Mason jar peach and arugula salad is the perfect way to use your bounty of perfect (preferably South Carolina) peaches!
Disclosure: I was provided with a copy of Mason Jar Salads and More by Ulysses Press to review. I was not compensated to write this post.
Like most happily married couples, the most common arguments my husband and I have are over pretty silly things. Netflix infidelity and whose turn it is the vacuum the dog hair are common themes.
Most frequently though, we bicker about my pet peeve, when he forgets to pack part of his lunch. The idea of having random leftovers or him spending money on lunch because he brought his greens sans toppings drives me mildly insane. Salads are the worst. With so many separately packed toppings, it's a recipe for matrimonial disaster.
When I first learned about the mason jar salads it was life changing. Have you heard this genius trick? By layering dressing and sturdy vegetables on the bottom of a mason jar with the greens on top, you can pack a complete salad more than a day in advance without wilting. No more forgetting your salad dressing or carrying a lunch box with 12 different containers of toppings! Freedom!
When Ulysses Press asked me to review Julia Mirabella's Mason Jar Salad's and More, I was more than happy to accept. I expected to find some yummy salad recipes, but what I didn’t expect was to learn so much about the art of the mason jar salads. And yes, there is an art to it. Before reading this book, my knowledge of crafting a mason jar salad was truly at an elementary level.
The first salad I picked to make was a peach and sorrel salad, since our local South Carolina peaches are so incredible. Unfortunately, I wasn't able to find sorrel, so I used arugula, whose peppery bite goes perfectly with the sweet peaches. If you can find sorrel, definitely try it! It's got a bright, lemony flavor that would go beautifully in this dish. I've prepared a few other salads from this book, all of which were winners - spinach, blueberry & blue cheese, kale & avocado salad, and the beautifully layered caprese, which looks pretty stunning in a mason jar. I'm thinking it would be perfect for bridal showers.
Now, here's the fun part - a giveaway! One lucky reader will win a free copy of this this book thanks to Ulysses Press. You can earn up to three entries the following way:
1. Leave a comment below answering the question "have you ever made a mason jar salad?"
2. Follow me on facebook and leave a separate comment stating "I follow you on facebook"
3. Follow me on twitter and leave a separate comment stating "I follow you on twitter"
The winner will be picked using a random number generator from the comments. If you win, I'll get in touch to get your address to send the cookbook. The give away will run for one week until 8 am Tuesday September 23rd. This is a book you'll definitely want in your collection, and probably the only one that can do double duty as a marriage counselor : )
Mason Jar Peach and Arugula Salad
Adapted from Mason Jar Salads and More
- 2 tablespoons balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon honey
- 2 peaches, sliced
- 8 cups arugula
- 1/2 cup pecans, toasted
- 2 ounces goat cheese, crumbled
- 4 1-quart mason jars
- Divide peaches between four mason jars. Top with pecans, arugula, and end with goat cheese.
- Whisk together vinegar, olive oil and honey. Season with salt and pepper. Using parchment paper, make a little cup at the top of the mason jar, letting the sides overflow the lid. Pour the dressing into the parchment paper cup. Seal with a lid. Store in the refrigerator until ready to enjoy.
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