10 Tips For The Perfect Mason Jar Salad

Could transporting your salad to work, school or just to go up against the street get any simpler?! Our companions at Chief Active have imparted this magnificent article to us and we figure these tips will prove to be useful for all the Food Matters salad sweethearts out there!

In the event that you hadn’t seen, mason jars are extremely popular nowadays! Furthermore, in light of current circumstances – they are super charming and such a helpful size, regardless of whether you utilize them around the home, utilize them for capacity, or even utilize them to bundle your sustenance!

While we are tied in with doing what influences you to rest easy, there is a touch of a craftsmanship to pressing the ideal mason jar salad to guarantee most extreme freshness and flavor when you need to eat your salad later on.

Here Are Our Top 10 Tips For Building The Perfect Mason Jar Salad:

  1. First of all, ensure your jar has been washed and dried before beginning (abundance dampness in the jar will make salad leaves go yuck).
  2. Be readied! In the event that you are super sorted out and get every one of your odds and ends together to begin with, you can throw together a mason jar salad in around 30 seconds level! Next, prep and cook every one of your veggies and proteins that you need to incorporate.
  3. Need a dressing? I jump at the chance to do things like cook my sweet potato in coconut oil and season with cinnamon and turmeric, or absorb soba noodles green tea and tamari, to give those flavors a chance to come through in my salads so I don’t require dressing. However, for a more customary dressing you can’t go past great, antiquated, additional virgin olive oil and a sprinkle of Himalayan salt and split pepper!
  4. It’s about the layers, child! To guarantee your salad doesn’t transform into a wet wreckage by noon, it’s best to layer your salad with the more ‘delicious’ deliver, similar to noodles, pasta, sweet potato, cut tomatoes, at the base, of the jar. On the off chance that you have a dressing you can place this in the base of the jar as well.
  5. The center layers of your salad can have a tad of dampness in them, however you don’t need them to douse wet since it will mess up the fragile leafies that you’re putting to finish everything. Ground carrot, zucchini, kale, corn bits, blueberries, and entire cherry tomatoes are for the most part extraordinary alternatives for this center layer since they are sufficiently durable that they won’t get pulverized (in addition to they taste awesome!)
  6. Next layer is your verdant greens, similar to infant spinach, rocket (arugula), and mesclun lettuce takes off.
  7. I likewise dependably add new slice herbs to every one of my salads in light of the fact that even a small sprinkle includes so much flavor.
  8. Keep in mind not to fill your jar the distance to the best since you require a smidgen of room so you can shake your salad and blend everything up before you eat it. On the off chance that the jar is pressed too firmly you’ll simply wind up with a salad block!
  9. It’s dependably a smart thought to include a modest bunch of added protein to every salad, similar to chicken, depleted fish, bubbled egg, seeds or nuts ideal to finish everything.
  10. Expert TIP: There’s a vital motivation behind why I put nuts and seeds in the jar last. When I shake my salads to blend them up, the nuts and seeds make A LOT of clamor when you shake it around (sorry workmates). So in the event that you continue shaking until the point when you can’t hear your seeds crashing about, you realize that your salad is blended through great and appropriate. Virtuoso! Babylondirect.com

Seafood Jambalaya Recipe that will Easily Please Your Guest

seafood jambalaya recipe

Whipping up a delicious meal for crowd cannot be simpler when you have good seafood jambalaya recipe. Although it requires many ingredients, the result is magnificent.

Ingredients

  • 3 cups long grain rice or 4 cups Cavatappi pasta if you want to make seafood jambalaya pasta
  • 6 cups water
  • 1 pound Andouille sausage, sliced
  • 1 pound medium-size shrimps, peeled
  • ½ pound fish fillet, sliced. Redfish, trout, and catfish will give the best result
  • 1 pint oysters, including the juice
  • 1 bell pepper of any color, cut into large chunks
  • 1 onion, cut into large chunks
  • 2 tomatoes, cut into large chunks (after being peeled, deseeded, and cored)
  • 3 celery stalks, cut into large chunks
  • 1 clove garlic, minced
  • 2 bunches green onion, thinly sliced
  • Creole seasoning, to taste
  • Salt
  • Black pepper
  • ¼ teaspoon hot sauce, or to taste
  • 2 bay leaves
  • 2 tablespoons butter

Cooking Instruction

  1. Add butter into a large heavy-bottomed pot then sauté sausage over high heat. Stir occasionally and sausage will render its own fat.
  2. Add bell pepper, garlic, onion, and celery then season mixture with salt, black pepper, and Creole seasoning. Cook for about eight minutes until vegetables are soft and translucent.
  3. Put in bay leaves, shrimp, fish, and diced tomato.
  4. Stir in rice into the pot and mix until it has been coated with seasonings. Pour in water.
  5. Keep stirring while waiting for the mixture to be boiled.
  6. Lower heat, put a lid on, and let it simmer for fifteen minutes.
  7. Turn the heat off and fold in oyster into the cooked rice. Let it sit for eight minutes inside the pot.
  8. Serve rice with green onion on top and drizzle of hot sauce if you wish.
  9. This seafood jambalaya recipe serves up to 8 people.

With some adjustments, like creating roux at the beginning of cooking, you can turn this dish into seafood jambalaya gumbo. The result is still going to be delicious and flavorful. Try this seafood jambalaya recipe for once!

Image source: https://tournecooking.com/2018/03/06/seafood-jambalaya-recipe-menu-keep-healthy/