Guest Post: BJ
My 12 year old niece, Kenedie, wants to be a professional photographer. Luckily she chose a profession that she doesn’t have to wait for years to launch. While she is visiting us from Florida, Kenedie is learning food photography, food staging and Photoshop.
Kenedie and her parents make their mason jar salads for the week on Sunday. This way they have convenient, healthy meals to grab from the refrigerator when they are hungry.
Since July the 4th is just around the corner, Kenedie wanted to use red, white and blue ingredients in her mason jar photo shoot.
Kenedie and I took a lot of photos. Since she needs to develop a photography portfolio, we are using her photo. I think she did great for a 12 year old.
Here is how she constructed the salad in a 1 quart mason jar:
1 layer of ranch dressing
1 layer of sliced carrots
1 layer of cherry tomatoes
1 layer of strawberries
1 layer of blueberries
1 layer of leftover grass fed steak (sliced)
1 layer of Baby Romaine Salad
1 layer of grated Swiss
Simply assemble the layers in the order listed above, seal the container and place in the refrigerator.
Kenedie’s Mason Jar Salad Tips:
• Always put the dressing at the bottom of the jar unless you prefer marinated salads
• Sliced carrots and cucumbers are great ingredients that can stay in the dressing without messing up their taste.
• Use any combination of ingredients that you want but put the salad greens near the top so they won’t wilt
• When you are ready to eat your salad, just give it a shake to coat the salad with dressing.
• Salads will last 5 days. Vacuum sealing with a Fresh Saver will keep your salad fresh longer.
Good news!!! Since Kenedie is 12 years old, this is a kid friendly recipe.