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Mason Jar Salads and More: 50 Layered Lunches to Grab & Go (Anglais) Broché – 1 mai 2014

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Format: Broché Achat vérifié
Comment proposer des salades à emporter qui pèsent des tonnes ? Les photos ne correspondent pas au sous titres du livre. Les salades in a jar sont intéressantes pour des salades à emporter au bureau. Ce qui n'est pas le cas de celles-ci.
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Commentaires client les plus utiles sur (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards) 4.5 étoiles sur 5 173 commentaires
64 internautes sur 64 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Yum! Love this book! And here are some helpful hints... 10 juin 2015
Par Laura Goe - Publié sur
Format: Format Kindle Achat vérifié
I love this book! I have been eating mason jar salads several times a week since I bought the book and have tried about 10 of the recipes. Particular favorites that I have often include: Green Bean & Feta; Corn & Blueberry (see attached photo); Beet and Carrot; Mixed Greens with White Bean Salad; and Arugula, Pine Nut and Parmesan. While I think the recipes are terrific with interesting combinations of ingredients, I have several suggestions for would be salad chefs:
1) Cut back on the oil, especially if (like me) you are watching your weight or limiting fat intake. The recipes are paired with homemade vinaigrettes which contain oil. Fine, I love oil, but the quantities can be reduced without making a big difference in the tastiness of the salads. Recipes calling for 3 T of oil get cut back to 1 T. I usually just use equal parts oil and whatever vinegar or juice (lemon, lime, etc.) is recommend. Also, when the recipe calls for toasting pine nuts in oil, I use a spray of olive oil in the skillet instead of the tablespoon called for in the recipe.
2) Keep a supply of salad greens on hand. I use all kinds--whatever looks good at the store (kale, red leaf lettuce, spring mix, spinach, baby arugula). After I get the dressing and key ingredients in, I fill the jar all the way up with greens. Also, many of my favorite recipes call for cherry tomatoes so I routinely buy a large container of them (at least until my tomato plants start producing).
3) Always make the quart size. Some of the recipes specify the pint size but that's not enough room for the addition of extra greens which add flavor, fiber, and vitamins and make it feel more like a full meal (which it is for me--I have one for lunch most work days).
4) Always prepare TWO quart size jars of the same recipe. They keep fine in the fridge for several days. The recipes vary in how many servings they make. I just estimate what I need for two quart jars. Doesn't have to be exact! It's a big time-saver for me to do two of them since prep time is about the same whether I'm making one or two.
5) Buy the Cuppow Canning Jar Lunchbox Adaptor (you can order on Amazon at to put some ingredients into that you want to keep separate. The author suggests buying an insert of this type but also provides directions for a parchment paper work-around. I prefer the ease of the reusable inserts and bought two since I always make two jars at a time. I've found that cucumbers lose their crispness if added into the jar so like to keep them separate. I also use it for nuts (pistachios, pine nuts, etc) so they stay crisp, and for feta cheese so that it stays firm. Once I stuff the greens into the top of the jar, I insert the Cuppow and add whatever needs to be kept separate and screw the lid on top of that. Works perfectly.
6) Use a really big bowl or preferably a plate. Once everything is packed in the jar in layers, you'll want to turn the jar upside down and empty it all at once onto a plate so you the dressing ends up on top (the dressing is always put into the bottom of the jar) and then mix ingredients into the dressing . For work, I've been using Dixie platters (you can probably find at your local grocery or buy on Amazon at They are big, oval shaped, and leak-proof. The salads are often juicy, both from the dressing and from other ingredients. At home I just use a dinner plate.
7) Finally, I encourage you to springboard off this delightful book (love the gorgeous pictures in the book, too!) and make up your OWN recipes. Once I got the idea, it was easy to start incorporating ingredients from my own little garden into the recipes and taking advantage of seasonal selections at the store. I also started experimenting with the vinaigrette--bought some interesting vinegar selections to try, like orange-honey balsamic vinegar, and also some different oils like garlic-infused oil, hazelnut oil, peanut oil, etc.
In summary, I am sooo glad I purchased the book. I was REALLY tired of frozen meals or boring sandwiches and soups for lunch. These beautiful, tasty salads make me feel like I'm having lunch at a nice restaurant instead of at my desk! Highly recommended!
29 internautes sur 31 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Good, but has limitations. 13 janvier 2015
Par hotironskillet - Publié sur
Format: Broché Achat vérifié
First of all, the number of salad recipes in this book is rather small. There are also smoothie recipes and other lunch recipes, like pasta or potato salad that can be put in a mason jar. The salad recipes are good but the amount of olive oil used is astronomical. For instance, one recipe calls for half of a zucchini to be cooked in 2 tablespoons of oil. Most of the dressing recipes contain 3 tablespoons of oil to make 1 to 2 servings. I cut down significantly on the oil with no problems. Also, she calls for a pint sized jar on most recipes but I have found if I follow her measurements, even with smooshing down the ingredients, I have trouble fitting it into a pint sized jar.
3 internautes sur 3 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 We like the book 6 juillet 2016
Par Amazon Customer - Publié sur
Format: Broché Achat vérifié
We like the book, very inspiring and beautiful photos. We did an entire day of grocery shopping, making dressings, & prep / clean up. and finally, salad assembly. I am finding there is WAYYY too much shallot flavor in the dressings by the 2nd & 3rd day of eating salads and WAYYY to much oil/ dressing over all. I will reduce by a lot next time. I personally find the salads HUGE and will reduce from quart size jars to pints. I am finding avocado is turning, blueberries getting soft & mushy, spinach is wilting and turning yellow, and cheese seems to take over with the smell... Not sure about this whole method? Maybe 5 different salads for the week was not a good call? I am thinking I will only do 2 at a time from now on? I need my salads fresher.... suggestions???
29 internautes sur 31 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Delicious and Nutritious 3 juin 2014
Par Sabrina Harrison - Publié sur
Format: Broché Achat vérifié
After our wedding I had about a million mason jars, and nothing to do with them. I came across this book and immediately thought it was a wonderful, affordable, and practical idea. Since taking the mason jars to work, I have had no lunch spills in my purse, which is an impressive and positive statistic considering my track record before with pyrex! I have made several of these salads and breakfasts and enjoyed all of them. I appreciate that the author offers a few novel items, keeping with the season and the farmer’s market like sorrel, but unlike a top chef cookbook, I can easily find most of the ingredients in the book, even if I am not sourcing at the same places as the author. These recipes are quick, healthy, and portioned well. I find myself better able concentrate in the afternoon after making one of these salads, instead of the old 2 pm crash. I am filled, but not weighted down. I would highly recommend this book to busy people looking for healthy food.
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Perfect lunch at home or work 3 octobre 2016
Par J. R. Boyer - Publié sur
Format: Broché Achat vérifié
Got this book first from the library. Tried several salads and loved the ease and variety. Bought books for gifts for working daughter and daughter in law along with the jars. A perfect gift for the working woman. It is nice to have them just waiting for you to pick in the morning. Surprised that they DID stay fresh for 5 days. Only make the mess once (about 45 minutes) and you are set with a weeks lunches. Only clean up once. Add a touch more protein from leftovers and you have a full meal that will hold you till dinner. Easy clean up since they can go in the dishwasher. I am retired and love to see the pretty jars waiting for me to pick a lunch daily. There is more variety than you would think. Try it!
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