saturday after my WW meeting. I would like to bring back my routine of shopping mid-week but Friday evening seems to work well and it saves me valuable time on the weekend. 

While I do not think that it is necessary to eat salads when you follow the Weight Watchers plan, since I try to stick to a plant-based meal plan, salads are an obvious choice for me. The combinations for salads are endless, and since I constantly rotate my ingredients and dressings, I never get tired of them. I am thankful that my salad posts have been popular because it encourages me to keep coming up with new variations. So thank you for all of your comments and feedback! Please keep them coming. It inspires me when I know that people are reading and trying my recipes. 

If you are new to Mason jar salads you might find this post helpful. I make my salads in one quart wide-mouthed jars and they are filling enough to serve as a meal. They last over a week in the refrigerator and they display the salad so beautifully that I always look forward to eating them. My recent salad addiction is cabbage. I enjoy its crunch and the multiple health benefits it offers. While I love cooked cabbage, studies show that lightly steamed or raw cabbage offers up more nutrition. Read more HERE

Chipotle in Adobo SauceA couple of weeks ago I made Scarlet Salads in a Jar with Cherry Chipotle Vinaigrette. Since I froze the remaining chipotles, and have an affinity for their smoky and spicy flavor, I decided to incorporate them in another salad dressing recipe. I also wanted to impart a flavor burst with a marinated bean salad. Many people commented on photos that I posted that my bean salad looked like Cowboy Caviar and I am certain that this salad would work well as a dip for chips (though I am trying to ignore that thought since tortilla chips are one of my biggest weaknesses). 

Creamy Chipotle DressingCREAMY CHIPOTLE DRESSING (printable recipe below)

  • 1/2 cup of unsweetened organic soy milk (I also use unsweetened almond milk for creamy dressing. You could also use soy yogurt or if you eat dairy, Greek yogurt)
  • 3 Tablespoons of vinegar (I used raw apple cider vinegar)
  • 1 lime (juice and zest)
  • 1 chipotle pepper (be warned, a little goes a long way. If you want the dressing extra spicy add more but taste as you go)
  • 1 clove of garlic
  • 1 Tablespoon of onion
  • Fresh Cilantro (I grabbed a handful or approximately a 1/4 cup)
  • Salt and pepper to taste

(Next time I make this dressing I am going to stir in some salsa.)

Blend well and store extra dressing in a cruet or jar in the refrigerator.  I have found that my homemade dressings last for over a month because the citrus and vinegar help to act as a natural preservative. I made a batch of Pumpkin Vinaigrette for a family gathering on Christmas Eve and my mom said that she had some the other day and it was still fresh.
Confetti Salad in a Jar with Creamy Chipotle Dressing

CONFETTI SALAD IN A JAR WITH CREAMY CHIPOTLE DRESSING

I layered the following ingredients in 5 ~ one quart Mason jars:Creamy Chipotle Dressing

  • 2-3 Tablespoons of Creamy Chipotle Dressing (since the confetti salad is marinated you may find that you need less dressing but I added 3 generous Tablespoons)
  • Green bell pepper chopped or in strips (1 used two peppers)
  • Cherry tomatoes halved (I used one and 1/2 pints)
  • Avocado (I used three avocados) Update: after eating the salads I will put in more avocado next time. The avocado stays fresh and is so delicious with the Confetti Salad.
  • 1 cup of Confetti Salad (recipe to follow)
  • Chopped kale
  • Chopped cabbage (do not be afraid to push down so you can fit more cabbage in the jar)Confetti Salad

CONFETTI SALAD (This recipe made exactly enough for five salads. However, it is so good, next time I will make extra to eat as a snack or side.)

  • 1/4 cup chopped red bell pepper
  • 1/4 cup black beans
  • 1/4 cup white beans
  • 1/4 cup edamame
  • 1/4 lentils
  • 1/4 cup corn
  • 1/4 cup chopped cucumber
  • 1/4 cup chopped cilantro
  • 2 limes (juice and zest)
  • 1 jalapeno (finely chopped)
  • 1 large clove of minced garlic
  • 1 bunch of green onions
  • 1/8 cup of vinegar (I used raw apple cider vinegar)
  • 1/8-1/4 cup of extra virgin olive oil
  • Homemade Taco Seasoning (to taste. I ended up adding approximately 1 Tablespoon)
  • Salt and pepper to taste

Confetti Salad

Printable Recipe: Confetti Salad in a Jar with Creamy Chipotle Dressing

Pin this post HERE. 

