January Whole30 Success with Ball Jar
BALL JAR x WHOLE30
We’ve teamed up with Ball® Mason Jars to help you stay prepped for the #JanuaryWhole30 with colorful salads, tasty sauces and Whole30 hacks. Take inspiration from our exclusive recipes and meal prepping pro-tips to make your own delicious creations. Then, share them with us on social media by using the hashtag #saladinajar and tagging @ballcanning and @whole30.
Salads
Dressing & Sauces
Meal Prep Tips
Makes one large jar salad
- 2 cups Romaine Lettuce (or spinach, red leaf lettuce)
- 8-10 pieces of thinly sliced red onion
- 1 roma tomatoes, diced
- 1/2 cucumber, diced
- 1 cup chicken, shredded (you can use rotisserie, poached, or grilled chicken)
- 3 pieces of Whole30 Compatible bacon*, chopped
For the Italian dressing
- 2 tablespoon olive oil
- 3 teaspoon red wine vinegar
- 1 small clove of garlic, minced finely
- 1/2 teaspoon chopped parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon of salt
- pinch of black pepper
- red pepper flakes (optional)
ADD the ingredients for the Italian Dressing to the jar. Put the lid on and shake till combined. Add diced tomatoes and sliced red onion.
NEXT, add chicken, cucumber, followed by chopped romaine lettuce, and top it all with the chopped bacon.
SCREW on the lid and store in the fridge for up to 4 days.
Note: You could also add black olives, compatible salami or turkey. Don’t forget to read your labels!
CLOSE RECIPE
Serves four
- 1 pound medium shrimp, cooked, peeled, and deveined
- 1 cup celery, diced
- 1 cup red onion, diced
- 1 pint cherry tomatoes
- 2 cups English cucumber, cubed
- 6 cups Romaine lettuce, chopped
For the Dressing
- 3/4 cup mayonnaise (homemade or Whole30 compatible store bought)
- 1/4 cup almond milk
- 2 tablespoons lemon juice
- 1/3 cup fresh dill, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
COMBINE all the dressing ingredients in a small mixing bowl and whisk until well incorporated.
POUR 1/4 cup of dressing in the bottom of 4 (quart-sized) mason jars.
LAYER 1/4 cup of celery, 1/4 cup of red onion, a handful of cherry tomatoes, 1/2 cup cucumber and 6-7 shrimp in each jar. Fill the jars to the top with romaine lettuce, packing it in tightly.
COVER the jars and store in the refrigerator for up to 4 days.
CLOSE RECIPE
- Makes one salad in a quart-sized jar
- 2 cups of greens of choice
- 1/3 cup grape tomatoes cut in half
- 2 large slices of red onion
- 1 artichoke Heart, quartered
- 2 tablespoons Kalamata olives
- 2 tablespoons banana peppers
- 1/2 cup chopped cooked chicken
- 1/2 cup cucumbers (cut into quarters)
- 2 tablespoons Greek dressing
for the Greek Vinaigrette
- 1/2 Cup olive oil
- 1/2 tsp dried basil
- 5 tablespoons red wine vinegar
- 2 cloves garlic finely minced
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 1/4 teaspoon dijon mustard
- 1/2 teaspoon Pink salt or more to taste
- 1/2 teaspoon cracked black pepper or more to taste
POUR the Greek dressing in the bottom of the jar. Next, add the cucumbers to the dressing. Keep layering your veggies in this order: tomatoes, onion slices, artichoke hearts, Kalamata olives, banana peppers.
ONCE all the veggies are layered, add in the diced cooked chicken (Make sure your chicken is chilled, don’t add hot chicken). Finally, fill the rest of the jar with salad greens. On this step, you can pack the top of the jar compactly.
WHEN ready to eat, simply unscrew the lid and add the salad into a bowl and mix together until combined. Grab a fork and enjoy.
For the Greek Vinaigrette
ADD all of the ingredients except the basil and oregano to a jar. Use an immersion blender to mix together. (A regular blender will work on this step also). Add the oregano and basil and mix together with a spoon.
- 1 large egg yolk
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 cup avocado oil
- sea salt to taste
ADD the egg yolk, lemon juice, and mustard in a jar and pour in the avocado oil.
PLACE an immersion blender at the bottom of the jar and being pulsing, slowly lifting the blender upwards until the mixture is emulsified.
3 Ways to Spice it Up:
- Garlic Aioli: Add minced garlic and cracked black pepper.
- Spicy Mayo: Add chopped fresh chives and cilantro, lime zest, and a dash of Whole30 Approved hot sauce.
- Lemon Dill: Add fresh dill and lemon zest.
- 3/4 cup tahini
- 1/4 cup fresh lemon juice
- 1 garlic clove, minced
- 3/4 cup warm water
- 2 tablespoons fresh parsley, chopped
- 3/4 teaspoon sea salt
COMBINE the tahini, lemon juice, and garlic in a pint-size jar and mix well.
GRADUALLY add the water, stirring until smooth.
SEASON with salt and parsley.
CLOSE RECIPE
- 1 cup extra virgin olive oil
- 1/2 cup white wine vinegar
- 1 garlic clove, minced
- 2 teaspoons dried basil
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- Fresh herbs of your choice
WRAP washed herbs in a damp paper towel and store them in a covered Ball jar in the fridge.
TRIM the ends of bushy herbs like parsley, mint, and store them like flowers in a Ball jar filled with a small amount of water.
CLOSE RECIPE
- 4 (4-5 ounce) salmon filets
- extra virgin olive oil
- sea salt and black pepper to taste
- 4 cup green cabbage, finely shredded
- 2 cups red cabbage, finely shredded
- 2 cups carrot, shredded
- 2 cups snap peas, cut into 1 inch pieces
- 2 manarine oranges, peeled and separated into wedges
- 4 green onions, sliced
- 1 cup broccoli microgreens
For the Dressing
- 1/3 cup sesame oil
- 1/3 cup olive oil
- 1/4 cup rice vinegar
- 1/4 cup orange juice
- 1 teaspoon fish sauce
- 1 tablespoon fresh ginger, grated
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
- 1 tablespoon sesame seeds
PREHEAT the oven to 425 F.
PLACE the salmon filets on a lined baking sheet. Brush them with olive oil and season generously with salt and pepper.
BAKE for 14-16 minutes or until they easily flake with a fork.
MEANWHILE, combine the dressing ingredients in a mixing bowl and whisk together until emulsified.
IN a quart-sized mason jar, layer 1/4 cup of the dressing, 1 sliced green onion, 1/2 cup shredded carrot, 1 cup green cabbage, 1/2 cup red cabbage, 1 cubed salmon filet, 1/2 cup snap peas, a few mandarine orange wedges, and 1/4 cup microgreens.
COVER and keep in the refrigerator for up to 3-4 days.
CLOSE RECIPE
- Peeled garlic
- Carrots
- Peppers
- Onions
- Any veggies you want to keep crisp
USE Ball jars as the perfect storage container to keep vegetables crisp.
STORE a mix of sliced onions, carrots, and peppers for a stir-fry mix that is ready-to-go.
STORE peeled garlic cloves and ginger in smaller jars.
CLOSE RECIPE
