Bright idea – salad in a jar

salad  Chef Charlotte Harding, one of the most enterprising women I know, delivered the program at Starkville Women’s Club yesterday.

Her topic was Tailgate Fare – and she stressed food safety. 

“It makes me cringe when I see people leave food out during the game and return to consume it afterwards,” she said.

In the interest of safety and a touch of

charlotte, clock museum ,dawgs 021

the unique, she prepared Southwestern Layered Salad in a Jar and Marinated Feta Bruschetta – both were welcomed with enthusiasm.

For the salad, have clean one-pint Mason jars on hand – I also think this would be beautiful in a trifle bowl for serving on a buffet at home.

8-ounce container of sour cream

3-ounce pkg. cream cheese, softened

10-ounce can tomatoes with green chiles, drained

1 t. cumin

4 cups romaine lettuce, shredded

2-3  tomatoes, chopped

15-ounce can black beans, drained and rinsed

15-ounce can corn, drained

1 sweet red onion, chopped

15-ounce can pinto beans, drained and rinsed

2 red peppers, chopped

Garnish – shredded sharp cheddar cheese, green onion, chopped.

Combine sour cream cream cheese, tomatoes with chiles and cumin in a blender, process until smooth.  Chill.  Layer vegetables in order given among eight, one-pint Mason jars.  Spoon sour cream mixture over top; sprinkle with cheese and green onion.  Cover and chill for one hour.  Transport to picnic or tailgate; open jar and enjoy. 

2 thoughts on “Bright idea – salad in a jar

  1. Ann, I just got the recipe from Charlotte – will post it today. Delish! And it keeps well at room temperature. Calls for a lot of fresh herbs, but if all you have is dried, should still be good!

Leave a Reply

Your email address will not be published. Required fields are marked *