Confetti Mason Jar Salad in a Jar with Creamy Chipotle Dressing

Every week when I make a new jarred salad I think that it is my favorite one. That is exactly what I thought this morning when I had one of these salads for breakfast. Yes, that is right, I love to eat salad for breakfast. A couple of years ago when I was in Israel I really enjoyed the wide-array of raw vegetables and salad fixings that were served for breakfast at the hotels we stayed at. Now a salad is often my breakfast of choice. Today this salad really hit the spot today and I will be making the Confetti Salad at the next gathering I am invited to (it will give me the excuse to nibble on some tortilla chips 😉 )

Garden Fiesta Jarred SaladIf you like Mexican inspired food as much as I do you may also be interested in the Garden Fiesta Mason Jar Salad that I created in September.

Make sure that you check out all my other Salads and Salad Dressing recipes too.

If you try one of my recipes please make sure to let me know what you think. I love when people stop by my Facebook page and leave photos and feedback. It is also interesting to hear what tweaks individuals add to my recipes to make them their own.

Winter can be a challenge for meal choices and I find that making jarred salads really helpConfetti Salad in a Jar with Creamy Chipotle Dressing streamline my work week and keeps me on the healthy path. I do not have to think about what I will be eating for lunch and I end up getting in a variety of fruit and vegetables that I would not normally eat if I was just throwing together a salad on the spot. I am also mindful of rotating my fruit and vegetables to make sure that I am meeting my bodies nutritional needs. While the salad makes a meal on its own, I find that I can share one with my husband Mike as a side-salad with dinner.

I will be posting more jarred salad recipes so make sure you check back often. An upcoming post will feature a salad with a layer of Citrus Berry Slaw and a Strawberry Basil Balsamic Vinaigrette. Take care, stay warm, and fill your plate with the rainbow. Your immune system, skin, waistline, and energy levels will thank you!

Confetti Salad in a Jar with Creamy Chipotle Dressing

Confetti Salad

Advertisements

Cabbage Soup ~ Wholesome, Plant-Based, and Weight Watchers Friendly

Weight Watchers Friendly Cabbage Soup

“Snow provokes responses that reach right back to childhood.”-Andy Goldsworthy

It would be a lie if I said that I did not do a jubilant snow-day-dance in my kitchen this morning when I got the call that school was cancelled due to inclement weather. I tapped on the window and mouthed the words to Mike, “SNOW DAY.” It may have been an act of unkindness considering the fact that he was brushing my Jeep off at the time. He scowled up his face in mock disgust. About forty-five minutes later he was headed out the door to work. He grabbed his Arctic Carhartts, planted a kiss on my mouth, and left the house with a smile plastered on his face from ear-to-ear. Mike is so thankful to be employed right now and loves his new job. We are so fortunate and will never take for granted the opportunities that we are given or our network of support. Last year at this time Mike was a full-time college student and we were stressed about our finances. It feels wonderful to have two incomes again and to be catching up on our bills.

Athena absorbing the snow day magic from her chair.

Athena absorbing the snow day magic from her chair.

This morning I enjoyed a silent house and the company of our furbabies. I had a bottomless cup of tea and felt my energy levels restore. While I spent my afternoon working on lesson plans (yes, a snow day really throws things out of whack) this morning I allowed myself to be steeped in the bliss of writing in my journal, yoga, and brainstorming future blogs.

Today’s recipe is one that I have been meaning to share for quite a long time. It is an old healthy favorite that my mom and I loved making when I was in high school and college. In fact, I talked to my mom today and she said she was getting ready to make a pot. I have seen recipes for many different versions over the years and this is a recipe that I often share with my Weight Watchers members.

