Potted salad

A salad we take along everywhere, in lunches and picnics. To be adapted according to what is in the fridge.



  1. Combine all dressing ingredients in a dressing bowl or Mason-style jar. Set aside.
  2. In four 4-cup (1 L) Mason-style jars, divide the ingredients into successive layers and close with a lid.
  3. Divide the dressing in 4 small jars and close tightly with the lid.
  4. When ready to serve, empty the contents of the salad jar into a large bowl, add the dressing, toss and enjoy. The dressing can also be emptied into the salad jar and eaten directly in the jar.

The little extra

You can substitute the ingredients as you wish (grains: brown rice, couscous, etc.; vegetables: broccoli, cauliflower, zucchini, etc.; greens: lamb’s lettuce, lettuce, etc.; proteins: grilled halloumi, roasted tofu, etc.; seeds and nuts: sunflower seeds, roasted walnuts, etc.).

Condiment used

"The original"

Late harvest apple


Suggested retail price
$ 25

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