Blue & Purple Passion Jarred Salads with Tangerine Vinaigrette

Blue & Purple Passion Jarred Salads with Tangerine Vinaigrette by Produce with Amy“Your beliefs become your thoughts, 
Your thoughts become your words, 
Your words become your actions, 
Your actions become your habits, 
Your habits become your values, 
Your values become your destiny.” 
― Mahatma Gandhi

In what feels like a blink of an eye the weekend is nearly gone and we were just starting to get acquainted (to make it even more unbelievable, I had a three-day weekend and still it felt short). Last week’s Weight Watchers topic was weekends. I posed the question to my members, “What do you like to do on the weekends?” and “What do you need to do?”

I feel fortunate to be a WW leader because in addition to helping others learn, or reclaim, healthy habits — it keeps me accountable to my own weight management goals. Over the years I have learned to use the weekend to reflect on my progress and prepare for the week ahead. The majority of my weekend, during the school year, is dedicated to preparing lessons/grading and food prep. While I would love to be completely leisurely, I know that I have a much better week when all of our meals and snacks are cooked and prepped.

Over five years ago when my husband Mike and I made the commitment to eat whole foods we decided that we would keep processed food to a minimum and spend our money on quality ingredients. This means that we do not rely on takeout meals. This weekend we discussed going out to dinner but decided that I would prepare our favorite restaurant meal instead and save money. While sometimes we do treat ourselves for lunch or an evening out, the savings in opting out of restaurant fare makes purchasing fresh produce feel more affordable. Therefore, I never feel guilty when my grocery cart is full of fresh food. The time that I spend in the kitchen each week is essential to our health and weight management ~ and I believe that Mike and I are worth the hours that I labor over wholesome meals.

When I came up with the name for the jarred salad that I am sharing in this post, I was thinking about my passion for fresh and vibrantly colored vegetables. Food for me goes beyond taste ~ presentation, along with the nutritional value of ingredients, is important when I select meals and come up with recipes.

Did you know that blue and purple fruit, berries, and vegetables are high in anthocyanin? These compounds are believed to lower blood pressure and lower cholesterol. Anthocyanin is a powerful antioxidant that is also believed to promote brain health, memory, and have cancer fighting properties. So not only are blue and purple produce beautiful, but they help us thrive.

Purple cabbage, blackberries, and blueberriesMost of my jarred salad recipes serve as entrée (I include raw nuts, beans, or quinoa etc. for protein) so I wanted to come up with a salad that I could eat as a side. Of course, if you want this salad as a filling meal you can add your choice of protein to bulk it up.

Instead of lettuce I decided to add red/purple cabbage. I love the crunch that cabbage brings to a salad and I find its sweetness a wonderful compliment to fresh berries. I have also found that cabbage holds up really well in the Mason jar salads and that salads made with cabbage will last for well over a week (in fact I had one on day ten and it tasted just as fresh as the first day). The fiber in cabbage make it filling and I find that it takes me a bit longer to eat than lettuce which is also an important factor in satiety. As discussed in Weight Watchers meetings a few weeks back, it takes our bodies twenty minutes to register feelings of fullness (since our brains must send this message to our body) and that, on average, a person overeats by twenty bites.

I also decided to make one dressing and add ginger to 1/2 and rosemary the other 1/2 to add variety.

If you are new to jarred salads you may want to check out this post for tips and suggestions.

Tangerine Vinaigrette DressingTANGERINE VINIAGRETTE DRESSING

  • 1 tangerine (juice and zest)
  • 1 clove of garlic
  • 1 Tablespoon of onion
  • 1/4-1/2 cup of white balsamic vinegar (I suggest adding vinegar a little at a time. I enjoy a tart dressing so I am generous with the vinegar)
  • 1/4 cup of olive oil (I leave the oil out and add 2 teaspoons of oil to each jar)
  • Salt and pepper to taste

Blend all of the ingredients. I split the dressing in half and added fresh ginger root (since ginger is spicy I suggest adding a bit at a time if you are not accustomed to the taste) to 1/2 and to the other 1/2 I added a teaspoon of dried rosemary.

Blue & Purple Passion Jarred Salads

PURPLE PASSION JARRED SALADS

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

  • 2-3 Tablespoons of Tangerine Vinaigrette
  • Colored bell peppers (2-3 peppers)
  • Shredded carrots (one bag)
  • Blueberries (2 quarts)
  • Blackberries (one quart)
  • Purple/red cabbage (one small head)

Tangerine segments would also be a great addition to this salad.

Pin the recipe HERE.

Blue & Purple Jarred Salads with Tangerine Vinaigrette

The simplicity of these salads makes them quick to prepare and they are brimming with healthy nutrients. They will help fuel your week and the vibrant color may even help chase away the winter blues.