I am going to share a basic recipe and you may decide to bulk it up with pasta or beans and flavor it with your favorite spices. You can also add other vegetables (I have added zucchini, broccoli, cauliflower, spinach, kale or whatever I have on hand). When I ran it through the recipe builder it came out to 1 PP per cup but I do count it as 0 when I follow the Simple Filling Technique (even though juice is not a Power Food).
Cabbage Soup by Produce with AmyCABBAGE SOUP

*1 medium head of chopped cabbage
*1 medium chopped onion
*4 ribs of chopped celery
*3 chopped bell peppers (I use one green, one red, and one yellow. I really like the flavor that the bell peppers bring to the soup)
*2 cups of chopped carrots
*6 cups of tomato juice
(You may want to buy a low sodium version since tomato juice is often high in sodium. Sometimes I use 3 cans of tomato juice and 3 cans of vegetable stock depending what I have on hand. I especially love this soup with my mom’s “homemade” tomato juice from her garden tomatoes)
*2 Tablespoons of minced garlic
*1 Tablespoon of coconut oil
(or your oil of choice)
*Salt and pepper to taste
*Lemon juice to taste
*Worcestershire sauce to taste
*Hot sauce 
(Optional. I recommend adding it to your cup or bowl before serving. If you like some heat you could also add a diced jalapeno pepper to the pot)

Sautee garlic, onion and celery until soft and add the rest of the ingredients. Simmer 45-60 minutes.

Printable Recipe: Cabbage Soup

That is it. It is a simple and versatile soup and it is packed with flavor and nutrients. While it is wonderful hot, I must say that I even enjoy it cold (similar to a gazpacho). One of my WW friends, Linda, tried this recipe a couple of weeks ago and she said she swapped out the tomato juice for fire-roasted tomatoes. One of my other friends Theresa said that she loves to have a cup of vegetable soup at night for a filling and healthy snack.

I hope you enjoy this recipe and please share your feedback. I always love to hear the tweaks and additions that people make to dishes to suit their tastes. If you are interested in other soup recipes, please check out my Soups tab.

Pin recipe HERE.

Have a wonderful and healthy week my friends and thank you for sharing my recipes with the world. Make sure you find my page on Facebook and stay tuned for more fruit and vegetable filled dishes. In the next couple days I will be sharing a new Mason Jar Salad that features blue/purple fruit and vegetables and a homemade tangerine dressing made two ways. Thank you for sharing this journey with me!
Cabbage Soup for Your Health

Cabbage Soup for a Cold Day

Scarlet Salads in a Jar with Cherry Chipotle Vinaigrette

Scarlet Salads in a Jar with Cherry Chipotle Vinaigrette

“Don’t eat anything your great-grandmother wouldn’t recognize as food.” 
― Michael Pollan

Food. It seems simple enough, right? We should eat to live. Yet, we have an intimate connection to the food that surrounds us. Food is comfort, culture, community, family, and a way to celebrate and nurture others. Food is smell, taste, and texture. It even has socio-economic implications. While there are many emotional associations with food, I try to remember that the bottom line is that food is sustenance and fuel.

As a Weight Watchers leader I try to be sensitive to all of my members food and lifestyle choices. The truth is that when I joined WW, I ate very differently than I eat now. Artificial sweeteners, processed snacks, and packaged frozen meals were tossed in my shopping cart as part of my WW meal plan. In short, I was eating “diet” food. Yes, I lost weight and made my goal weight, but was I nourishing my body to the fullest potential?

While vanity came into play and I wanted to feel attractive in my clothes again, my pride in my appearance did not push me through the WW doors. It was my health. At thirty-five I experienced a pulmonary embolism (a blood clot was lodged in each of my lungs). A couple of years later my husband Mike suffered a spontaneous brain hemorrhage.

After Mike’s health scare, I started a quest to investigate the healing powers of food The power of red fruit and vegetablesdeeper. I spent hours on the computer trying to learn more about brain injuries. I stocked our house with whole non-processed food. One of Mike’s doctors gave him a myriad of tests and declared him a walking-and-talking miracle after he showed no cognitive damage. I told her about the foods that I was feeding him and she told me to keep doing what I was doing. This transformation in our kitchen and lifestyle paved the way for this blog and my passion to share what I have learned with others.

What have I learned? Taste does not need to be compromised when you eat non-processed food. In fact, I have found that once I eliminated artificial sweeteners, cut down on refined sugar, stopped buying processed snacks, and started to eat cleaner, my food cravings changed.

