Top Ten Recipes of 2014

 

Top 10 Recipes of 2014 “I love the dark hours of my being.
My mind deepens into them.
There I can find, as in old letters,
the days of my life, already lived,
and held like a legend, and understood.”
― Rainer Maria Rilke

As an English teacher, I always tell my students that when we write we make our thoughts tangible. Our words become our fingerprints and as we embroider paper, or the blinking computer screen, with our insight – our labor is a true act of creation. “Make sure you put the date on your manuscript,” I relentlessly remind them. Our writing serves as a time capsule and helps us chart our personal, academic, and professional growth.

Scrolling through the statistics for my blog, I am given insight into which of my posts have received the most traffic. I can see which links received the most clicks, shares, and various sites that have featured my recipes. I spend my morning reflecting on what my readers want and value and what potential recipes I can shape in 2014.

Yesterday was the two year anniversary of Produce with Amy and there are over one hundred posts that contain recipes crafted from vibrant fruit and vegetables – however, my posts also contain moments of reflection from my personal life. Truth-be-told, some of my ruminations leave me feeling melancholy because of events that have occurred in the past few months. 2015 will prove to be a year of change, growth,  and transformation. At the risk of being cryptic, I will leave it at that.

2014 was similar to 2013, in the fact that my recipes for Mason jar salads were the most popular. To reflect on the past year, and welcome a new year of discovery and health, I thought that I would share them again here.

Glowing Green Mason Jar Salad with Creamy Avocado Vinaigrette

#1 Glowing Green Mason Jar Salads with Avocado Vinaigrette Dressing

Sometimes when I get to the top there is not much room for lettuce. :) Yet, that is fine with me!

Sometimes when I get to the top there is not much room for lettuce. 🙂 Yet, that is fine with me!

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

Mediterranean Mason Jar Salads with Greek Vinaigrette#3 Mediterranean Mason Jar Salads with Greek Vinaigrette

Apple-a-Day Mason Jar Salads with Pumpkin Vinaigrette Dressing

Apple-a-Day Mason Jar Salads with Pumpkin Vinaigrette Dressing

#4 Apple-a-Day Mason Jar Salad with Pumpkin Vinaigrette

Harvest Rainbow Mason Jar Salads

Harvest Rainbow Mason Jar Salads

#5 Harvest Rainbow Mason Jar Salad with Creamy Pesto Dressing

Garden Fiesta Mason Jar Salads#6 Garden Fiesta Mason Jar Salad

Israeli Feast Mason Jar Salad#7 Israeli Feast ~ Mason Jar Salad (with Tabouli, Hummus, and Olives)

Confetti Salad in a Jar with Creamy Chipotle Dressing#8 Confetti Salad in a Jar with Creamy Chipotle Dressing

January Green Smoothie Challenge#9 New Year’s Green Smoothie Challenge ~ 31 Days of Printable Recipes and Shopping Lists

Sunshine Mason Jar Salad  with Mango Dressing#10 Sunshine Salad in a Jar with Kicky Mango Vinaigrette 

As I contemplate the hope and potential of a brand new year, I cannot help but be thankful for every one that has been reading and following my blog. Starting this blog has helped me stay accountable to a healthy lifestyle and I am thrilled that I can help encourage others to do the same. Thank you for sharing this journey and remember that we are worth all the hard work it takes to shop, prep, and prepare fresh meals made from whole foods. I look forward to sharing more recipes with you.

 

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Fall Fusion Jar Salads with Brussels Sprouts, Apple, Walnuts, & Pear Dressing

Fall Fusion Jar Salad by Produce with Amy“It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption.”
– Edward Bunyard, ‘The Anatomy of Dessert’

I have a confession to make – I tend to be obsessed with analyzing my blog statistics. On a daily basis, without fail, my most popular posts are my Mason jar salads. It is easy to understand why. Discovering the efficiency, versatility, and freshness of jarred salads can be life-changing. They have transformed my lunches and the way that I look at salad ingredients. When others expressed interest in my recipes I strove to come up with creative, vibrant, and nutritious combinations and the result was over twenty salads with homemade dressing. In fact, I still feel the pull to keep creating and today I will share with you my latest jar salad creation. If jar salads do not fit into your lifestyle, my salads can be plated for your enjoyment as well.

