20 flavors of
Melissa Griffin
+ 10
sauces
volume 01
3 Introduction
6 Preparing
9 Salads
38 Salad dressings
48 Finalizing
53 Tips
Melissa Griffin
Introduction
If you're looking for tasty, nutritious and
versatile options to incorporate into your
daily meals, we're pleased to present
"Pot Salads".
This book has been carefully created to
inspire and guide you through the world
of salads, offering a wide variety of
delicious and healthy recipes.
03
We know that a balanced diet is essential
for maintaining a healthy lifestyle.
Salads are an excellent way to ensure your
intake of vitamins, minerals and fiber, as
well as offering an explosion of colors and
flavors in every bite. In this book, we've
put together 30 different salad recipes that
explore a variety of fresh and nutritious
ingredients to awaken your palate and your
creativity in the kitchen.
Each of the recipes has been developed
with practicality and ease of preparation in
mind. From classic salads to more daring
concoctions, you'll find a wide range of
options to suit all preferences and dietary
restrictions.
What's more, on each page, you'll find
suggestions for alternative ingredients and
valuable tips for customizing your salad
according to your individual preferences.
Our aim is to transform the idea of salad
into something more than just a starter,
making it a nutritious and tasty main meal.
We believe that nutritious food doesn't
have to be dull and boring, and that's
exactly what we're trying to convey on
every page of this book.
04
So we invite you to explore "Salada de
Pote" and discover new ways to
incorporate delicious and healthy salads
into your eating routine.
Be prepared to savor every bite, knowing
that you are taking care of your well-being
with fresh, colorful and highly nutritious
ingredients.
Enjoy this culinary journey full of flavor
and health, discovering a world of
possibilities with the simplicity of a bowl of
salad.
Bon appetit and healthy greetings!
05
Preparing
To prepare a salad, you'll need some basic utensils and follow a few simple
steps. Here's a practical guide to help you
Utensils needed.
A cutting board
A sharp knife
A large bowl
A fork or tongs for mixing the salad
A mixer or blender (if you want to prepare sauces or creams)
Airtight storage bags or glass containers with lids (to store the salad in the
fridge)
06
Preparing
These are the steps you should always keep in mind when making any recipe
before and during the recipe process.
Steps to prepare a salad
1. Wash all the ingredients thoroughly. Make sure you remove any dirt or
impurities.
2. Peel and chop the vegetables, fruit or other ingredients according to the
recipe.
3. Place the vegetables, fruit and other ingredients in a large bowl.
4. Add seasonings, such as salt, pepper, fresh herbs or dried spices, according
to your taste.
5. To add protein to your salad, you can include grilled chicken, meat, fish,
shrimp, tofu or beans.
6. Mix all the ingredients carefully with a fork or tongs so that all the flavors
blend evenly.
7. If you wish, prepare a homemade dressing to add to the salad. Simply
blend the dressing ingredients in a mixer or blender until you get a smooth
consistency.
8. Add the dressing to the salad, using the desired amount, and mix well to
coat all the ingredients.
9. Taste the salad and adjust the seasoning or dressing if necessary.
07
Preparing
If you want to store the salad for a few days, here are some useful tips:
Steps to prepare a salad
1. Guarde a salada em recipientes herméticos ou sacos de armazenamento,
evitando a exposição ao ar, para manter a frescura.
2. É recomendável armazenar o molho separadamente, em um recipiente
separado, e adicionar à salada apenas no momento de servir. Isso ajudará a
evitar que as folhas e legumes murchem.
3. Mantenha a salada refrigerada em uma geladeira a uma temperatura de
4°C a 6°C.
4. Consuma a salada dentro de 2 a 3 dias para garantir a qualidade e a
segurança alimentar.
Always remember to practice proper hygiene when preparing and storing food
to ensure food safety. Now you're ready to prepare and store delicious salads in
an easy and healthy way. Enjoy!
08
Arugula and tomato salad
Ingredients
1 cup rocket
1/2 cup cherry tomatoes cut in half
50g feta cheese cut into small cubes
1 tablespoon olive oil
1 teaspoon balsamic vinegar
Salt and pepper to taste
How to Prepare
Wash the rocket well and leave to drain. Place the rocket on a plate.