Sometimes in my WW meetings or in social situations, people will wrinkle up their nose when I mention a recipe or food that I enjoy. I do acknowledge that I have learned to embrace food for more than just its flavor. Food provides nutrients and fuel for my body. Adding Spirulina to my green smoothies does alter the flavor and make it more “grassy” but the boost of nutrients that I get make it worthwhile. While I do not eat 100% clean at all times, my hunger attempts to put nutrition first. While it may be easier to open up a can of soup for lunch or dinner, to me there are not shortcuts to health. I am willing to spend time chopping vegetables and experimenting with new flavor combinations. When planning my menu it is important that I rotate the food that I eat so I do not experience boredom or get in a food rut and so that I am getting a wide-range of nutrients.

I have really been enjoying coming up with new salad and dressing recipes and last weekScarlet Salad in a Jar the theme for my jarred salads were RED. Red fruit and vegetables are loaded with antioxidants, such as lycopene and anthocyanins, and nutrients (folate, fiber, vitamin C and A) that help nourish our bodies. They help us fight heart disease and macular degeneration, help regulate blood pressure, and soak up damaging free radicals.

This salad works well with the WW Simple Start and Simply Filling Technique.
Red fruit and vegetables

I really wanted to incorporate beets into my salads but wanted them raw instead of roasted so I took out my spiralizer and within minutes had vibrant red curls to add to my salad. They made a fresh addition and I loved the flavor they impart. I am not big fan of kitchen gadgets but I love my spiralizer/slicer to make quick work of making zucchini ribbons for “pasta” and for adding squash and other vegetables to salads, soup, and other dishes.
BeetsVegetable Slicer/SpiralizerSpiralized beetsBeetsBeets are messy to work with but I promise you they are worth the effort.

Cherry Chipotle VinaigretteCHERRY CHIPOTLE VINAIGRETTE DRESSINGChipotle Pepper in Adobo Sauce

  • 1 cup of cherries (I used frozen but I cannot wait until summer to try fresh)
  • 1/2 cup of vinegar (I used white balsamic but use your favorite. I recommend adding the vinegar a little at a time to achieve your desired tartness)
  • 1/4 cup of extra virgin olive oil (I left out the oil and instead Chipotle in Adobo Sauceadded 2 teaspoons to each jar for portion control)
  • 1 clove of garlic
  • 1 Tablespoon of onion

Chipotle peppers in adobo sauce (I added three peppers and it was VERY spicy. Next time I will add one and do a taste test before I add more. I froze the rest.)

Blend dressing well. This dressing made exactly enough for eight Mason jar salads but it would keep well in the refrigerator for over a month.

Scarlet Jarred Salads with Cherry Chipotle Vinaigrette When making Mason Jar Salads  put the dressing in first and keep it away from the greens. The acid in the dressing will make the greens slimy. If you close tight (I do not vacuum seal my jars) they will keep for over a week in the refrigerator. When you are ready to eat you can shake, and either pour the salad out on a plate or bowl, or eat straight out of the jar.

SCARLET SALADS IN A JAR A CHERRY CHIPOTLE VINAIGRETTE

I layered the following in this order into 8, one quart, Mason jars.

  • 3-4 Tablespoons of Cherry Chipotle dressing
  • Red bell pepper (two peppers)
  • Cherry tomatoes (one pint)
  • Raw beets (I used one bunch of four. Do not forget to save the beet tops to throw into soup or your green smoothies)
  • Radishes (I used one bag because I could not find any bunches with the tops still on them. I love radish greens in smoothies)
  • Red apples (I used two)
  • 2 cups of kidney beans (1/4 cup per salad)
  • Pomegranate (I had a 1/2 in the refrigerator)
  • Red lettuce (I used one head)

Printable recipe: Scarlet Salads in a Jar with Cherry Chipotle Vinaigrette
Pin this recipe HERE.
Check out my other salads in a jar on my Salads Tab.Scarlet Salads in a Jar with Cherry Chipotle Vinaigrette

I really enjoyed this flavor combination and I still have a couple left in the refrigerator. One salad is a meal in itself and I find that it’s the perfect size for my husband and I to split as a side-salad for dinner. The taste of the raw beets is fresh and juicy combined with the smoky and spicy taste of the dressing. The peppery radishes combined with the sweet apples, the sweet tart taste of the pomegranates, and the crunch of peppers with the creamy beans was terrific. Plus, just look at that vibrant color! What is there not to love?

