Mason Jar Salad

  • 1/2 lb. bacon
  • 1/4 lb. ham
  • 8 eggs
  • 1 bunch green onions
  • 1 1/2 cups corn
  • 1 1/2 cups sweet peppers
  • 8 cups fresh spinach
  • 1 1/2 cups sour cream
  • 8 oz. Ranch seasoning
  • 1/2 cup milk

Slice bacon into 1/4 inch pieces and fry until crispy. Set aside. Boil eggs until well done. (I put the eggs into warm water, add in 1 Tbsp. salt, bring to a boil, and let simmer for 8 minutes. Immediately remove and rinse with cold water and let set for five minutes in the cold water. Peel and rinse. Set on a paper towel or dish cloth to drain residual water.)

Chop eggs, green onions, sweet peppers, and cooked ham (I used a deli sliced honey ham). I use frozen corn…it’s easy, tastes great, and adds the perfect sweetness. Separate everything so you can add equal amounts into your jars.

In a 16 oz. glass jar add the heartier veggies first. Sweet peppers and corn went in first. Then the ham, boiled eggs, green onions, and cooked bacon. Finally I topped off the jars with two large handfuls of fresh spinach…the equivalent of two cups. Seal and refrigerate until ready to serve.

I kept my dressing separate. (I used a basic Ranch this week…see Elliot’s Favorite Broccoli Salad for this dressing.)

***makes 4, 16 ounce jar salads

Wine Pairing Suggestion

Bota Box Sauvignon Blanc

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