Add the halved cherry tomatoes on top of the rocket. Spread the cubes of feta
cheese over the salad.
Season with olive oil, balsamic vinegar, salt and black pepper to taste. Gently
mix all the ingredients together to incorporate the seasoning.
It's ready to serve.
09
Greek salad
Ingredients
3 ripe tomatoes
1 ordinary cucumber
1 small red onion
100 g feta cheese in pieces
⅓ cup Greek black olives
olive oil to taste
salt and pepper to taste
How to Prepare
Wash, dry and cut the tomato into 8 wedges: cut off the top and discard it;
place the cut side down on the board and cut the tomato crosswise, then in X's
to make 8 wedges. Place in a sieve, mix with 1 teaspoon of salt and leave to
drain in a bowl for at least 30 minutes - the salt dehydrates the tomatoes and
makes them plump.
Meanwhile, prepare the other ingredients: peel and cut the onion into medium-
sized cubes. Transfer to a bowl, cover with water and ice and leave to soak
until it's time to assemble the salad - the cold water reduces the onion's sting.
10
Greek salad
How to Prepare
Wash and dry the cucumber. Scrape the skin lengthways with the tip of a fork -
the grooves retain the sauce and the cucumber is well seasoned. Cut the
cucumber in half and the halves into 1 cm half-moons.
Cut the feta into cubes of about 2 cm. Slice the olives and discard the pits.
Transfer the drained tomatoes to a bowl. Drain the water from the onions and
add to the tomatoes. Mix in the sliced cucumber, olives and finally the cubes of
cheese.
Season with plenty of olive oil and freshly ground pepper to taste - remember
that the tomatoes have already been sprinkled with salt and the feta cheese is
also salty. Serve afterwards.
11
Quinoa salad
Ingredients
1 cup quinoa
2 cups water
1/2 Sicilian lemon
1 piece of Parmesan or vegan cheese
2 portions of rocket
20 cherry tomatoes
1 carrot cut into pieces
20 small radishes
Salt, olive oil and Pepper
How to Prepare
To start preparing your quinoa salad, don't forget to wash this ingredient well!
Then cook it in hot salted water.
Once the water in the pot has dried, remove the quinoa, drain it well and put it
in the fridge for about 30 minutes. It's time to work on the vegetables! Cut the
rocket, carrots, tomatoes and radishes into chunks and mix with the quinoa.
Season well with salt, olive oil, lemon and pepper.
Finally, chop up some Parmesan cheese and sprinkle it on top of the dish.
12
Quinoa salad
Ingredients
1 cup quinoa
2 cups water
1/2 Sicilian lemon
1 piece of Parmesan or vegan cheese
2 portions of rocket
20 cherry tomatoes
1 carrot cut into pieces
20 small radishes
Salt, olive oil and Pepper
How to Prepare
To start preparing your quinoa salad, don't forget to wash this ingredient well!
Then cook it in hot salted water.
Once the water in the pot has dried, remove the quinoa, drain it well and put it
in the fridge for about 30 minutes. It's time to work on the vegetables! Cut the
rocket, carrots, tomatoes and radishes into chunks and mix with the quinoa.
Season well with salt, olive oil, lemon and pepper.
Finally, chop up some Parmesan cheese and sprinkle it on top of the dish.
13
Caesar salad
Ingredients
1 washed, sanitized and coarsely chopped iceberg lettuce
1 cup coarsely grated parmesan
1 boneless chicken breast, seasoned, grilled and chopped into strips (optional)
2 cups of crunchy croutons (made with crustless bread)
Ingredients to Croutons
6 slices of crusty bread, cut into cubes
1 tablespoon of ready-made dehydrated garlic and salt seasoning
2 tablespoons oregano
3 tablespoons of olive oil
14
Caesar salad
How to Prepare Croutons
Grease the crisp dish with olive oil and place in the microwave oven for 3 to 4
minutes on power 10 to preheat.
Arrange the cubes in the crisp dish and sprinkle with oregano and the garlic
and salt mixture.
Drizzle with olive oil and microwave for 6 to 7 minutes on the crisp function,
stirring well halfway through.
