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A collection of more than 60 illustrated recipes for simple-to-prepare salads, dressings, breakfasts, and snacks to take on the go.

The solution to the lunchtime salad rut, Salad in a Jar provides healthy, easy alternatives to dissatisfying or overpriced grab-and-go meals. These nutritionally balanced recipes are perfect for making ahead. Anna Helm Baxter reveals the keys to layering ingredients to maximize freshness and texture for a hearty and satisfying dish or snack. Tips and tricks include instructions on designing salads in a jar with recipes for raw salads, side salads, meal salads, snacks, and desserts.

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CONTENTS

Introduction 7
Design Your Own Salad in a Jar 8
Grains and Cooking Plans 10
What Fruits and Vegetables to Buy 11

Salad Dressings 12
Balsamic Vinaigrette 14
Lemon Vinaigrette 16
Tahini Zinger 18
French Vinaigrette 20
Thai Pick-Me-Up 22
Caesar Dressing 24
Green Goddess 26
Red Wine Vinaigrette 28
Apple Cider Vinaigrette 30
Creamy Dressing 32
Almond Miso Dressing 34

Raw 36
Kale, Avocado, Pomegranate, and Tahini 38
Veggie Draw 40
Radish, Carrot, and Baby Kale 42
Crunchy Cabbage 44
Topsy-Turvy 46
Southeast Asian 48
Squash and Lemon 50

Small Jars 52
Super Green Salad 54
Figs and Blue Cheese 56
Sprouts, Parmesan, and Pecans 58
Greens, Feta, Blueberries, and Walnuts 60
Celery and Parmesan 62
Lemon Summer Squash Noodles 64
Arugula, Fennel, and Parmesan 66
Celery Root and Beet Remoulade 68
Broccoli Rabe, Kale, and Kamut 70
Black Bean and Corn 72
Watermelon, Tomato, and Feta 74
Lima Bean, Pomegranate, and Pesto 76
Grilled Pepper, Beans, and Goat Cheese 78
Strawberry, Poppy Seed, and Halloumi 80
Smoked Salmon, Capers, and Watercress 82
Grapefruit, Pistachio, and Watercress 84
Very Asparagus 86
Tabbouleh 88
Tomato, Mozzarella, and Arugula 90
Wheat Berry, Apple, and Date 92
Tuna, Fennel, and White Bean 94

Big Jars 96
Chicken and Kale Caesar 98
Ni‡oise and Buckwheat 100
Smoked Salmon, Quinoa, and Tzatziki 102
Fattoush 104
Cobb Salad 106
Asian Chicken 108
Curried Chicken 110
Lentils with Eggplant and Raisins 112
Falafel Salad 114
Wild Rice and Nectarine 116
Farro with Grapes and Lima Beans 118
Peach, Quinoa, and Dandelion 120
Salmon and Spelt 122
Summer Grill 124
Pinto Bean, Broccoli, and Escarole 126
Kale, Sweet Potato, and Barley 128
Waldorf 130
Pea, Fava Bean, and Kamut 132
Sweet-and-Sour Butternut Squash 134
Roasted Cauliflower 136
Greek Salad 138
Sweet and Creamy Quinoa 140
Shiitake, Cranberries, and Lentils 142

Sweet Endings 144
Overnight Oats 146
Plum Parfait 148
Coconut, Chia, and Berry Jar 150
Quinoa and Blackberry Bowl 152
Tropical Fruit Mix-Up 154
Date, Strawberry, and Brazil Nut Jar 156

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ANNA HELM BAXTER is a food writer, recipe developer, and food stylist. She started her career working for Jamie Oliver before moving to New York where she has worked across almost every food media outlet including many major magazine publications and network TV shows. Anna lives, cooks, and writes in Brooklyn with her husband and two young children. She likes insanely spicy food, making elaborate birthday cakes, and saving room for dessert.

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