Salad Jars with Creamy Sundried Tomato Dressing

March 18, 2018

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A fun and beautiful way to eat healthy! Salad jars for lunch, dinner or a snack! Feel free to add your own favorite salad toppings. 




2              Baby romaine lettuce heads

2              Carrots, large

1/2          English cucumber, medium

2              Celery stalks

1              Red onion, small

3              Roma tomatoes

15 oz       White beans, canned  

15 oz       Corn, canned

4              Eggs, large

1 c           Pearled couscous  

1/2 c       Pistachio nuts, shelled

1/2 c       Dried cherries

1/2 c       Bacon  

3/4 c       Feta cheese





1 c             Buttermilk

1/2 c         Greek yogurt

1 c             Mayonnaise

1/2 c         Sundried tomatoes, oil-packed

1 tsp         Dill, fresh

1/4 c         Flat leaf parsley, fresh

4 tbsp       Chives, fresh

2                Garlic cloves

1/2 tsp      Salt

1/2 tsp      Black pepper, ground

1/2 tsp      Vinegar


Boil and peel eggs and allow to cool. Cook pearled couscous according to package directions and allow to fully drain and cool. Drain and rinse canned beans and corn and sundried tomatoes. Chop pistachio nut meats. Cook and chop bacon in a skillet and drain on paper towel. Set all aside in separate containers.


Wash baby romaine but keep whole. Next wash and peel carrots. Wash and trim cucumber and celery. Finally, clean and halve the red onion. Fit seven-cup food processor with slicing blade and lock lid onto bowl, turn unit on high and put baby romaine lettuce in feed tube and slice on low, put tomatoes in the feed tube and slice. Replace the slicing blade with the shredding blade attach lid, turn unit on high and one by one load the carrots, cucumber, onion and celery through the feed tube and process. Keep vegetables in separate containers and put wet vegetables on paper towels to absorb excess water.


To prepare dressing, fit seven-cup food processor with bowl and multi-purpose blade. Add buttermilk, mayonnaise, Greek yogurt, dill, parsley, sun-dried tomatoes, garlic, salt, pepper, chives and vinegar to bowl and secure lid.  Turn unit on high and process until smooth.


To portion salads, use eight, three-cup canning-style jars or any other container of similar size. Start with lettuce divided it equally between the jars continue filling the jar in the same manner with the carrots, cucumber, celery, red onion, tomato, white beans, corn, eggs, couscous, pistachios, cherries, feta cheese and bacon.  Serve with dressing on the side.




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The Smashing Plate     Food Styling by Joanie Homrich      Grand Rapids Michigan   616.970.2883

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