Serve as an appetizer or as an accompaniment to soups.
How to Prepare Salad
Wash the romaine lettuce well, dry it and place it on a plate or bowl.
Add the grilled chicken strips on top of the lettuce.
Sprinkle the croutons and grated Parmesan cheese on top.
Season with salt and black pepper to taste.
Gently mix all the ingredients together to incorporate the seasoning.
It's ready to serve.
15
Fruit salad
Ingredients (15 servings)
2 small papayas
1 medium orange
5 bananas
2 apples
5 ripe strawberries
1 peach
10 grapes (any variety)
1 carton condensed milk (optional)
10 ice cubes
1/2 tablespoon cinnamon powder
How to Prepare
Chop all the ingredients, the orange into smaller pieces than the other fruits,
then it releases the juice and the salad won't be so acidic.
Put everything in a deep dish and add the condensed milk (if you like),
cinnamon powder and ice, stir for a few seconds and refrigerate for 30 minutes.
16
Caprese salad
Ingredients
4 thinly sliced tomatoes
1/2 cup chopped walnuts (or pine nuts)
200 g diced buffalo mozzarella
ingredients sauce
100 g (2/3 jar) Philadelphia Cream Cheese
grated parmesan cheese
3 tablespoons Parmesan cheese
white vinegar
3 tablespoons white vinegar
3 tablespoons chopped coriander
1/4 cup chopped walnuts (or pine nuts)
Olive oil from Spain
1 cup olive oil
Salt and pepper to taste
17
Caprese salad
How to Prepare
Blend the sauce ingredients, adding the olive oil at the end, at medium speed
and leave to rest.
Layer the slices of tomato, buffalo cheese and a little Philadelphia Cream
Cheese.
Cover with the sauce and garnish with walnuts or pine nuts.
18
Avocado salad
Ingredients
1 avocado cut into small cubes
1 and 1/2 lemons (juice)
3 diced tomatoes without seeds
1 teaspoon salt
1 finely chopped onion
Pepper sauce to taste
Leaves from 2 stalks of lettuce
How to Prepare
Mix the avocado with the lemon juice, onion, tomatoes and chili sauce.
Refrigerate.
Mix in the salt only when serving (because the salad will be watery if you mix it
in first).
Serve with lettuce leaves.
19
Waldorf salad
Ingredients
10 leaves of iceberg lettuce
3 cups chopped celery
3 chopped apples
6 tablespoons mayonnaise
1 cup natural yogurt (unflavored)
1/2 cup chopped walnuts
2 tablespoons of mint for garnish
How to Prepare
Mix all the ingredients except the mint.
Place on the iceberg lettuce leaves.
Garnish with mint.
Tip: the apples can be replaced by 5 slices of pineapple.
20
Chickpea salad
Ingredients
1 onion
1 tablespoon mustard
2 tablespoons of green smell (parsley and
chives)
4 tablespoons of olive oil
4 cloves of garlic
200 g chickpeas
Juice of 1 lemon
Salt to taste
How to Prepare
Mix the onion, garlic, olive oil, mustard and lemon juice.
Cook the chickpeas, remove the skins and set aside.
Place them in a baking dish, sprinkle with salt, add the sauce and mix well.
Refrigerate for 30 minutes.
Sprinkle over the greens when serving.
21
Eggplant salad
Ingredients
2 large eggplants cut into cubes
1 clove garlic, finely sliced
1 onion cut into rings
4 small tomatoes, sliced
1 tablespoon oregano
2 medium peppers cut into cubes
2 tablespoons olive oil
1 tablespoon of soy sauce or Worcestershire
1/2 sauce lemon
Salt and pepper to taste
22
Eggplant salad
How to Prepare
Cut the eggplants into small cubes and soak in salted water for at least 30
minutes to remove the bitter taste.
Then cook the eggplants until they are very soft.
Brown the garlic, onion and peppers in olive oil, turn off the heat and add the
tomatoes, mixing well.
Add these ready-made ingredients to the cooked and drained eggplants and
mix everything together.
Squeeze the lemon, add the salt, pepper, oregano and shoyo.