If you are new to Mason jar salads I suggest that you read this post for tips, tricks, and Pear, Pomegranate, and Walnutssuggestions.

My wish was to create a salad that would bring some of my favorite fall flavors together. What speaks more of fall than crisp apples and juicy pears? When I spotted a pomegranate at our local co-op I knew that it would be the perfect addition. I also decided to roast Brussels sprouts to bring out their sweetness and the result is an unforgettable salad that I hope you enjoy as much as I did. Not only is this salad brimming with fall flavor but it is also packed with fiber to help keep you full.

Fall Fusion Salad by Produce with Amy

FALL FUSION SALAD WITH BRUSSELS SPROUTS, APPLE, WALNUTS, & PEAR DRESSING

I divided the following ingredients and layered in the following order in five – one quart sized Mason jars:

*3 – 4 Tablespoons of Pear Dressing (recipe to follow)
*Flax oil (or your favorite salad oil. I added 2 teaspoons to each jar)
*1 quart of yellow grape tomatoes cut in 1/2
*3 sliced pears

*3 sliced apples (your favorite variety)
*1 pomegranate (if you do not have access to fresh pomegranate – blackberries would also work well)
*Raw walnuts (I used 2 Tablespoons per jar)
*2 pounds of roasted Brussels sprouts (recipe to follow)
*Chopped romaine lettuce
Pear Salad Dressing by Produce with Amy

I found raw coconut vinegar at our local co-op.

I found raw coconut vinegar at our local co-op.

PEAR DRESSING

*1 pear
*1/2 cup raw coconut vinegar (or your vinegar of choice. Since I like my vinegar tangy, I like to add more vinegar. If you like yours less tangy you can add the equivalent of water)
*1 Tablespoon of roasted garlic (or 1 clove of raw garlic)
*1 teaspoon of cinnamon
*1/4 cup of oil of your choice (I leave the oil out and add separately to each salad for portion control)

 

Brussels SproutsROASTED BRUSSELS SPROUTS

Cut Brussels sprouts in half and spread on baking sheet. Drizzle with a little bit of olive oil, sprinkle with salt, pepper, and two cloves of minced garlic (toss well). Roast at 400 degrees for 45 minutes (depending on oven). Turn sprouts at the 20 minute mark. Allow to cool before adding to the salad.
Fall Fusion Salad by Produce with Amy

Printable recipe: FALL FUSION SALAD WITH BRUSSELS SPROUTS, APPLE, WALNUTS, & PEAR DRESSING

Pin HERE.

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Make sure you check out my other Salad Recipes.

Thank you for reading and I would love to hear how you found your way to my blog. Make sure to subscribe to my new posts via email and follow me on Twitter, Pinterest, and Instagram (links are on the right had side of the page). I love being part of healthy community and learning from each other. I hope you enjoy my salads. Cheers to our health and thriving together!

Tangy Jarred Salads with Sauerkraut, Hot Peppers, Pickles, & Mustard Dressing

Tangy Jarred Salads with Sauerkraut, Pickles, Hot Peppers, and Mustard by Produce with Amy“In matters of healing the body or the mind, vacation is a true genius!” 
― Mehmet Murat Ildan

The glory of spring break stretches before me in the beauty of a week with few obligations. Even my normal weekend marathon of food prep has come to a delicate halt. I made a loaf of bread and will make dinner salads from scratch this week (I may prep a few jarred salads tomorrow to grab for a quick-lunch or dinner. Mid-week I will make soup and get a jump on next week’s food prep to free up time on the weekend). However, my main focus this week will be posting all of the new recipes that have been building up for the past couple months that I have not had the luxury of time (or energy) to post.

A few weeks ago as I was contemplating the Mason jar salads that I bring to work each Tangy Jarred Salads with Sauerkraut, Peppers, and Pickles by Produce with Amyday for lunch, I decided that I wanted a very non-traditional salad. At the time I was fiercely craving sauerkraut. I love the combination of hot peppers, pickles, and mustard with sauerkraut and my affinity for tart and tangy gave rise to this delicious salad creation. I confess that it may not be for everyone, but I really enjoyed it and will be making it again soon.

