Sweet Corn, Chard & Cherry Jar Salad

By July 28, 2015

Jar Salads are an excellent (and cool!) way to prepare a healthy lunch for work or school. The trick is in the layering-- if you're preparing more than a few days ahead, save the dressing to be put on in the morning before you leave the house. This recipe fills a quart sized glass, which is enough for an entrée sized salad or a light lunch for two.

Honey-Lime Dressing
 Juice from two limes
 Salt and pepper
 1 tbsp honey or maple syrup
 1 cup sunflower oil
Salad Fillings
 0.50 cucumber, peeled, seeded and chopped
 1520 string beans, any color
 1 green onion, finely chopped
 0.50 cup cooked sweet corn kernels
 handful of pitted cherries, chopped in half
 0.50 bunch of chard leaves, de-stemmed and cut in a chiffonade into small ribbons

If you want some more ideas, check out this excellent book Mason Jar Salads & More by Julia Mirabella or this blog post from the Kitchn on Perfect Lunch Salads in a Jar.

Ingredients

Honey-Lime Dressing
 Juice from two limes
 Salt and pepper
 1 tbsp honey or maple syrup
 1 cup sunflower oil
Salad Fillings
 0.50 cucumber, peeled, seeded and chopped
 1520 string beans, any color
 1 green onion, finely chopped
 0.50 cup cooked sweet corn kernels
 handful of pitted cherries, chopped in half
 0.50 bunch of chard leaves, de-stemmed and cut in a chiffonade into small ribbons

Directions

Sweet Corn, Chard & Cherry Jar Salad

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