The Trifecta of Going Green

 April 3, 2014
Posted by jenn

These delish’ green salad recipes rack up so many green points!

Green #1. Natural earthy ingredients; green salad, kale and lime
Green #2. Stored in recycled Mason Jars
Green #3. Eaten in the same recycled Mason Jars reduces washing and saves precious water

We saw this combo and simply couldn’t resist including as part of our April Earthy Celebration.

Layer colorful fruits and veggies in a mason jar and you have a gorgeous and portable healthy treat. You can improvise ingredients but be sure to add the heaviest ingredients first and the lightest last (so the delicate vegetables don’t get smashed).

Here are 2 of our favorite Pinterest inspired salads to use as a guide matched with dressings from

Salad Recipes:

1. Southwestern salad layers lettuce, tomatoes, black beans, corn, black-eyes peas and a dollop of cumin sour cream, which we’d skip in favor of lime-cumin dressing.

Lime-Cumin Dressingsalad-jar-1-600x450

¼ cup fresh lime juice
1 tbsp. canola oil
1 tbsp. honey
½ tsp. kosher salt
½ tsp. ground cumin
⅛ tsp. coarsely ground black pepper

Combine all ingredients in a small bowl, stirring with a whisk.

2. Cobb Salad uses iceberg lettuce, bacon bits, cheddar and peas. Sub in low-fat buttermilk, mayo and/or sour cream if you’re looking for a lighter bite.

Creamy Blue Cheese Dressingsalad-jar-1-300x400

½ cup buttermilk
¼ cup mayonnaise
¼ cup sour cream
1 tbsp. white wine vinegar
¼ cup crumbled blue cheese
Salt and pepper

In a small bowl, whisk buttermilk, mayonnaise, sour cream and vinegar until well combined. Add cheese and stir, mashing with a spoon, until incorporated. Season with salt and pepper. Cover and chill. Whisk just before using.