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A salad is a dish consisting of a mixture of small pieces of food, usually vegetables. However, different varieties of salad may contain virtually any type of ready-to-eat food. Salads are typically served at room temperature or chilled, with notable exceptions such as south German potato salad which is served warm.

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salads in a jar

30 unique mason jar recipes to keep things “fresh.”Store in the fridge until you’re ready to eat. Then, shake, shake, shake and ENJOY.

Contributed by Elizabeth Erwin

30 ideas for salads in a mason jar.

Contributed by Elizabeth Erwin

Beer is a Salad!!

You're welcome

Contributed by Maile Starz

Spring Strawberry Salad with Chicken

I've made this numerous times. It is really good! Strawberries, spinach, goat cheese, pecans, chicken, balsamic vinaigrette...

Contributed by Jenna Julien

Crunchy Asian salad with peanut dressing

Peanut salad dressing: 1/4 cup rice wine vinegar 1 teaspoon chopped fresh ginger or 1/2 teaspoon powdered ginger 2 tablespoons soy sauce (use gluten free Tamari soy sauce for gluten free version) 1 tablespoon honey (or more, if you like it sweeter) 3 tablespoons toasted sesame oil 1/4 cup vegetable oil 3 tablespoons creamy peanut butter 2 tablespoons sesame seeds, toasted Salad: 6 cups baby spinach leaves or other greens, washed, and dried 1 large carrot, shredded 1 red bell pepper, thinly sliced 1/4 red onion, thinly sliced 1/2 pound sugar snap peas 1/2 large cucumber or 1 small cucumber, thinly sliced 1/2 cup roasted peanuts, chopped in half 1 tablespoon sesame seeds toasted

Contributed by Violetta Gir

Chopped Kale Greek Salad

Greek Salad Ingredients: 1 large bunch (about 10 ounces) kale leaves, finely chopped 1 pint cherry or grape tomatoes, halved 1 cucumber, seeded and diced 1 (15-ounce) can garbanzo beans (chickpeas), rinsed and drained 1/2 red onion, thinly sliced 2/3 cup Kalamata olives, pitted 2/3 cup crumbled feta cheese garlic parsley vinaigrette (see below) Garlic Parsley Vinaigrette Ingredients: 1/2 cup olive oil 1/4 cup fresh parsley leaves, finely chopped 3 Tbsp. freshly-squeezed lemon juice 3 Tbsp. red wine vinegar 2 garlic cloves, pressed (or finely chopped) 1 tsp. dried oregano 1/2 tsp. sugar 1/4 tsp. salt 1/4 tsp. black pepper

Contributed by Violetta Gir

Grape, Avocado and Arugula Salad

arugula (fresh, peppery, and still my all-time favorite salad green) grapes galore (I went for multicolor using halved red and green seedless grapes) avocado (because I can’t seem to make a salad without it) goat cheese (or any soft cheese) toasted walnuts (or pecans, or whatever nut sounds good) red onion (thinly sliced, and also quite pretty) not pictured: white balsamic vinaigrette (made with my favorite white balsamic vinegar, but you could also use traditional vinegar)

Contributed by Violetta Gir

Taco Salad

1 tablespoon olive oil 4 ounces Mexican chorizo, casing removed 5 cups chopped romaine lettuce 1/2 cup Del Monte® Whole Kernel Sweet Gold and White Corn, drained 1/2 cup canned black beans, drained and rinsed 1 roma tomato, diced 2 tablespoons chopped fresh cilantro leaves 1 avocado, halved, seeded, peeled and diced 1/4 cup shredded cheddar cheese, for garnish 1/4 cup tortilla strips, for garnish

Contributed by Violetta Gir

Salad Bar Hack

Kudos to anyone brave enough to try this!

Contributed by Tori Griffin

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