"Limp greens and soggy veggies are often the fate of a made-ahead salad destined for the lunchbox. In Giada De Laurentiis' cookbook, "Happy Cooking," she provides a shaker jar strategy. Chill. Shake. Enjoy."
"In small bowl, whisk hummus, juice, oil and salt. Pour dressing into bottom of a wide-mouth quart-size jar or sealable container. On top of dressing layer: peas, grapes, celery, feta, radicchio or cabbage, romaine and almonds. Seal and refrigerate for up to 6 hours."
"When ready to eat, shake the jar to coat and mix the entire salad in the dressing."
A layered jar salad method prevents the common problem of limp greens and soggy vegetables in made-ahead lunches. The technique involves placing dressing at the bottom of a wide-mouth quart-size jar, then layering ingredients in a specific order: legumes, fruits, vegetables, cheese, and greens on top. Before eating, shake the jar to distribute dressing throughout. This method keeps salads fresh and crisp for up to six hours. The recipe uses hummus-based dressing, black-eyed peas, grapes, celery, feta cheese, mixed greens, and almonds for a nutritious, flavorful lunch option.
Read at The Mercury News
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