Fennel, Pea, and Bean Salad with Bacon

Late January in Minnesota can be underwhelming - the fun and busy-ness of the holiday season is long past, the weather is dark, cold, and grey, and fresh, local produce is but a hazy memory.  However ... the days are getting longer (I actually donned my sunglasses on my way home from work one evening this week!), it's time to start planning for this spring's garden (and time to order seed potatoes and onion slips!), and thanks to local greenhouses and frozen produce, entirely possible to enjoy a crisp, fresh, abundantly GREEN salad loaded with the promise of spring.

YIELD: 4 quart-sized salads

INGREDIENTS:

• 1/4 c extra-virgin olive oil
• 1/3 c pine nuts
• 1/4 c minced shallots
• 1/4 c fresh lemon juice
• 1 tsp Dijon mustard
• 1/4 c minced fresh chives
• salt and pepper, to taste
• 1 cup frozen edamame, thawed and drained
• 1 large bulb fennel, cored and thinly sliced
• 1 cup frozen green peas, thawed and drained
• 1/4 c shredded parmesan
• 1/2 cup fresh mint leaves
• 1/2 cup fresh parsley leaves
• 1 bunch watercress, stemmed
• 1 head bibb lettuce, cored and torn into small pieces
• 4-6 slices bacon, cooked and crumbled

DIRECTIONS:

1. Toast the pine nuts: heat the olive oil in a small frying pan over medium heat.  Add the pine nuts and shallots and cook, stirring occasionally, until the shallots are soft and the pine nuts are golden brown.  Strain the pine nuts and shallots, reserving the oil.  Cool.
2. Make the lemon-chive vinaigrette: combine the reserved oil, lemon juice, Dijon, chives, and salt and pepper in a pint-sized mason jar.  Puree and emulsify the vinaigrette using a handheld stick blender.  (Alternately, puree and emulsify the dressing ingredients in a blender or mini food processor.)
3. Pack the salads: divide the vinaigrette evenly among 4 tall quart-sized containers.  Layer the pine nuts, edamame, fennel, green peas, parmesan, mint, parsley, watercress, and bibb lettuce in the jars.  Divide the bacon evenly among 4 2-ounce jars or snack-size zip-top bags for each salad.  Refrigerate until serving.
4. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with bacon.

TIME-SAVING TIPS: Use your favorite citrus-flavored vinaigrette in place of the lemon-chive vinaigrette. Toast the pine nuts in the microwave and omit the shallots. Use pre-cooked bacon.

SPECIAL DIET SWAPS: For a vegetarian salad, substitute roughly-chopped smoked almonds, store-bought mock bacon crumbles, or coconut bacon for the cooked, crumbled bacon.  For a vegan salad, choose a suggested bacon substitute and also substitute store bought or homemade vegan parmesan crumbles for the shredded parmesan.  For gluten-free diners, choose mustard labeled "gluten-free."  Substitute unsalted sunflower seeds for the pine nuts to accommodate tree nut allergies.

Food styling, photography, and infographics by Robert Campbell.

Shredded Collard Salad with Sweet Potato and Cashews

This is one of those salads that is way, way more than the sum of its parts.  It doesn't look like much, but the roasted sweet potatoes, tangy dressing, bright collards, creamy cheese, and crunchy cashews combine to make something altogether magical.  (Rob and I texted each other at lunch time about this one - it was that delicious!)  I hope you like it as much as we did!

YIELD: 4 quart-sized salads

INGREDIENTS:

• 2 large sweet potatoes, peeled and cubed
• 5 tbsp extra-virgin olive oil, divided
• 1 tbsp whole cumin seeds
• 1 tbsp dried thyme
• 2 cloves garlic, minced
• salt and pepper, to taste
• 2 tbsp fresh lime juice
• 1 tsp minced fresh ginger
• 1 large bunch collard greens, stemmed and shredded
• 4 1-oz individually-wrapped goat cheese rounds
• 1/2 cup roasted, unsalted cashews, roughly chopped

DIRECTIONS:

1. Roast the sweet potatoes: preheat the oven to 450 degrees Fahrenheit.  Combine the sweet potatoes, 1 tbsp olive oil, cumin seeds, thyme, and salt and pepper to taste.  Roast until the sweet potatoes are tender and golden brown, 20-30 minutes.  Cool.
2. Make the ginger-lime vinaigrette: combine 1/4 cup olive oil, lime juice, fresh ginger, and salt and pepper in a pint-sized mason jar.  Puree and emulsify the dressing using a handheld stick blender.  (Alternately, puree and emulsify the dressing ingredients in a blender or mini food processor.)
3. Pack the salads: divide the vinaigrette evenly among 4 tall quart-sized containers.  Layer the sweet potato and collard greens in the jars.  Add 1 round goat cheese to each jar.  Divide the cashews evenly among 4 2-ounce jars or snack-size zip-top bags for each salad.  Refrigerate until serving.
4. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with goat cheese and cashews.

