A salad in a jar! Perfectly easy to transport for a packed lunch or picnic. The tip to packing these jars is just as important as what you put in it. It’s best to put the dressing in first so it stays at the bottom, blocked off by any heavy ingredients like the potatoes and beetroots. It’s best to keep the fresh and light leaves at the top, so they don’t wilt and are still crunchy when you go to eat them.
Prep time: 20 minutes
Serves: 2
Gluten Free
Ingredients
4 cooked new potatoes, sliced thin
1 cooked beetroot, sliced thin
4 tablespoons cooked lentils
1 carrot, grated
4 radishes, sliced thin
2 handfuls baby spinach, rinsed and dried
2 spring onions (scallion), chopped small
Dressing
1 tablespoon mayonnaise, of your choice
Juice of 1/2 a lemon
1 teaspoon capers, roughly chopped (optional)
1/2 teaspoon French Dijon mustard (optional)
A little sea salt and ground black pepper to taste
- Place the potatoes in a pan of cold water, put the lid on and bring to a rolling boil and allow to cook until soft in the middle, this should take between 7-10 minutes. Drain and set aside to cool.
- To make the dressing, whisk the mayonnaise, mustard and lemon juice, add the capers, stir to combine and put to one side.
- Grate the carrot and radishes together and place to one side.
- I often use tinned lentils for this recipe, but if you are cooking yours, cook in vegetable bouillon for more flavour. Drain any water out of the tinned lentils and put to the side until ready.
- Pour the mayonnaise dressing evenly into the base of the two jars, now add the layer of sliced new potatoes, then the cooked beetroot, then spoon over the lentils between each jar. Then add the layer of grated carrot and radish, finish with the baby spinach and a scatter spring onion/scallion on top.
- Place the lids on, and the salad in a jar is ready to travel with you for the day. When ready to eat, give the jar a good shake. Either eat straight from the jar or pour into a bowl.
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