Summer Salad in a Jar
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| Serves | Serves 4 to 6, depending on the size of the jar |
| Prep time | 15 minutes |
| Dietary | Vegetarian |
| Meal type | Appetizer, Lunch, Salad, Side Dish, Snack, Starter |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Casual Party |
| Region | British |
| By author | Karen S Burns-Booth |
A simple and yet stunning summer salad in a jar, which makes it perfect for picnics and BBQ's; easily made, this salad will keep fresh without the dressing if made the night before.
Ingredients
- 1 crisp lettuce, shredded; such as: iceberg, Webbs, cos, Romaine, Batavia
- 4 to 6 fresh tomatoes, washed and finely diced
- ½ cucumber, finely chopped
- 4 to 6 tablespoons salad cream, mixed with a little cider apple vinegar
- Salt and pepper, to taste
- Fresh chives, finely chopped
Note
A simple and yet stunning summer salad in a jar, which makes it perfect for picnics and BBQ's; easily made, this salad will keep fresh without the dressing if made the night before.
Directions
| Step 1 | Arrange the salad in 4 to 6 clean jam jars, in the order of the ingredients from the lettuce to the cucumber; mix the salad cream with a little vinegar, to make it slightly runny, season to taste with salt and pepper and drizzle over the top of the salads. |
| Step 2 | Sprinkle with fresh chopped chives and put the lids on top of the jars, before chilling in the fridge for up to 4 hours before serving. |