Today I challenge you to reflect on your relationship with food. Food may be a way to bridge our past to our future and helps us gain valuable insight about ourselves. I am thankful that I have made the steps that I have to eating whole, non-processed food and I always encourage my Weight Watchers members to do the same. However, I do understand that we all have different lifestyles and that we all must do what we feel is best for ourselves and our families. I continue to make baby steps on my journey to maximizing my health and productivity.

I have been sharing my recipes on this blog since January of 2013 and the support and feedback that I have received has made me commit to continue writing. I want to thank you for sharing this journey with me. Profoundly I believe that we are all teachers and students and we must continue to grapple and learn lessons along the way.

I end with a compelling quote that I found last week that continues to impact me as I reflect on my own relationship with food. Have a healthy and energy-filled  week my friends! Please continue to share my posts and drop by my Produce with Amy Facebook page and say hello.

“We can, and must, develop dialogue and relatedness with our body because it’s talking to us all the time. And please remember, your body loves you. It does everything it can to keep you alive and functioning. You can feed it garbage, and it will take it and digest it for you. You can deprive it of sleep, but still it gets you up and running next morning. You can drink too much alcohol, and it will eliminate it from your system. It loves you unconditionally and does its best to allow you to live the life you came here for. The real issue in this relationship is not whether your body loves you, but whether you love your body. In any relationship, if one partner is loving, faithful and supportive, it’s easy for the other to take that person for granted. That’s what most of us do with our bodies. It is time for you to shift this, and working to understand your cravings is one of the best places to begin. Then you can build a mutually loving relationship with your own body.”

― Joshua Rosenthal, Integrative Nutrition: Feed Your Hunger for Health and Happiness
Scarlet Jarred Salads with Cherry Chipotle Vinaigrette Dressing

Sunshine Salad in a Jar with Kicky Mango Vinaigrette

Sunshine Salad with Kicky Mango Vinaigrette by Produce with Amy“Even trained for years as we all had been in precision of language, what words could you use which would give another the experience of sunshine.” 
― Lois Lowry 

Today was to be my first day back to school/work after a two-week holiday hiatus but Mother Nature had other plans. In the Upper Peninsula of Michigan, Lower Michigan, and all across the Midwest, school has been closed due to harsh sub-zero temperatures and voluminous snow. Truth be told, I was ready to reclaim my work routines. I crave the structure of a schedule ~ regular bedtime, mealtimes, and purpose. This makes me believe that full-retirement will never be an option for me because I would suffer a completely rootless existence (okay, maybe I am being a tad bit dramatic) but two weeks has been a long time to be away from my classroom and I am anxious to have my students compile their poetry portfolios.

Last night I decided that I needed to make the most of an extra day off and this morning I savored a quiet house and writing time. The blank pages of my journal were pure potential. Linen pages spread out like a glistening frosted meadow and my scrawling lines plowed through the smooth, icyA poppy from my summer garden whiteness. Perhaps in January it is easier to find precise words to describe the winter landscape. Though, it is light that I crave. I covet Facebook posts from my friends who live in southern locations and I peek at the photos of sunshine sifting through my summer blooms. Perhaps it is this hope that helps us go on with our days. I believe that metaphorically summer gives us something to look forward to and encourages us to toil and work hard.

The eternal optimist that tries to dominate my heart (usually with success) believes that we must make our own sunshine. The space that I try to create is filled with color and it makes me believe that is why I am so passionate about eating a variety of fruit and vegetables. I find myself in constant awe at the glorious colors and art in food presentation. Perhaps I missed my calling? Maybe not. Without a doubt I believe that I was meant to be an English teacher and one day I will find a way to combine my love of blogging and food writing with teaching. Maybe post-retirement I will teach blogging workshops? Cooking classes? Food writing? Maybe I will take nutrition courses and open a cafe that has poetry workshops and readings? Maybe I will etch poetry on jars and market my own salad line? Maybe I will travel and publish place-conscious cookbooks? Maybe I will use my broadcasting degree from Marquette University and host my own cooking show?

Okay, it appears as if the cold may be making me delirious and I am getting ahead of myself. Right now I need to focus on my thirteenth year of teaching and continue to share vibrant vegetable recipes on my blog. I must thank my readers for encouraging me to share my recipes. I may be situated in a very remote area of the United States that is often omitted from many maps, but social networking allows us to connect.

