Lunchtime Jar Salad
  • 1/2 cup Greek Yogurt
  • 1/4 cup Paducah Olive Oil’s Blood Orange Olive Oil
  • 2tbsp Paducah Olive Oil’s Mango Balsamic Vinegar
  • 2tbsp honey
  • 2tsp grainy Dijon mustard
  • 1tsp minced shallot
  • 1/4 tsp Sea Salt
  • 1cup Baby Spinach
  • 1/4cup chopped walnuts
  • 2tbsp dried cranberries
  • 1tbsp Sunflower Seeds
  • 1/4 cup chopped carrots
  • 1/4 cup chopped red bell pepper
  • 1tsp poppy seeds
  1. To make the dressing, whisk together all the ingredients in a small bowl, or place them all in a small jar and shake very well. This dressing will keep well in an airtight jar (minus the poppy seeds) in the fridge for up to 3 days. This makes plenty of dressing for multiple salads. Wash and pat dry the spinach and tear it gently into bite-size pieces. Pour 2-3 Tbsp of the dressing into a 2 cup Mason jar. Place the walnuts, then the cranberries and the sunflowers seeds, then the carrots, and the bell pepper in the jar. Top with the spinach and the poppy seeds. Put the lid on tight. When you’re ready to eat, shake the jar really well so the dressing coats the leaves. Open and enjoy. Recipe from The Olive Oil & Vinegar Lover’s Cookbook