1/4 cup celery, sliced lengthwise into 1/8” thickness
1 handful mixed green
[For 17 oz. Zojirushi Stainless Steel Food Jars]
Ingredients (serves 1):
For Salad Dressing:
1 Tbsp. Dijon mustard
1 Tbsp. honey
1 Tbsp. cider vinegar
1/3 tsp. salt
1 Tbsp. vegetable oil of your choice
For Salad:
2-1/2 cups water
1-1/2 tsp. salt
1/2 cup dried short pasta of your choice
1 tsp. vegetable oil
7 cherry tomatoes
1/3 cup celery sliced lengthwise into 1/8” thickness
1 handful mixed green
*This recipe was developed for 12 oz. and 17 oz. Zojirushi Stainless Steel Food Jars. Adjustments may be required for making this recipe in other Food Jar sizes.
1
Pre-chill the food jar by filling with ice cubes and water (not included in the ingredients list). Close the lid and allow to chill.
2
In a sauce pan, place 2 cups of water, salt and bring to boil. Add pasta to the water and cook according to the package direction.
3
Drain hot water from cooked pasta and rinse with cold water. Drain excess water and coat with oil in a bowl. Set aside.
4
In a small bowl, mix all ingredients for dressing.
5
Discard ice and water from the food jar and pour in the dressing from step 4.
6
Cut an “x” on each cherry tomato with knife and place in the food jar.
7
Layer celery, cooked pasta, then mixed greens. Fill until 1 cm below the ridge.
8
Before serving, shake the food jar to dress the salad. Open lid and carefully mix the salad with a fork.
