This A+mazing Chopped & Layered Mason Jar Salad was inspired by a daydream I had on my way to a Youth Summer Camp that I work for during the summer. The camp is held at Springdale Farm in the western part of Monroe County NY. Everyday during the bus ride to the farm, I looked out the window and was captivated by rolling hills, corn fields, and farm life. Easy, breezy, beautiful; summer. The beauty of my surroundings made me think about how blessed I am to live in such a diverse geographical landscape. This chopped salad is filled with fresh summer produce| much of it sourced from farms and fields right in my neck of the woods. From farm to table| My heart to your table.
3 cups fresh green leaf lettuce, washed, spin dried and chopped
1/2 red pepper, chopped
1 small gala apple, chopped
1 medium cucumber, peeled and chopped
3 tablespoons chervil, (or green onion) chopped
1 cup colby jack cheese, cubed
2 cups Mann’s Rainbow Salad Broccoli Slaw includes:
red cabbage, shredded
cauliflower and broccoli, shredded
2 tablespoons apple cider vinegar
1 tablespoon red pepper flakes
1 teaspoon poppy-seeds
2 tablespoons extra virgin olive oil
1/8 cup strawberry poppyseed vinaigrette
kosher sea salt
cracker black pepper
- The biggest tip to keep in mind when making a chopped mason jar salad is to use fresh (preferably local) produce that is washed, spin dried, and chopped into uniform or even pieces.
- In a small bowl, toss slaw ingredients.
- Once ingredients for the salad are chopped and arranged on a plate (see above) start layering ingredients in your mason jar, starting with a layer of slaw on the bottom and building up from that working your way up.
- Each layer is about 2-3 teaspoons of produce, alternating between each until you reach the top.
- Sprinkle top with poppy-seeds, sea salt, and pepper to taste and drizzle with dressing as a finish.
- Salad is best eaten the same day or can be refrigerated up to one day.