Recipe Very Cherry Mason Jar Layered Salad
July 05, 2018
Layered mason jar salads aren’t just savvy, they’re nice to look at and, in the case of this “Very Cherry” salad, downright delicious. Take this light and refreshing salad for lunch and stay energized all day thanks to protein from the tofu, fibre from the veggies, a hearty fullness from the croutons, and a touch of sweetness from the cherries.
Ingredients
Croutons:
- 6 slices Silver Hills Sprouted Bakery Steady Eddie™ bread
- 3 Tbsp vegan buttery spread , melted
- 2 cloves garlic , crushed
- 1 Tbsp fresh parsley , finely chopped
Dressing
- 3 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- ½ tsp dijon mustard
- 1 tsp maple syrup
- to taste salt and pepper
Layered salad:
- ½ cup cucumber , halved, seeded and sliced
- ¼ cup red onion , roughly chopped
- ½ cup prepared cubed tofu
- ½ cup fresh cherries , halved and pitted
- 1 cup greens , we used spinach and arugula
- ½ cup croutons
Instructions
- Preheat your oven to 350°F. Make the croutons by combining the ingredients in a medium bowl and tossing to coat the bread. Spread on a baking sheet in a single layer and bake until crispy and golden, approximately 12 minutes, flipping halfway. Cool to room temperature.
- To make the dressing, combine the ingredients in a small bowl until smooth. Adjust seasonings to taste before transferring to the bottom of a mason jar.
- Layer bottom to top: cucumbers, onion, tofu, cherries, greens and cooled croutons.
