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For more information about creating your own salads in a jar, see “7 Steps to Making a Salad in a Jar”(FN1886) [at www.ag.ndsu.edu/food](at www.ag.ndsu.edu/food) (see “Food Preparation”) .  \n• Thoroughly rinse vegetables and/or fruit before cutting and adding to your salad. Water speeds spoilage/wilting of salads, so spin lettuce and vegetables in a salad spinner and/or pat dry with paper toweling.  \nNDSU photo  \nSee side 2 for recipes  \n• Add the salad dressing of your choice, then the layers of tasty ingredients.  \nShake together when ready to eat.  \n• Store salad in refrigerator at 40 F. For best quality, use within three to four days of preparation. If using meat, use salad within three days of preparation.  \nFor more information about nutrition, food safety and health, visit this website:  \n[www.ag.ndsu.edu/food](www.ag.ndsu.edu/food)  \nJulie Garden-Robinson, Ph. D. , R. D. , L. R. D. , Food and Nutrition Specialist Ashley Gehl, Dietetic Intern (former), NDSU Extension  \nNDSU Extension does not endorse commercial products or companies even though reference may be made to tradenames, trademarks or service names. NDSU encourages you to use and share this content, but please do so under the conditions of our Creative Commons license. You may copy, distribute, transmit and adapt this work as long as you give full attribution, don’t use the work for commercial purposes and share your resulting work similarly. For more information, [visit www.ag.ndsu.edu/agcomm/creative-commons](visit www.ag.ndsu.edu/agcomm/creative-commons).  \nCounty commissions, North Dakota State University and U.S. Department of Agriculture cooperating. NDSU does not discriminate in its programs and activities on the basis of age, color, gender expression/ identity, genetic information, marital status, national origin, participation in lawful off-campus activity, physical or mental disability, pregnancy, public assistance status, race, religion, sex, sexual orientation, spousal relationship to current employee, or veteran status, as applicable. Direct inquiries to Vice Provost for Title IX/ADA Coordinator, Old Main 201, NDSU Main Campus, 701-231-7708, [ndsu.eoaa@ndsu.edu](ndsu.eoaa@ndsu.edu). This publication will be made available in alternative formats for people with disabilities upon request, 701-231-7881. web-5-18; web-4-23  \nKey to abbreviations c. = cup • oz. = ounce • tsp. = teaspoon • Tbsp. = tablespoon • lb. = pounds • g = grams • mg = milligrams  \nTo make each of these salads, layer the following ingredients in order (1 to 7) in a quart-size jar.  \nSalad Recipe  \nAsian Salad  \nNDSU photo  \nPer serving:  \n350 calories, 21 g fat,  \n16 g protein, 26 g carbohydrate, 5 g fiber and  \n310 mg sodium  \nBar-b-que Chicken Salad  \nNDSU photo  \nPer serving:  \n310 calories, 11 g fat,  \n24 g protein, 29 g carbohydrate, 3 g fiber and  \n190 mg sodium  \nClassic Caprese Salad  \nNDSU photo  \nPer serving:  \n310 calories, 21 g fat,  \n12 g protein, 22 g carbohydrate, 2 g fiber and  \n400 mg sodium  \nSouthwest Salad  \nPer serving:  \n400 calories, 12 g fat,  \n14 g protein, 58 g carbohydrate, 9 g fiber and  \n450 mg sodium  \nNDSU photo  \nSesame ginger  \nEdamame (frozen, thawed); shredded carrots; chopped bell pepper  \n*vegetable mix totals ½ c.  \nSoba noodles, cooked and cooled  \n2 hardcooked eggs, chopped  \nCabbage Sesame seeds, unsalted  \nBBQ ranch Parsleyroasted potatoes; shredded carrots  \n*vegetable mix totals ½ c.  \nPineapple (canned or fresh)  \nGrilled or roasted chicken,  \nchopped and cooled  \nRomaine lettuce  \nBalsamic vinaigrette  \nCherry tomatoes, chopped  \nCooked wholewheat penne pasta  \nMozzarella cheese, shredded or sliced fresh  \nSpinach Canned olives (rinsed and drained)  \n2 Tbsp.  \ndressing 1.  \nAvocado ranch  \n½ c. vegetables  \n2.  \nCubed, roasted zucchini; corn (drained and rinsed if cann","cbCain71nM0ixVwB","https://ap.wps.com/l/cbCain71nM0ixVwB","pdf",331670,"English","# Make Your Own Salads in a Jar: Recipe Ideas\n## Preparation and Storage Guidelines\n## Salad Recipes and Nutrition (Per Serving)","[{\"question\":\"How should vegetables and/or fruit be prepared before making a salad in a jar?\",\"answer\":\"Thoroughly rinse produce before cutting and adding. Water can speed spoilage or wilting, so spin lettuce and vegetables in a salad spinner and/or pat dry with paper toweling.\"},{\"question\":\"When and how should jar salads be stored?\",\"answer\":\"Store salads in the refrigerator at 40°F. For best quality, use within three to four days of preparation; if using meat, use within three days.\"},{\"question\":\"What is the recommended assembly process for salads in a jar?\",\"answer\":\"Layer tasty ingredients in order in a quart-size jar (steps 1 to 7). Add your chosen dressing and shake together when ready to eat.\"}]","Pinchin’ Pennie$ in the Kitchen - Make Your Own Salads in a Jar - Recipe Ideas | PDF"]