Jessica Bierman,  Main Dishes,  Recipes,  Veggies

Spring Green Mason Jar Salad

Spring Green Mason Jar Salad

Ahhhh spring time. I am Really Into the new fresh veggies that come out in the spring. It’s so nice to see everything blooming and it is really getting warm and beautiful here in Northern California.  It was time to try another salad and I knew I wanted to use fresh asparagus and peas, some of my favorite things in spring.  Then I thought, why not make the whole salad green!  While I found some beautiful asparagus at the store, they didn’t have any fresh peas!  I know I will be making this salad again after a trip to a nicer store.  The salad has both peas and edamame, which sounds a little heavy but I love the combination.  I paired this one with a bright, tart lemon vinaigrette.

The Ingredient Line Up:

Lemon Vinaigrette

The lemon vinaigrette was very simple: Olive oil, lemon juice dijon mustard, shallot, honey, garlic, salt and pepper.

I used this V. Sattui dijon mustard again because I am Really Into it.  Do you have a favorite mustard that you add to everything??

Putting the Salad Together

While I was mixing up my dressing, I put a large pot of water on to boil for the asparagus.  Then I measured out a couple of tablespoons of dressing in each of my quart sized, wide mouthed jars.

Next I put in the edamame.  I buy the edamame frozen and already shelled.  It goes into the jars frozen, but is thawed by the time I go to eat it.

After you put the edamame in, check to see if the water is boiling and make yourself a big bowl of ice water.

We are going to blanch the asparagus, meaning we are going to boil it in a large pot of water for a short amount of time and then immediately put it in an ice bath to stop the cooking process.

I just boil for maybe a minute or two before I pull it out.

You want the asparagus to not be tough, but not cooked to death.  It needs to be flexible but not soggy because you want it to have some bite!

Once you have cooled your asparagus, cut the stalks into thirds so they fit nicely in the jars.  I love asparagus so I fill mine pretty high.

Next, slice your apples and squeeze a small amount of lemon juice on them to keep them from browning.

If you are using fresh peas like you should, just shell them and pop them in the jar.  If you use frozen, do the same treatment with the peas that you did with the asparagus.

I had a little trouble with my stacking this time, but it will all taste the same!  I think it still looks pretty.  The last item before the lettuce is the shaved parmesan cheese.  I prefer the shaved because it sits on top of the veggies better and tastes delicious.

Last but but not least, pile that lettuce in there!  I filled stuffed that spring mix in the jar until I could not stuff any more!

Seal the jars up and your are ready to eat for the week!

This time I remembered to take a picture of my lunch in a bowl and not a jar.  Look how much salad this is!  You will not be hungry after you finish this!

The Verdict

This was so yummy!  I hope you are Really Into this Spring Green Mason Jar salad too!

Spring Green Mason Jar Salad

This portable lunch is delicious, healthy, filling and the perfect way to celebrate the fresh produce of spring.

Course Salad
Author Jessica Patch

Ingredients

Spring Green Mason Jar Salad

  • 8-12 Tbsp Lemon Vinaigrette Recipe Below
  • 2 Cups Edamame Shelled
  • 1 Bunch Asaparagus Blanched
  • 3-4 Granny Smith Apples Sliced
  • 1 Tbsp Fresh Lemon Juice
  • 2 Cups Spring Peas
  • 4 oz Shaved Parmesan
  • 4 Cups Spring Mix & Baby Spinach

Lemon Vinaigrette

  • 1/4 Cup Fresh Squeezed Lemon Juice
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Honey
  • 1.5 Tbsp Shallot Minced
  • 2 Cloves Garlic Minced
  • Salt & Pepper To Taste
  • 1/2 Cup Olive Oil

Instructions

Spring Green Mason Jar Salad

  1. Add 2-3 tablespoons of Lemon Vinaigrette to the Mason Jar.

  2. Divide the edamame evenly on top of the vinaigrette.

  3. Cut blanched asparagus spears into thirds and then place of top of edamame.

  4. Squeeze Lemon Juice on apple slices, then put on top of asparagus.

  5. Divide peas evenly and put in mason jars after asparagus.

  6. Top peas with Shaved Parmesan.

  7. Stuff Mason Jars with lettuce and seal.  Will last for 5-7 days.

Lemon Vinaigrette

  1. Combine all ingredients in bowl with the exception of salt, pepper and olive oil.

  2. Slowly stream olive oil into bowl with combined ingredients while whisking. 

  3. Season with salt and pepper to taste.

I am a Texan living in California with my husband Mark, my best pup Ziggy, and our two cats Marilyn and Goldie. I love reading, cooking, binge-watching great tv shows and staying up too late talking to my friends.

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