It's the New Year and a great time to introduce a fresh new concept: Mason Jar Meals. I have always used Mason jars in the kitchen for making homemade salad dressings or for storing MyPlate2Yours granola. These 1-pint Mason jars can also be used as a 'grab and go' meal option. Today's Asian Noodle Salad recipe makes 4 servings which will stay fresh in the refrigerator for up to 3 days.
I will be posting more Mason jar recipes so don't hesitate to add some of these jars to your kitchen supplies. You'll find they are multi-purposed, dishwasher-friendly and an easy meal solution for the New Year!
When ready to eat, just pour salad onto a plate, toss with your fork, and enjoy!
Mason Jar Asian Noodle Salad with Lemon Sesame Dressing (serves 4)
2 cups cooked spaghetti noodles (about 4 ounces dry weight, cooked al dente)
1 red bell pepper, thinly sliced
2 green onions, thinly sliced
1 cup shredded carrots
1 cup shelled edamame, cooked
1/2 cup chopped cashews
Lemon Sesame Dressing:
1/4 cup olive oil
3 tbsp lemon juice
1 teaspoon lemon zest
1 tablespoon honey
1 tsp sesame seeds
1/2 teaspoon paprika
Make Lemon Sesame Dressing: In a small bowl, whisk together olive oil, lemon juice and zest, and honey. While whisking, add paprika until it is well mixed. Stir in sesame seeds.
Divide dressing equally among 4 pint-sized mason jars. Divide bell peppers and green onions over the dressing. Layer next the spaghetti noodles, carrots, and edamame. Top the jars with cashews. Secure the lids and refrigerate up to 3 days. When ready to serve, pour jar's content into a bowl or onto a plate, toss, and enjoy!