TIME-SAVING TIPS: Substitute bottled lime juice for the fresh lime juice.  Substitute pre-washed, bagged collards or baby kale for the shredded collards.

SPECIAL DIET SWAPS: This salad is vegetarian and gluten-free as-is.  For a vegan option, omit the goat cheese, or substitute a homemade or store-bought vegan goat cheese for the dairy cheese.  Substitute unsalted sunflower seeds for the cashews to accommodate tree nut allergies.

Food styling, photography, and infographics by Robert Campbell.

Asian Slaw with Ginger Sesame Dressing

This salad was inspired by a prepared salad Rob would occasionally pick up from one of our local high-end grocery chains ... a delicious combination of flavors and textures, but expensive at nearly $9 apiece, and wasteful, due to the many disposable plastic containers the store used to keep the individual salad components fresh.  I decided to re-vamp the salad as a homemade, portable version, adding a few of my own tweaks and adaptations.  Enjoy!

YIELD: 4 quart-sized salads

INGREDIENTS:

• 5 tbsp sesame seeds, toasted, divided
• 1 clove garlic
• 1 tsp minced fresh ginger
• 3 tbsp rice vinegar
• 1 tsp soy sauce
• 1 tsp packed brown sugar, agave, or honey
• 5 tbsp canola oil
• 2 tbsp toasted sesame oil
• 1 tsp Chinese 5-spice powder
• 4 boneless, skinless chicken thighs
• 1 large carrot, peeled and shredded or julienned
• 1/2 lb green beans, trimmed and cut into 1-inch pieces, lightly steamed and cooled
• 1 large red bell pepper, sliced or chopped
• 1/2 medium green cabbage or Napa cabbage, cored and shredded
• 1/4 cup sliced almonds, toasted

DIRECTIONS:

1. Make the ginger-sesame dressing: combine 1 tbsp sesame seeds, garlic, ginger, rice vinegar, soy sauce, sugar, and oils in a pint-sized mason jar.  Puree and emulsify the dressing using a handheld stick blender.  (Alternately, puree and emulsify the dressing ingredients in a blender or mini food processor.)  Reserve 1/2 cup dressing.
2. Cook the chicken: Add 1 tsp Chinese 5-spice powder to the remaining dressing. Marinade the chicken thighs in the 5-spice dressing for 20 minutes (or longer if you have the time.)  Roast the chicken thighs at 350 degrees Fahrenheit for 45 minutes, or until fully cooked.  (Alternately, grill the chicken thighs until fully cooked.)  Cool, then dice the chicken into bite-sized pieces.
3. Pack the salads: add 2 tbsp remaining dressing to each of 4 tall quart-sized containers.  Layer the chicken, carrots, green beans, red bell pepper, and cabbage in the jars.  Add 1 tbsp almonds and 1 tbsp sesame seeds to each of 4 2-ounce jars or snack-size zip-top bags for each salad.  Refrigerate until serving.
4. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with sesame seeds and almonds.

TIME-SAVING TIPS: Substitute your favorite bottled Asian-style salad dressing for the ginger-sesame dressing.  Use store-bought rotisserie chicken in place of the marinaded chicken thighs.  Substitute 1 package pre-shredded coleslaw mix for the cabbage and carrot.  

SPECIAL DIET SWAPS: For a vegetarian/vegan salad, substitute 1 14-oz package water-packed extra-firm tofu, drained and pressed, for the chicken.  For gluten-free diners, choose oils and vinegar labeled "gluten-free," and substitute gluten-free tamari for the soy sauce.  

Food styling, photography, and infographics by Robert Campbell.

Kale Slaw with Peanut Dressing

Ah, kale salad.  I googled "kale salad recipe" and received nearly 3 million results.  Kale (and kale salads) are trendy, and for good reason - kale salads are nutritious, delicious, and make use of the hardiest of winter greens.  There is so much to love about this kale salad - the sweet-tangy peanut dressing, the colorful and crunchy veggies, the satisfying protein boost from tempeh and peanuts ... so scurry off to the grocery store and grab some kale, quick!  