If you are not familiar with Mason jar salads you may want to read this post where I give some tips and information about making jarred salads.

MUSTARD DRESSING

  • 1/2 cup of raw apple cider vinegar (Or your vinegar of choice. Since homemade dressings can be made to suit Tangy Mustard Dressingindividual tastes, I always recommend that you add vinegar to meet the level of tartness that you enjoy.)
  • Juice and zest of one lemon
  • 1 Tablespoon of Dijon mustard (I have also used plain yellow mustard or spicy brown)
  • 1 clove of garlic
  • 1 Teaspoon onion
  • 1/4 cup of olive oil (You can add more depending on taste. You could also skip the oil and add the oil directly to each salad, or to the jar, to maintain portion control. I usually make my dressing without oil and add 2 teaspoons to each jar or to the salad if it is plated.)
  • Salt and pepper to taste.
    Tangy Jarred Salads by Produce with Amy

TANGY JARRED SALADS WITH SAUERKRAUT, HOT PEPPERS, PICKLES, & MUSTARD DRESSING

3I added the following and divided into five ~ 1 quart Mason jars:

  • 3 Tablespoons Mustard Dressing (per jar)
  • 4 chopped carrots
  • 1 large sliced cucumber
  • 1 chopped green bell pepper
  • 10 sliced radishes
  • 1 can of sauerkraut
  • Chicago Style Hot Peppers (I added a couple of Tablespoons per jar. 1Banana peppers or jalapeno also work well)
  • Dill pickles (A couple TabIespoons per jar. I used my mom’s should-be-world-famous dill pickles)
  • 1 quart of halved grape tomatoes
  • 1 container of alfalfa sproutsPrintable Recipe: Tangy Jarred Salads with Sauerkraut, Hot Peppers, Pickles, & Mustard Dressing

This salad would make a wonderful side for summer picnics and I cannot wait to try it with homemade sauerkraut. This salad may be very taste specific, but you can alter it meet you own personal tastes. Mason jar salads have really changed the way that I look at salads and I love the creativity that coming up with new combinations affords me. Make sure that you check out my Salad Tab for other ideas.

Make sure you subscribe to my blog via email to receive notification of new recipes. Please let me know if you try a recipe. If you have stumbled across my blog please leave a comment here or on my Facebook page and let me know where you are from. 🙂  It really thrills and inspires me to know that my posts and recipes are helping others maximize their health and productivity by eating more fruit and vegetables. Cheers to thriving together!

86Sauerkraut Salads

Dijon Mustard Dressing by Produce with Amy

 

Summon Spring Jarred Salads with Asparagus, Strawberries, and Pineapple Vinaigrette

Summon Spring Jarred Salad with Asparagus, Strawberries, and Pineapple Vinaigrette“If winter comes, can spring be far behind?” 
― Percy Bysshe Shelley

Even though I try to be the kind of person who views the glass as half full and presses my heart full of optimism, believe me when I say that I am giving winter the evil eye. Yes, I live in the Upper Peninsula of Michigan. Yes, I have lived here for most of my forty-two years. Yes, I acknowledge that the precipitation is vital to our water supply. Still, I find myself wistful for long hikes and the verdant green spikes of my spring flower gardens as nature awakens and tingles with life. I watch the birds puff up their feathers outside our windows and I eagerly anticipate long summer days filled with warmth and all of the possibility that we can gather in a few short months (alas, before the cold returns). I do not want to wish time away but I pray that March brings with it at least a hint of mild temperatures.

As I stated in my last post, I am behind in sharing my recipes. Therefore, I will get right to Asparagusthe point with my latest jarred salad recipe. When I went to the grocery store yesterday I wanted to let the produce selection partly inform my menu (the planner in me already had a list compiled) and a brief scan of the produce section determined that my salad would contain asparagus and strawberries (what speaks more of spring than both of those ingredients). The asparagus was thin and tender and the strawberries (though not as sweet as they could be) were red and promised a juicy and sweet accompaniment to spinach.