Refrigerate for at least 4 hours and serve with bread or even during meals.
23
Soy salad
Ingredients
2 cups soy beans
1 green bell bell pepper, finely chopped
1 red bell bell pepper, chopped
1 chopped yellow bell pepper
200 g pitted white raisins, boiled and drained
1 finely chopped onion
1 crushed clove of garlic
Juice of 1 lemon
Apple cider vinegar to taste
Salt and pepper to taste
Chopped parsley to taste
Olive oil to taste
24
Soy salad
How to Prepare
Leave the soya to soak overnight.
The next day, drain the soya and put it in the pressure cooker with enough
water to cover the soya.
Cover the pot and cook on a low heat for about half an hour.
Then drain and set aside to cool.
Once cool, add all the other ingredients, finely chopped.
Mix well, season to taste and place in a container with a lid.
Refrigerate, stirring from time to time.
25
Sweet potato salad
Ingredients
1 chopped sweet potato
1 Carrot, finely chopped
2 hard-boiled eggs, chopped
Parsley to taste
Salt
Pepper of the Kingdom
½ cup mayonnaise
How to Prepare
Put the chopped sweet potato and finely chopped carrot in a pan of water and
cook until slightly soft. In a bowl, add the cooked vegetables, chopped hard-
boiled eggs, almonds (chopped), salt, parsley, black pepper, mayonnaise and
mix well.
26
Apple and carrot salad
Ingredients
2 unpeeled apples cut into small cubes
2 medium carrots, coarsely grated
3 cups chopped cabbage
1 cup tomato and basil flavored mayonnaise
8 leaves of iceberg lettuce for decoration
How to Prepare
Mix the apples, carrots and cabbage in a large bowl.
Add the tomato and basil flavored mayonnaise and mix until smooth and set
aside.
Line a salad bowl or large plate with lettuce leaves and top with the reserved
mixture. Serve afterwards.
27
Green leaf salad
Ingredients
1/2 bunch lettuce
1/2 bunch rocket
1/2 bunch of cabbage
200 grams of cherry tomatoes cut in half
1 sliced apple
1 sliced persimmon
Berries from 1 pomegranate
Mint and coriander to taste
Sauce ingredients
1 cup natural yogurt (170 grams)
Dijon mustard to taste
Olive oil to taste
Juice of 1 lemon
Salt to taste
28
Green leaf salad
Ingredients
Gather all the ingredients.
Place the water and vinegar solution in a container with the green leaves to
sanitize. Leave for 20 minutes.
After the required time, rinse the leaves under running water and cut them into
strips.
Then place the leaves on a platter, lining the entire bottom.
Arrange the tomatoes, apple, persimmon and pomegranate berries on top of the
vegetables in any way you like. Sprinkle with mint and coriander. Set aside.
How to Prepare
Place all the sauce ingredients in a small bowl and mix well.
When serving, place the dressing and salad separately, just mix in the portions
for each dish.
29
Lentil and
caramelized onions salad
Ingredients
6 leaves of iceberg lettuce
12 rocket leaves
10 watercress leaves
15 cherry tomatoes
1 piece of cucumber
150 grams of feta cheese
1 red onion
1 handful of croutons
1 handful of olives
1 handful of walnut kernels
1 pinch of salt
How to Prepare
Peel and slice the onions into thin half-moons of 0.5 cm. Wash, dry and
roughly chop the parsley and mint leaves, set aside.
Heat a large frying pan over medium heat. Drizzle with olive oil, add the onion
and season with a pinch of salt and sugar. Cook, stirring occasionally, for about
30 minutes, until the onions have caramelized. Warning: if the onions start to
burn, turn down the heat and add a spoonful of water to dissolve the burns.
Meanwhile, cook the lentils.
30
Lentil and
caramelized onions salad
How to Prepare
Place the lentils in a large saucepan, cover with 2.5 liters of water and bring to
the boil. When it boils, reduce the heat to medium and cook for about 20
minutes, or until the grains are cooked but still firm enough not to fall apart.
Once the lentils are cooked, rinse them in a sieve and drain off the water.
Transfer the still-warm lentils to a bowl and drizzle with the sauce - this way
they absorb the flavors better.
