What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Watercress Spinach Salad in a Jar! My heart beats a little faster whenever I come across a bunch of watercress at the fresh marketplace. I know immediately that I will pair it with baby spinach because they work well together. Its slightly peppery taste is an amazing balance to the mild sweetness of spinach leaves. By portioning salads in a jar, they keep a couple days in the refrigerator, as long as the dressing is added later, when served. Not only is the salad appealing, it comes across as pure genius. Mmm Mmm Good.
WATERCRESS SPINACH SALAD IN A JAR
3/4 cup watercress leaves
1 1/2 cups baby spinach leaves
2 hard-boiled eggs, sliced
1/2 red onion, sliced
1 pint cherry tomatoes, sliced
1 cup fresh mushrooms, sliced
4 strips bacon, cooked and crumbled
4 pint-size jars, with lids
Caesar dressing, prepared
Layer each jar beginning with watercress and spinach leaves. Carefully place sliced eggs along the inside. Add layers of sliced red onions, cherry tomatoes, and mushrooms. Finish with crumbled bacon on top. Twist the lid to seal each jar. Refrigerate salads until ready to serve. To serve, empty contents of jar onto a plate or bowl. Add bottled Caesar dressing, per taste.