230 total views, 1 views today
About the Recipe: Let’s picnic in the park! Have a play day outdoors! Enjoy a special lunch at work! Preparing a salad in a jar can be fun and even use up that leftover meatloaf or veggies. To serve, just turn the jar upside down for a salad that layers itself in just the right order. This one combines an avocado dressing with vegan meatloaf, cheese-free cheese, and lots of colorful veggies. Love to add some crispy croutons too!
Cook’s Note: Guess what? This closed jar salad stayed fresh in our refrigerator for four days. Couldn’t believe it!
In place of the avocado dressing, you can use about 3 Tablespoons of your favorite dressing for each jar. I always soak my red onion in lightly salted water to remove the bitter taste; drain; and then rinse again. I like to keep the croutons separate so they stay extra crispy. Remember to be creative and use your own yummy salad ingredients.
*This recipe was prepared using The Herbivorous Butcher Gluten Free Meatloaf and The Herbivorous Butcher Cheese-Free Pepperjack Cheese; substitute if product is unavailable.