The husband and I are trying to cut back on carbs for the new year. Not eliminate – just cut back. Which for me as the cook means no more sandwiches at lunch. So I finally decided to go ahead and jump on the mason jar salad train. The first one we tried was a simple version of a salad I make for us to have at dinner quite often. I like to call it the Parmesan Salmon Mason Jar Salad. The mason jar is newly added, obviously.
On our first attempt, which is when I took these pictures, I put the greens right next to the dressing. I learned that’s not recommended. But my greens weren’t soggy this time. My favorite way to cook salmon is actually with these dressing and some bread crumbs covering it. To make it I simply, rub some flour on, dip both sides in the dressing, dip both sides in bread crumbs and cook for 20 min at 350. But you can make yours anyway you prefer. You just a simple salmon recipe that won’t take away from the flavor of the dressing.
For the dressing:
1/3 cup Parmesan Cheese,grated
3 Tablespoons olive oil
2 Tablespoons white wine vinegar
1/2 Teaspoon finely chopped garlic
1/2 Teaspoon Dijon Mustard
Salt and pepper to taste
1 Teaspoon sugar
* Place all the ingredients except the olive oil into a small bowl. Whisk the olive oil into the ingredients in the bowl in a slow steady stream until well incorporated. Then place any leftover dressing in an airtight container and refrigerate.
4 cups chopped romaine lettuce – or 1 bag of salad mix
1 cup almonds
12 ounces cooked, diced salmon cooked to your liking.
1 cup raisins
1 cup shredded mozzarella cheese
4 (16 ounce/pint-size) wide-mouth jars
- Start by placing an equal amount of dressing at the bottom of each jar.
- Then divide remaining ingredients among the jars, layering in the following order: almonds, raisins, cheese, fish, lettuce. Next, twist on the top to seal your salads and refrigerate until ready to serve.
- When you’re ready to eat, just dump the jar onto a large plate or bowl.
- Finally, enjoy!