This weeks mason jar salad is a version of an Italian chopped salad. Of course you could use a zillion different things like olives, tomatoes, artichokes, etc. but this is what sounded good to me. I really love the roasted pepper vinaigrette. A tip I learned from my mother, who make the best salads in the world, make sure you use a good amount of salt in your vinaigrette. It balances the acid!! Remember this salad will keep in your fridge a good four days. Ready to go, when you need it!!
Double Pepper Italian Mason Jar Salad
Roasted red pepper vinaigrette *
broccoli slaw, a note we have discovered over time that the slaw is best as a base veggie. It last the longest.
romain lettuce, cut into pieces
sliced fresh bell pepper
salami, small cubed
fresh Italian parsley, chopped
Layer the salad starting with vinaigrette and ending with parsley. Give a good shake to distribute the dressing.
*Roasted red pepper vinaigrette
1 large piece of roasted pepper, chopped into small pieces
1/2 cup olive oil
juice of half a small lemon
a small garlic, finely minced
salt and pepper
Whisk all together, taste and adjust to your palette.