Picnic in a MASON JAR

Salads in Mason jars are really popular and they are perfect to take on picnics. They look sensational, the dressing in the bottom keeps everything from going soggy and they don’t take up too much room in the picnic basket.

There are lots of variations, and for a vegetarian version, omit tuna and use diced grilled tofu, chick peas or lentils instead.

Dressing:

2 tbsp sherry vinegar or red wine vinegar ¾ tsp kosher salt ½ tsp Dijon mustard 1 small clove garlic, minced or grated 6 tbsp extra virgin olive oil 1 tsp chopped fresh tarragon

Salad:

2 cups cherry tomatoes, quartered or cut into eighths

½ lb small Yukon Gold potatoes, cooked and diced

½ lb thin green beans, trimmed,

cooked and cut into 2-inch lengths ❚ ½ cup halved black pitted olives ❚ 4 hard-cooked eggs, cut into eighths ❚ 6 oz canned tuna (preferably packed in olive oil), drained and broken up (approx. weight)

❚ 2 cups Romaine lettuce, shredded

1. For dressing whisk vinegar with salt, mustard and garlic. Whisk in olive oil and tarragon. Spoon 1½ tbsp dressing into the bottom of four 500 mL mason jars.

2. Layer ingredients as follows: put ½ cup cherry tomatoes into the bottom of each jar with the dressing. Next put in about ½ cup cooked potatoes, then ½ cup cooked green beans, 2 tbsp black olives, hardcooked eggs and then tuna. Top with shredded lettuce.

3. Cover jars tightly and take to picnic upright, in a cooler. To serve, invert jar to allow dressing to drizzle through all the layers, then invert upright and serve.

Makes 4 servings