Sunshine Salad with Mango DressingAs you can see from my last post, Top Ten Posts of 2013, my most popular recipes to date have been jarred salads. This does not surprise me, for as I have said previously, jarred salads are visually stunning and look like lovely edible terrarium gardens. Whether you tote them to work or keep them in your refrigerator at home, they will entice you to eat more vegetables, fruit, and greens. If you are new to jarred salads you might want to read this post.

When coming up with the recipe that I am going to share today, I intentionally wanted to create a bright, layered salad that utilized orange and yellow hued produce specifically for its health benefits. I also wanted to give the dressing a little heat, so I kicked it up with fresh jalapeno.

“These bright-colored fruits and vegetables contain zeaxanthin, flavonoids, lycopene, potassium, vitamin C and beta-carotene, which is vitamin A.

The nutrients help our bodies in many different ways, from our eyes to our bones:

  1. Aids in eye health and reduces the risk of macular degeneration of the eye
  2. Reduces the risk of prostate cancer
  3. Lowers blood pressure
  4. Lowers LDL cholesterol (the bad cholesterol)
  5. Promotes healthy joints
  6. Promotes collagen formation
  7. Fights harmful free radicals in the body
  8. Encourages pH balance of the body
  9. Boosts immune system
  10. Builds healthier bones by working with calcium and magnesium”
    Source: 10 Reasons to Eat Orange and Yellow Fruits and Veggies

I also remembered reading research that documented the complexion promoting benefits of lycopene and nutrients found in these varieties of produce. Read more about this phenomena here. This time of year I find my skin really suffers from the effects of the dry air and lack of sunshine so it gives me another reason to eat my vegetables.

Today as I dream about sunshine winter has iced over any precise words that I could use to describe a gold washed sky. So, I will let my Mason jar salads articulate.

Sunshine Salad in a Jar with a KickKicky Mango Vinaigrette *Printable recipe below

KICKY MANGO VINAIGRETTE

  • 3/4 cup of rice vinegar (your favorite vinegar will work. Rice vinegar is a great choice because it is less acidic than a lot of vinegar. Some of my other favorites for homemade dressings are raw apple cider vinegar, champagne vinegar, and white balsamic vinegar. I really like tart dressings and if you do not, I suggest adding a little vinegar at a time)
  • 1/4 cup of extra virgin olive oil (often I do not add the oil to the dressing but add it individually to each jar for portion control)
  • 1 peeled and pitted mango (you could substitute a cup of frozen)
  • 1 clove of garlic
  • teaspoon of onion
  • 1 lime (both the juice and the zest)
  • Jalapeno (I used 1/2 of a large pepper. I added a little at a time until I was satisfied. If you do not want a big “kick” you could use a banana pepper or green chilies)
  • 1/4 cup of fresh parsley and/or cilantro (I used a little of each)
  • Salt and pepper to taste

Blend well. This made enough for 6 jarred salads with 1/2 cup leftover. I store in a jar in the refrigerator and the dressing keeps for over a month.

When making Mason Jar Salads it is important to put the dressing in first and keep it away from the greens. The acid in the dressing will make the greens slimy. If you close tight (I do not vacuum seal my jars) they will keep for over a week in the refrigerator. When you are ready to eat you can shake and either pour the salad out on a plate or bowl, or eat straight out of the jar. I find with the quart sized Mason jars that I need extra dressing. Sometimes I add extra vinegar or lemon juice to the bottom as well as the dressing.

Sunshine Mason Jar Salad  with Mango Dressing

SUNSHINE IN A JAR SALAD WITH KICKY MANGO VINAIGRETTE

I layered these ingredients, in the following order, in 6 ~ one quart Mason jars:

  • 2-4 Tablespoons of Kicky Mango Vinaigrette (depending how much dressing you like. For these salads I used four since I really crammed in a lot of greens in the top)
  • Orange bell pepper (one divided among six jars)
  • Carrots (4 large carrots)
  • Yellow cherry tomatoes (halved)Roasted Sweet Potato
  • Pineapple (I used 1 cup of fresh)
  • Orange (I used one)
  • Grapefruit (I used one)
  • 2 large roasted sweet potatoes (I peeled and cut into pieces, drizzled with coconut oil, sea salt, pepper, sprinkled with chili powder and roasted in a 450 degree oven for 30 minutes…turned at the 15 minute mark)
  • Chickpeas (1/4 cup in each jar)
  • Raw nuts (Tablespoon in each jar)
  • Kale
  • Romaine Lettuce

Printable recipe here: Sunshine in a Jar Salad with Kicky Mango VinaigretteSunshine SaladSunshine Vegan SaladSunshine Salad with Citrus and Pineapple

Pin this recipe here.

