Mason Jar Salad with Moonshine Dressing

Aug 17, 2013

Fly guy is way better about eating raw veggies than I am.  For his first few flight trips he packed bags and jars of cut up raw veggies.  I got a stomach ache just looking at them.  After eating carrot sticks and loads of bells peppers for four days his stomach joined me.  What a love story right?  Two stomachs become one....

Well you have to add some protein silly!  Maybe some jazzy dressing, peppery arugula, and cheese if you must.

Fast forward to a week later and he's sitting in the pilot lounge scarfing his jazzy salad thinking jazzy thoughts about his jazzy wife.  Jazzy:  Bright, colorful, showy.  Ok, maybe I'm a little showy. Another pilot (probably enviously) laid eyes on his salad.

"Whatcha eatin there boy?  Mighty colorful"

'Uhh... salad'

"And that some moonshine dressing to go with it?"

Thank you Mr. Smart Aleck Pilot.  The name has stuck and now my children will be telling strangers that their mama makes moonshine for their daddy to fly with.

Moonshine Dressing aka Red Wine Vinaigrette

1/3 cup extra virgin olive oil
3 TB red wine vinegar
1 garlic clove minced or finely grated
1 tsp dijon mustard
salt and pepper to taste

Place all ingredients in a small jar with lid tightly screwed on and give it a good shake.

Mason Jar Salad

These are straight forward but there is a method that will keep everything fresh longer.  These jars should last refrigerated for several days.
  • Dressing goes on bottom. We use 2 TB.
  • Then choose some firm veggies you don't mind soaking in dressing.  This is a great place to tame your raw onions.
  • Then a layer of grains or protein.  Beans, meat, eggs, quinoa, ect.
  • Last comes the greens.  It is important these are dry or your salad will break down quickly.
Store upright and then give a few good shakes before digging in.
Air travel, car travel, down the street to the park travel. Healthy food to pack no matter how you picnic.

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