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Salad in a Jar with Creamy Dill Dressing

Before I get started on yet another Delisa Renideo inspired post, I want to alert you south-central Alaska residents to the first ever Alaska Veg Fest being held Saturday, September 6th in Anchorage.  The Alaska Vegan Society is flying in three guest speakers:

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In addition, local Alaskans Delisa Renideo and Phil Eherenman will be doing a cooking demonstration, sure to be both fun and informative.  I have taken classes from both of these amazing instructors and give them two (green) thumbs up!  If you are in town and would like to register or get more information, check out the Alaska VegFest website here.

Ok, now on to the post.

Somewhere along the line the salad bar was replaced with the salad jar.  I wasn’t consulted, and worse, I wasn’t informed until very late in the craze.  Day after day I’d trudge down to the salad bar in the cafeteria, picking through the tired spinach, the water logged cukes, and the egg spattered beans, cursing the unfortunate placement of the legumes directly in the flight path of the hard boiled eggs.  Sure, I could bring in my own salad, get up thirty minutes earlier to chop the veggies so they’d still be somewhat fresh at lunch.  Or I could make the salad the night before, and then eat my own tired and wilted greens 16 hours later when it was lunch time.  But these aren’t really choices a rational person would make, are they?  Obviously the night prep is out because salad has to be bright and alive, not limp and lifeless.  This also means that clearly the morning option is out, since the salad maker also has to be bright and alive, neither of which happen much before 8 am.

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I had all but given up on a fresh, homemade salad for lunch during the work week until Delisa Renideo brought in an example of a salad in a jar during one of her cooking class demonstrations.  I’ll admit that at first I was unimpressed.  A salad.  In a jar.  Big whoop.

Luckily Delisa went on to explain that by being careful about stacking order you could ensure that the greens on top would stay dry while the things that you didn’t mind being wet (sliced tomatoes, olives, etc) could sit at the bottom.  Assuming all stays upright during your commute, you’ll find that the greens stay fresh even if you make the salads the night before (which I do).  No more sneeze-guard, salad bar, or sullied beans for me!

I haven’t included a recipe for the salad contents itself – just keep in mind that wet things go on the bottom, dry things go on top.  If you like, you can even make the first layer the dressing!  One of my favorites is this creamy dill dressing, an adaptation of Delisa’s Tofu Dill Dip, which is a healthful alternative to a ranch style salad dressing.

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[recipe title=”Creamy Dill Dressing” servings=”2 cups” time=”5 minutes” difficulty=”easy”]

1 box Mori-Nu silken tofu
3 tablespoons red wine vinegar
1 tablespoon dried dill weed
1 tablespoon onion powder
1 tablespoon agave or sweetener of your choice
1 teaspoon salt

Combine all ingredients in a blender.

[/recipe]

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