SALAD IN A JAR (MAKES 1 EXTRA LARGE JAR)

INGREDIENTS FOR THE DRESSING

200ml (7 fl oz / 1 cup) vinegar (great if you can find one that’s locally made)

600ml (20 fl oz / 2½ cups) light olive oil or sunflower seed oil 2 tbsp (40 ml / 1¼ fl oz) mustard

2 tbsp (43 ml / 1½ fl oz) honey

Salt and pepper

OPTIONAL

Seasoning like cayenne or baharat Chopped spring onions (scallions)

INGREDIENTS FOR THE SALAD

Use all your leftovers, and supplement with fresh ingredients if needed. We like to use:

• Leftover barbecue chicken or fish, in small pieces

• Leftover cooked rice or pasta

• Fruit that needs to be used

• Leftover baked potato

• Shredded carrot or even dandelion greens from the roadside • Leftover cheese

• Nuts and seeds

• Opened tins of beans or corn

• Leftover fresh herbs

Keep glass jars and lids when you’re on the road. These come in handy for storing loose tent pole elastics or other items. They keep nuts or salty snacks fresh. They can be used as a salad dressing shaker or to store a salad when on the go – drizzle the salad with a nice dressing and it’s perfect. This is a salad dressing recipe with just a suggestion of the types of ingredients you can use it on. Make in bulk and store in a jar so it will last for the duration of your road trip. Now you can have lunch with all the leftovers ready in five minutes. Whenever you’re making a vinaigrette salad dressing, follow a 3:1, oil to vinegar ratio – three parts oil to one-part vinegar. You can’t go wrong! If you want more acidity, add more vinegar. If you want more body, add more olive oil.

METHOD

Combine salad dressing ingredients in a glass jar and shake vigorously until emulsified. You can also pour the dressing into a clean glass bottle – this will make it easier to use. The oil and vinegar separate into layers after a while. This is completely normal, just shake before use.