If you are familiar with my blog you know all about Mason jar salads. However, if you just found your way here I suggest you check out this post for some basic tips and advice on creating these versatile and lovely layered salads.
Pineapple Vinaigrette Dressing by Produce with Amy

PINEAPPLE VINAIGRETTE DRESSING

  • 1 cup of fresh pineapple
  • 1/4 cup of rice vinegar (or your choice of vinegar. I always recommend that you add a bit of vinegar at a time and taste the dressing as you go. I like my dressing on the tart side so I often add even more vinegar than my recipes call for)
  • 1/8 cup of raw apple cider vinegar (raw apple cider vinegar has many health benefits and I really enjoy its tartness)
  • 1/4 cup of extra virgin olive oil (I leave the oil out of the dressing and add 2 teaspoons to each jar for portion control)
  • 1 garlic clove
  • 1 teaspoon of onion
  • Salt and pepper to taste

If you do not add the full amount of vinegar you may want to add a little water to thin the dressing. I love the combination of the sweet pineapple with the savory onion and garlic and the tangy vinegar. This dressing is so good you may want to make extra (it would be fantastic sprinkled over steamed vegetables). The vinegar in the dressing will naturally preserve it and it will keep in the refrigerator for over a month. I like to store my dressings in one pint Mason jars.

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SUMMON SPRING JARRED SALAD WITH ASPARAGUS AND STRAWBERRIES

I layered the following ingredients in five one quart Mason jar salads:

Blanching involves a quick immersion in boiling water and placing the vegetable instantly in an ice bath. This process allows the asparagus to turn vibrant green and remain crisp.

  • 3 Tablespoons of Pineapple Vinaigrette (I also added 2 teaspoons of extra virgin olive oil)
  • Asparagus (I cut off one inch of the woody stem and cut it into three pieces. I blanched the asparagus by immersing it in boiling water for two minutes and directly dropping it into an ice-bath. This brings out the best of the nutrients but it still retains some of its crispness.)
  • Strawberries cut in 1/2 (1 and 1/2 containers)
  • 1/4 cup of raw almonds (add the protein of your choice. I use raw nuts or beans)
  • Avocado (I used three avocados)
  • Kiwi slices (I used three kiwi)
  • Spinach
  • Balsamic vinegar (I added a little under a Tablespoon of vinegar to the top of each salad. I love the combination of balsamic vinegar and strawberries but I did not want to muddle the color of the pineapple dressing for the photos.)

Printable recipe: Summon Spring Jarred Salad with Asparagus, Strawberries, and Pineapple Vinaigrette

Pin this recipe HERE.

Summon Spring Jarred Salads with Asparagus, Strawberries, and Pineapple Vinaigrette by Produce with Amy

I am really looking forward to my lunches this week and I think that they will help put me in a spring state of mind. Maybe you will make a batch too and help me in giving winter the evil eye. Together we will thrive and have a productive week that is bursting with fruit and vegetables.

Please make sure you stop by my Facebook page and give it a like and check out my other salad recipes.

Summon Spring Jarred Salad with Asparagus, Strawberries, and Pineapple Vinaigrette

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

Citrus Berry Slaw Jarred Salad with Strawberry Basil Balsamic Dressing

Citrus Berry Slaw Jarred Salad  with Strawberry Basil Balsamic DressingWhen baking, follow directions. When cooking, go by your own taste.
 – Laiko Bahrs

Today has been a mellow day in the kitchen. Normally my Sunday routine is to engage in a cooking marathon, but since I have been tackling cabin fever by cooking, our freezer is stocked with individual homemade frozen meals, soup, chili, and I still have a few Mason jar salads in the refrigerator. It has been nice to have a relaxing Sunday.

I did roast a chicken and make homemade bread for Mike’s lunch. While some who embrace a plant-based meal plan may take issue with this, I must say that I have to honor my husband’s food choices. I was a meat-eater when we met and I cannot ask him to change because I have altered what I eat. As a Weight Watcher leader I hear this complaint often from my members. When we decide to follow the Weight Watchers program it does not mean that all of our loved ones do the same. Of course, we hope that our healthy lifestyle choices impact their lives but we all must make our own choices. Ultimately, we are the only ones who control what we consume (even when there are tempting foods in the house).