As I sit tucked away in my quiet, cozy, and tiny house ~ I cannot help but feel wonder for the opportunity that I have to connect with people from all over the globe and share my passion. I love healthy food, writing, photography, and brilliant color. Food should be savored and appreciated as a piece of art. The composition of flavor, color, nutrients, and attention to detail are vital to both pleasure and health.

As always, if you try this recipe, I would love your feedback. Please stop by my Facebook page and, if so inclined, please share my recipes with others. Make sure that you check out the salad tab at the top of this page for other recipes.

Have a sunny day, my friends! Even if it means having to manufacture your own sunshine.

This afternoon while selecting photos I marveled at this ray of sunshine that found its way to grace my Sunshine Salad.

This afternoon while selecting photos I marveled at this ray of sunshine that found its way to grace my Sunshine Salad.

Top Ten Posts of 2013

Top 10 Recipes of 2013 by Produce with Amy“For last year’s words belong to last year’s language
And next year’s words await another voice.
And to make an end is to make a beginning.”
― T.S. Eliot
Happy New Year

Happy New year to you and I hope that this post finds you full of renewed energy and healthy commitment for January and beyond. I always love the feel of a blank slate of a new year and have had a remarkable and relaxing two-week holiday away from work. Yet, I am ready to get back to my classroom and my routines. One of the things that my husband Mike and I decided that we had to do was try to capture a family photo. It was quite entertaining trying to get the cats to cooperate. If you look closely at the above photo our black cat Pandora is lurking behind the tabby Athena. I cannot tell you how many times one of us had to run to the camera to set the timer. I do believe that a camera remote is in the forecast for 2014.

I decided that I was not fully ready to usher out 2013 yet and decided that I needed to write a post with my top ten posts from the year. 2013 was definitely the “Year of the Mason Jar Salad” for Produce with Amy and I am excited for this recap.

The end of the school year is racing at me. I find that prepping my lunches and dinners makes healthy eating a snap. If you find yourself in a pinch at mealtime you cannot go wrong with salads in a jar.

When I first started making Mason Jar Salads I recycled spaghetti sauce jars!

#1: Mason Jar Salads: Fresh, Visually Appealing, and Versatile

Glowing Green Mason Jar Salad with Avocado Vinaigrette#2: Glowing Green Mason Jar Salads with Avocado Vinaigrette Dressing

Homemade salad dressing that is fresh and free from the chemicals and preservatives that often accompanies store bought versions.

 #3: Tangy Ranch and Zesty Avocado ~ Plant Based, Homemade, Salad Dressing

Israeli Feast Mason Jar Salad#4: Israeli Feast ~ Mason Jar Salad (with Tabouli, Hummus, and Olives)

Sweet and Savory ingredients make these Apple-a-Day Mason Jar Salads with Pumpkin Vinaigrette Dressing a seasonal hit!

#5: Apple-a-Day Mason Jar Salad with Pumpkin Vinaigrette

Mediterranean Mason Jar Salads with Greek Vinaigrette

#6: Mediterranean Mason Jar Salads with Greek Vinaigrette

Harvest Rainbow Mason Jar Salad with Creamy Pesto Dressing

#7: Harvest Rainbow Mason Jar Salad with Creamy Pesto Dressing

Garden Fiesta Mason Jar Salads#8: Garden Fiesta Mason Jar Salad

Photo by Heather Hollands

Photo by Heather Hollands

#9: Caprese Pasta Salad in a Jar

Green Smoothie

#10: Lean & Green Smoothie Challenge: Amy’s Sunday Energizer

New Year’s day was Produce with Amy’s 1st anniversary and I am so thankful for every one that has been reading and sharing my recipes. I promise to share many more healthy dishes in the next year. My journal is full of ideas, scribbles, and brainstorms and this Sunday I plan to share another Mason Jar Salad and homemade salad dressing. Thank you for reading and sharing the journey to eat more fruit and vegetables. Let’s thrive together in 2014.

22Amy Laitinen