Shipshewana Flea Market Recipe Box: Mason Jar Chopped Salad with Quinoa
Summer is a great time to enjoy the fresh ingredients from the local farmer's market. Shipshewana Flea Market is a great place to find some amazing vegetables to include in the perfect on-the-go lunch.
Season vendor, Janet, features Cutco Cutlery at Shipshewana Flea Market in Space #704 and she shares with us another one of her favorite recipes from the Cutco family... Mason Jar Chopped Salad with Quinoa.
- 8 Tablespoons dressing of your choice.
- 4 large carrots, chopped
- 4 large celery stalks or green pepper, chopped
- 1 red onion, chopped
- 4 medium tomatoes, choppped
- 4 cups prepared quinoa
- 2 cups frozen peas, thawed
- 4 cups Romaine lettuce, chopped
Photo and recipe courtesy of Cutco.com
Chopping the Salad Ingredients
A little prep work and these salads keep in the refrigerator for salads throughout the week.
The 7 " Santoku knife is a great vegetable prep knife for this recipe. Its sharp straight-edge blade doesn’t waver when cutting through tough vegetables like carrots, red onion and celery.
For the tomatoes, a knife with a Double-D® edge works best. My choice is the Santoku-Style Trimmer. The sharp edge can cut easily through the tough skin of a tomato and into the flesh without crushing the fruit.
- Divide the listed ingredients among 4 mason jars (16 ounce or 32 ounce jars work best, but it's up to you as to how much salad you want).
- Layer the ingredients in the order listed above (starting with your dressing on the bottom and ending with you lettuce on top, helping to keep the lettuce from wilting).
- To serve, shake the salad and eat from the jar or pour into a bowl.