Please stop by my Facebook page and feel free to share my recipes with others. Make sure that you check out the salad tab at the top of this page for other Mason jar salad recipes. Check back often because I have three more jarred salad recipes and a soup recipe to share in the next couple weeks. Even though my schedule is full, I promise to make time to post because we are worth it. Together we can make fresh produce the cornerstone of our meals and thrive with health and energy. 🙂

Blue & Purple Passion Jarred Salad with Tangerine Vinaigrette

Tangerine Dressing by Produce with Amy

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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

Garden Fiesta Mason Jar Salad

Yesterday I harvested tomatoes from my garden.

Yesterday I harvested tomatoes from my garden.

“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.” ~Lewis Grizzard

I have a confession to make. Yesterday, I bought a bag of tortilla chips. The prospect of the fresh salsa and guacamole that I was making today for my latest Mason jar salad was too tempting. As you may know from previous posts, tortilla chips are my weakness. While I grew up having a sweet tooth, I must say that fresh fruit has replaced chocolate coated sugary treats for me. Yet, I love the salty crunch of tortilla chips. The decision to buy the tortilla chips was not on impulse. It was a well thought out purchase and I will portion out each serving and carefully track in my Weight Watchers eTools account.

With week #2 of the school year in the rear view mirror I was faced with some serious self-reflection. The first week I struggled with making time to eat the lunch and snacks that I packed for work and I did much better last week. In the morning I made an extra green smoothie to sip on during my 1/2 hour commute home and this worked marvelously. However, I REALLY struggled with getting to bed early enough to wake up with the energy to exercise. My goal this week will be to get to bed between 10:00 and 10:30 and be up by 4:45-5:00. Eventually, I would like to be to bed even earlier. Baby steps.

Mason Jar Salads are the perfect lunch to take to work. I love that I can make them on Saturday or Sunday and the last one that I eat on Friday tastes just as fresh as the first. This week I wanted to make sure that my salad was hearty enough to fuel me through an intense teenager-filled-day (all my classes, with the exception of one, have over thirty students with one class roster at thirty-six).

(Click on the photo to see a larger version)

(Click on the photo to see a larger version)

When I stopped eating meat, beans became my protein staple. I found Mexican food very easy to work into a plant-based meal plan (thus, began my tortilla chip obsession). I decided that one of my go-to salads could easily be converted to a Mason Jar Salad.

Garden Fiesta Jarred Salad

GARDEN FIESTA MASON JAR SALAD
I layered these ingredients, in the following order, in one quart Mason jars:

  •  Snappy Salsa (I added extra lime juice and used 1/2 a cup. Make sure you include the juice.)1
  • 2 teaspoons of olive oil (per jar to make sure I get my WW recommended daily serving of healthy oil)
  • Yellow, orange, and green bell pepper strips
  • White beans (1/4 cup)
  • Black beans (1/4 cup)
  • Spicy Brown Rice (1/2 a cup)
  • Guacamole (1/4 cup. I added extra lime juice and left out the sour cream)
  • Black olives (5 per jar)
  • Fresh mango
  • Fresh pineapple (sadly the pineapple that I purchased was not very ripe)
  • Romaine lettuce

Pin this recipe here.

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I love the crunch and nutritional boost that bell peppers provide. They are high in Vitamin C which is so important for our immune systems.

I love the crunch and nutritional boost that bell peppers provide. They are high in Vitamin C which is so important for our immune systems this time of year.

Since I consider the Mason Jar Salads a meal, and not just a side item, I do not go skimpy on the protein and other ingredients and my jar salads are usually 7-10 Points Plus value. I do have pint-sized jars that I use to make dinner/side salads and those are usually only a couple of Points Plus each. Easily the Mason Jar Salads can be tweaked to meet your specifications.

It is amazing how much produce you can stuff inside a one quart jar and it FILLS a large dinner plate. Jarred salads are a fantastic way to meet your fruit and vegetable Good Health Guidelines.

This summer I made a plated version of this salad with homemade Cilantro Lime Vinaigrette Dressing. This dressing would be a great addition to this Mason Jar Salad but I thought that the juicy salsa and creamy guacamole would suffice.
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If you are interested in other Mason Jar Salads, please check out my other salad recipes.You can follow my recipes on Pinterest and please like my Produce with Amy Facebook page.

Now that my blog is written and I earned a sticker on the calendar for the Fall Forward Healthy Lifestyle Challenge (It is not too late to join) I am going to have a mid-day snack of salsa, guacamole, and tortilla chips. 😉 I hope you are spending your Sunday exactly as you wish ~ relaxing, watching football, or maybe checking off your own to-do list and recharging for another busy week. Remember that food is fuel and make sure you fill your plate (or jar) with an abundance of fruit and vegetables. I promise to keep the Mason Jar Salad recipes coming!
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