Mike is a healthy eater (he loves fruit and vegetables) and he will eat many meat-free meals. His lunches are important to me because I like to take care of him like he takes care of me (he does the majority of cleaning, maintains our house and our vehicles, and is always going out of his way to make my life easier). He started a new career in July and this meant having to make a switch in his lunches. Before he could take leftovers or even jarred salads (he may not admit this now 😉 ) but with his current job he does not have access to a microwave and only has time for a sandwich (he does also bring raw nuts, fresh fruit, a granola bar and Greek yogurt). However, sometimes he comes home with his lunch fully intact because he worked through lunch.

I promise you that I did try. I tried to convince Mike that peanut butter or hummus makes a satisfying sandwich filling. Yet, he gave me that look. So I agreed…only after trying to seduce him with the prospect of peanut butter AND banana. I realized that I was not going to win and decided that instead of feeding him store-bought lunch meat or deli meat packed with nitrates, that I would roast a chicken each week and make sandwiches and soup along with homemade bread. I admit that I have zero experience with baking but after finding a couple of slices of bread that were stuck in the back of the refrigerator after a couple of weeks (without a speck of mold) I decided this week to make my own. I am sure my homemade bread adventures will spur future blog posts.

In the meantime I have a new jarred salad recipe to share. My latest obsession in my salads is cabbage. I love its heartiness and the way it holds up longer than lettuce in salads. I think that the Citrus Berry Slaw that I have created would work well on its own and could be made with any berry and your choice of ingredients. This salad reminds me of summer and in the heart of winter that is a good thing. While the groundhog may have predicted this weekend that there will be six more weeks of winter ~ in Michigan we know what that means!
Strawberry Basil Balsamic Dressing by Produce with Amy

STRAWBERRY BASIL BALSAMIC DRESSING

  • 1 cup of strawberries (I used frozen)
  • 1 orange (juice and zest)
  • 1/8 cup of aged balsamic vinegar
  • ¼ cup of white balsamic vinegar
  • ½ cup of basil
  • 1/8-1/4 cup extra virgin olive oil (I often leave the oil out of salad dressing and add 2 teaspoons to each jar for portion control)
  • 1 Tablespoon onion
  • 1 clove garlic

Citrus Berry Slaw by Produce with AmyCITRUS BERRY SLAW JARRED SALAD WITH STRAWBERRY BASIL DRESSING

strawberry slawI layered these ingredients, in the following order, in one quart Mason Jars:

  • 2-3 Tablespoons of Strawberry Basil Balsamic Dressing
  • 2 colored bell peppers (cut in chunks)
  • Radish (sliced)
  • ¼ cup of white beans
  • 1 quart of halved cherry tomatoes
  • Cauliflower (one head)
  • ¾-1  cup of Citrus Slaw (recipe below)

CITRUS BERRY SLAW

Citrus Berry Slaw Ingredients

  • 2 cups of chopped green cabbage (I did find that the cabbage really shrunk and the next time I will add a couple more cups of cabbage to the slaw)
  • 1 thinly sliced apple (your favorite variety)
  • 3 cups of fresh strawberries
  • ¼ cup of white balsamic vinegar
  • ¼ cup of sliced celery
  • ¼ cup of chopped colored bell pepper
  • 1 bunch of thinly sliced green onion
  • 1 clove of minced garlic
  • 1 lime (juice and zest. For a sweeter slaw you may use an orange or tangerine instead)
  • Salt & pepper to taste
  • Optional ~ Extra Virgin Olive Oil (if you are watching your fat you may choose to leave out)
    Citrus Berry Slaw Salad by Produce with AmyI promise that this salad is as flavorful as it is pretty. Make sure you check out my Salad Tab for other healthy and vibrant salads.Pin this recipe HERE.

As winter continues I promise to keep sharing my healthy recipes. It may not be strawberry season but we can fool Mother Nature by creating our own gardens. To me nothing tastes more like summer than strawberries and basil and I hope you enjoy this combination. Keep me posted and let me know what you think.
Citrus Strawberry Slaw Mason Jar Salads

 

Citrus Berry Slaw

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

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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