By Sandra Thylin
I live in Montana. At the beginning of June, I drove to Spokane for my niece’s graduation. I was excited to hit up the Trader Joe’s because there isn’t one in Montana. My old roommate and I went on a snack run to stock up the mini-fridge, and one of the items we picked up was the Waldorf Chicken salad. It was delicious!
When I returned to Montana, I immediately started searching online for a non-mayonnaise dressing for a Waldorf salad. I found one that seemed okay to use as a base, and then whipped up a small batch. I tested the dressing out by dipping sliced apples to see if it would work. Some tweaks were made, and then I was ready to assemble the jars!
I started trying out jarred salads recently in the hopes that I could take advantage of always preparing too much food; being motivated to cook new things sporadically.
As a person with type 1 diabetes, remembering to eat, especially lunch, has been a struggle since I started working from home. I try to make 4-6 jars per recipe,and make sure they are visible when I open the fridge so I don’t get sad over only having “ingredients.” @sandrathylin is my Instagram.
To fill 4 pint jars.
Dressing:
4 tbsp olive oil
2 tbsp citrus champagne vinegar (you can substitute a different type)
2 tbsp maple syrup
1 tbsp Dijon mustard
Salad:
Salt and pepper to taste
1 stalk celery, finely chopped
40 red grapes, halved
1 red apple, chopped
8 tbsp walnuts, smashed
Mix of spring salad and arugula
Assembly:
Divide the apple into the 4 jars
2 tbsp dressing
Divide the celery and grapes into the jars
Add 2 tbsp walnuts to each jar
Top with spring/arugula mix (or lettuce of your choice)