YIELD: 4 quart-sized salads

INGREDIENTS:

• 3/4 cup roasted, salted peanuts (divided)
• 1/3 c canola oil
• 3 tbsp apple cider vinegar
• 1 tbsp packed brown sugar
• 1/2 tsp kosher salt
• pinch red pepper flakes
• 8 oz tempeh
• 1 large carrot, peeled and shredded or julienned
• 1 large red bell pepper, sliced or chopped
• 1 large or 2 small bunches "dinosaur" kale, stemmed and shredded

DIRECTIONS:

1. Make the peanut dressing: combine 1/4 cup peanuts, oil, vinegar, brown sugar, salt, and red pepper flakes in a pint-sized mason jar.  Puree and emulsify the dressing using a handheld stick blender.  (Alternately, puree and emulsify the dressing ingredients in a blender or mini food processor.)
2. Cook the tempeh: bring a small saucepan of water to a boil.  Add the tempeh, turn the heat down to low, cover, and simmer the tempeh for 10 minutes.  Drain and cool slightly.  Grill the tempeh, or pan-fry in a teaspoon or two of oil until golden brown.  Season with salt and pepper, and cut the tempeh into cubes.  Cool.
3. Pack the salads: divide the dressing evenly among 4 tall quart-sized containers.  Layer the tempeh, carrot, bell pepper, and kale in the jars.  Divide the remaining peanuts evenly among 4 2-ounce jars or snack-size zip-top bags for each salad.  Refrigerate until serving.
4. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with peanuts.

NOTE: I call for "dinosaur" kale in this recipe, simply because I find the flat leaves easier to prep, but you could certainly substitute regular curly green kale if that is what you prefer or what is available at your local market.

TIME-SAVING TIPS: Substitute your favorite prepared peanut sauce for the peanut dressing.  Substitute 1 cup prepared julienned carrot for the shredded carrot.  Substitute pre-washed, bagged baby kale for the shredded kale.

SPECIAL DIET SWAPS: This salad is vegan as-is.  For gluten-free diners, choose oil, vinegar, and tempeh labeled "gluten-free."  Substitute salted sunflower seeds for the peanuts to accommodate peanut allergies.

Food styling, photography, and infographics by Robert Campbell.

Black-Eyed Pea Salad

Happy New Year, and welcome to 52 Weeks of Mason Jar Salads!  I wish you all a happy and healthy 2017, however "happy" and "healthy" feels to you.  Me?  I'm always working towards less stress, more sleep, more exercise, more laughs, and more vegetables!

Eating black-eyed peas in the new year is said to bring luck and prosperity.  Although I'm not a terribly superstitious person, black-eyed peas are nutritious and delicious ... who am I to mess with tradition?  While black-eyed peas are typically cooked with collard greens and ham hocks, I decided to keep the collards raw in this salad, and swap in some smoked paprika for the salty, fatty pork product.  This vegan salad is loaded with crunchy, colorful veggies, low-fat protein, and spicy-smoky flavors!

YIELD: 4 quart-sized salads

INGREDIENTS:

• 4-6 tbsp red wine vinegar (to taste)
• 4-6 tbsp extra-virgin olive oil (to taste)
• 3 cloves garlic, minced
• 1/4 tsp smoked paprika
• 1/4 tsp hot sauce
• kosher salt and black pepper (to taste)
• 4 cups cooked black-eyed peas, rinsed and drained
• 1/4 c chopped fresh parsley
• 1 jalapeño pepper, seeded and minced
• 1/2 large red onion, thinly sliced
• 1 large red bell pepper, sliced or chopped
• 1/2 pint cherry or grape tomatoes, halved
• 1 large bunch collard greens, stemmed and shredded
• tortilla chips, for serving

DIRECTIONS:

1. Make the marinated black-eyed peas: whisk together the vinegar, olive oil, garlic, paprika, hot sauce, salt, and pepper.  Fold in the black-eyed peas, parsley, and jalapeño.
2. Pack the salads: divide the marinated black-eyed peas evenly between 4 tall quart-sized containers.  Layer the red onion, red bell pepper, tomato, and collards in the jars.  Pack a few tortilla chips in a snack-sized zip-top bag for each salad.  Refrigerate until serving.
3. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with lightly crushed tortilla chips.

TIME-SAVING TIPS: Use 2 15-ounce cans of black-eyed peas in place of the cooked black-eyed peas.  Use pre-washed, bagged collard greens if available in your area (or substitute pre-washed, bagged baby kale for the collard greens.)

SPECIAL DIET SWAPS: This salad is vegan as-is.  For gluten-free diners, choose 100% corn tortilla chips, oil, vinegar, and hot sauce labeled "gluten-free."

Food styling, photography, and infographics by Robert Campbell.