Mason Jar Salad
This Mason jar salad is a great make-ahead meal to enjoy at home or on the go. A creamy pesto dressing anchors layers of rainbow veggies and hearty grains for a portable meal that will satisfy all your cravings for fresh produce. Feel free to switch it up with whatever greens, grains, and toppings you have on hand! Just add a lid and it will keep well in the refrigerator for up to 3 days.
Tip: For the dressing, soak cashews in very hot water for 15 minutes. Drain the water and rinse the nuts before blending with the rest of the dressing ingredients.
INGREDIENTS
- ½ cup soaked raw cashews (see tip in recipe intro)
- ⅔ cup loosely packed fresh basil leaves
- 1 clove garlic
- 1 tablespoon nutritional yeast
- ¼ teaspoon onion powder
- ¼ teaspoon sea salt
- ⅔ cup unsweetened, unflavored plant-based milk
- 6 cups fresh baby spinach
- 4 cups cooled cooked wheat berries
- 2 cups cherry tomatoes, halved
- 1 medium summer squash, quartered lengthwise and cut into ½- inch slices
- 1 cup shredded carrots
- ½ cup chopped red onion
- Sea salt, to taste
- Freshly ground black pepper, to taste
INSTRUCTIONS
- For Pesto Dressing, in a small blender or food processor combine the first six ingredients (through sea salt). Cover and blend until smooth, gradually adding plant-based milk. Dressing will be thin.
- In four 1-quart wide-mouth Mason jars, pour a few tablespoons of dressing into the bottom. Then layer the next seven ingredients (spinach through onion) in the order given. Season with salt and pepper.
Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides/
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