2013 04 09


Here’s a neat idea: packing your salad in a jar for a quick meal.

It’s easy enough, but keep these tips in mind:

  • Most important rule: dressing at the bottom, greens at the top. Keep them as far away from one another as possible. If you do that, your greens will stay crispy and fresh, no problem.
  • Use the resting time to your advantage. Place items that’ll soak up and marinade in the dressing as the next layer for the best salad flavor. Cooked grains, tofu, meats, mushrooms—anything that is spongy and will suck up that yumminess as the jar sits in the fridge.
  • To make the salads a little more hearty and filling, try adding a protein like chicken, quinoa, beans or cubed tofu.
  • We’ve had these salads last as long as 10 days in the fridge without getting soggy, yucky or anything but delicious.
  • I try to keep the ratio of each jar about half-and-half—half toppings, dressing, grains, proteins and half greens.
  • For a few more tips, see the source: http://backtoherroots.com/2013/04/09/salad-in-a-jar-101/

Here are some nice combinations:

Strawberry Spinach Salad with Strawberry-Lime Vinaigrette

  • Strawberry-Lime Vinaigrette (I use about two tablespoons of dressing per pint-sized jar)
  • Cooked Quinoa
  • Sliced Strawberries
  • Sunflower Seeds
  • Sliced Green Onions
  • Crumbled Feta
  • Baby Spinach

Mexican Chickpea Salad with Chile-Lime Dressing

  • Chile-Lime Dressing (I use about two tablespoons of dressing per pint-sized jar)
  • Cooked Brown Rice
  • Cooked Chickpeas
  • Salsa
  • Red Onions
  • Halved Grape Tomatoes
  • Chopped Cilantro
  • Chopped Romaine

Tofu Living Salad with Sesame-Lemon Dressing

  • Sesame-Lemon Dressing (I use about two tablespoons of dressing per pint-sized jar)
  • Drained, Pressed and Cubed Extra Firm Tofu
  • Sliced Red Bell Pepper
  • Chopped Cucumbers
  • Sprouted Lentils
  • Sunflower Seeds
  • Chopped Parsley
  • Chopped Romaine

Sunshine Salad with Orange Marmalade Vinaigrette

  • Orange Marmalade Vinaigrette (I use about two tablespoons of dressing per pint-sized jar)
  • Cooked Quinoa
  • Clementine Wedges
  • Sliced Red Onions
  • Sprouted Lentils
  • Pine Nuts
  • Chopped Romaine
  • Baby Spinach

My brother committed suicide two and a half years ago. During his last few months, he wasn’t home a lot, but I always tried to get him to come home for a weekend. The wedding we were going to, that was also the last time I ever saw him alive. I still feel I haven’t said everything I want to.

Me: Hi (his name), are you coming to the wedding on Saturday?
Him: Hi (my name), yes I am! 
Me: Alright, why don’t you come home on Friday then? We need to be at the church at 10 o'clock.

He never replied, but turned up on Saturday morning.

I’m not one to always say what I feel, but I will always regret that I never told my brother all of this when he was still alive. I wrote him this one night, where I could do nothing else than cry and miss him. I miss him so terribly every day. How I wish I could go back in time, and reach out to him before it was too late.

Me: I miss you so much. I wish I could just call you right now. I have something to tell you. I’ll come and visit your grave in 2 months time. Then I’ll tell you all about it. You know that all I want is to get you back. I miss you so much, and I love you, so, so much. More than you could even imagined. I think it’s a sign that I have no signal on my phone right now. Are you there? I hope you know how loved you were and still is. We will always love you and always, for the rest of our lives, miss you. It hurts so badly, more than anything else, but I’m gong to carry that pain until i die. For as long as it can remind me that once you were a part of my life, I’ll survive it. You are the apple of my eye, my darling. No one can replace you. My loving big brother. Your smile melts my cold heart every time I see it. You will always be able to warm up my heart, on a cold and lonely day. My darling big brother. I will always love you and never forget you.