We love nothing better than this caprese salad jar on a hot day, plus it makes the perfect work lunch! Whip it up the night before and don’t forget the NB rule for salad jars: Sturdier ingredients always go at the bottom!

MAKES 4 jars // COOKING TIME 15 min

INGREDIENTS
250 g zucchini noodles
Salt and black pepper
2 cups cooked quinoa
200 g baby tomatoes, sliced
1 cup chopped mozzarella
Handful basil
4 tbsp olive oil
2 tbsp balsamic vinegar

METHOD
1. Lightly steam the zoodles in a saucepan with a few drops of water. When done, season with salt and pepper.
2. Layer the ingredients in the jar, starting with the quinoa, followed by zoodles, tomatoes, cheese and basil.
3. When ready to eat, pour the salad into a bowl and drizzle with olive oil and balsamic vinegar.

The post Zoodle and quinoa caprese salad jar appeared first on MyKitchen.

Step away from the overpriced, pre-packaged stuff! Stack up a tasty mason jar salad for a fresh and healthy work lunch. 

SERVES 1 // COOKING TIME 1 hour, plus cooling time

INGREDIENTS
For the salad
⅓ cup bulgar wheat
1 sweet potato, cut into 2 cm pieces
2 tbsp olive oil
2 tbsp sriracha
Salt and black pepper
2 kale leaves, shredded
1 tbsp apple cider vinegar
1 spring onion, sliced
1 tbsp sesame seeds
1 baby gem lettuce
65g feta, cubed
For the dressing
3 tbsp olive oil
1 tbsp rice vinegar
1 tbsp sesame seeds, toasted
20g basil, chopped

METHOD
1. Preheat oven to 180°C.
2. Cook the bulgar wheat according to packet instructions. Once done, allow to cool.
3. Arrange the sweet potato on a baking tray, drizzle with the olive oil and sriracha, and season. Bake for 35-40 minutes, until cooked through and slightly crispy. Leave to cool.
4. Toss the apple cider vinegar through the kale and set aside. Assemble the salad with the bulgar wheat at the bottom.
5. Whisk all the dressing ingredients together, drizzle over and serve.

The post The ultimate mason jar salad appeared first on MyKitchen.