Cobb & Slaw Salads..in jars!

Salad in a jar is not a new concept, but it's new to me. They are perfectly crafted and layered to be made ahead of time and sit for up to a week, waiting to be eaten when the time is right.
Dressing always goes at the bottom followed by hearty vegetables, beans or grains that will only benefit by soaking in the dressing (like raw red onions!). Next comes less heavy vegetables like peppers and cucumbers. Stuff your lettuce greens in the center and top with light, small or shredded vegetables, tofu, croutons or nuts.


This salad has so many components that I love: Crispy red bell pepper, cucumber, corn and avocado. Top with baked tofu, maple tempeh and crunchy walnuts tossed in a tangy lemon tahini dressing.

Cobb Salad
serves 3
1/2 red onion, small dice
1 red bell pepper, small dice
1/2 cucumber, seeded, small dice
1 avocado, small dice
3 cups spring greens
1/4 cup cilantro leaves
1 cup corn kernels
8 oz baked tofu, cubed
8 oz maple bacon tempeh, browned
1/3 cup toasted walnuts

Layer the salad in the jar with the dressing on the bottom then the vegetables in the order they are listed.

Lemon Tahini Dressing
1/4 cup tahini
1/4 cup nutritional yeast
1/4 cup lemon juice
3 tbl extra virgin olive oil
2 garlic cloves
salt and pepper to taste

Combine all of the ingredients in a blender and blend until creamy and smooth.

Slaw Salad
serves 3
3 cups thinly sliced green cabbage (1/2 medium cabbage)
1 carrot, shredded
1/4 red onion, thinly sliced
stem of 1 broccoli head, shredded
1 red bell pepper, thinly sliced
1/4 cup whole water chestnuts, thinly sliced

Layer the salad in the jar with the dressing on the bottom then the vegetables in the order they are listed.

No Mayo Dressing
1/4 cup apple cider vinegar
1/2 cup extra virgin olive oil
2 tbl dijon mustard
2 tbl organic cane sugar
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp celery seed
1/4 tsp paprika
1/8 tsp cayenne

Combine all of the ingredients in a blender and blend until emulsified and thick.