Add the caramelized onion and chopped herbs and mix gently. Serve at room
temperature or keep in the fridge until ready to serve. Garnish with parsley and
mint leaves.
31
Mediterranean salad
Ingredients
6 leaves of iceberg lettuce
12 rocket leaves
10 watercress leaves
15 cherry tomatoes
1 piece of cucumber
150 grams of feta cheese
1 red onion
1 handful of croutons (see pages 14 and 15)
1 handful of olives
1 handful of walnut kernels
1 pinch of salt
How to Prepare
Start preparing your Mediterranean salad by carefully washing the leaves,
tomatoes, cucumber and onion. Leave to drain.
32
Mediterranean salad
How to Prepare
Shred the iceberg lettuce leaves into a large serving bowl, add the rocket and
watercress. Cut the tomato, cucumber and onion into slices and the feta cheese
into small cubes or crumbles.
Add the olives and walnuts. Season the Mediterranean salad with a little salt, a
mixture of dried aromatic herbs (oregano, basil, thyme, coriander, etc.) and
black pepper.
No momento de servir reforce os temperos com um fio de azeite de oliva e de
vinagre balsâmico, misture e decore com crôutons
Your Mediterranean salad is now ready to be enjoyed!
33
Beet salad
Ingredients
3 medium beets
3 eggs
Water for cooking
3 tablespoons mayonnaise
3 tablespoons yellow mustard
1 teaspoon whisky
1 teaspoon salt
Black pepper to taste
Parsley leaves for garnish
How to Prepare
Put the beets in a pressure cooker, cover with water and cook for 25 minutes.
Drain the beets, rinse in cold water, peel with your hands, cut into slices and set
aside.
34
Beet salad
How to Prepare
Bring the eggs to the boil in a pan of water and cook for 6 minutes after
boiling.
When the eggs are cold, peel, slice and set aside.
For the sauce, mix the mayonnaise, mustard, whisky, salt and black pepper in
a bowl until smooth.
To assemble, transfer the beets to a plate and top each piece with a spoonful of
dressing and a slice of egg.
Garnish with parsley leaves and you're done.
35
Smoked salmon salad
Ingredients
100 grams of smoked salmon cut into 4 pieces
50 grams cream cheese
2 tablespoons rinsed capers
3 bunches of washed romaine lettuce
4 slices of black grain bread
1 sprig of dill
Salt and pepper to taste
Sauce ingredient
3 tablespoons olive oil
1/2 teaspoon Dijon mustard
1/2 tablespoon honey
Juice of 1/2 lemon-taiti
Salt and pepper to taste
36
Smoked salmon salad
How to Prepare Sauce
Combine the mustard, honey and lemon in a bowl and gradually add the olive
oil while stirring.
Add the pepper and salt. Stir until an emulsified mixture forms.
How to Prepare
Cut the slices of bread into rounds and spread cream cheese on them with a
knife.
Place each piece of salmon on these slices.
Briefly dip the salmon in the prepared sauce and add a dill leaf on top of each
one. Set aside.
Season the lettuce with all the dressing and place it in the center of the serving
plate.
Spread the slices of bread with salmon around the lettuce on the plate and
sprinkle the leaves with capers.
Serve immediately. Enjoy.
37
White sauce
A classic for dressing green salads, white sauce is one of those options you need
to know about
Ingredients
1 carton of cream
3 tablespoons mayonnaise
cream cheese to taste
green spices to taste (chives, parsley etc)
a few drops of lemon
1 pinch of salt
How to prepare
Add all the ingredients at the same time to a blender or mixer.
Blend until well combined. That's it, just serve.
38
Mustard and honey sauce
Another traditional option when it comes to salad dressings, the combination is
also perfect for green salads or sweet and sour mixtures.
Ingredients
3 tablespoons olive oil
2 tablespoons mustard
1 tablespoon honey
How to prepare
It couldn't be easier. That's because all you have to do is mix all the ingredients
well using a spoon.
39
Yogurt dressing for salads
Salads aren't all about oil and vinegar. Well, yogurt brings freshness,
creaminess and a Mediterranean touch to salads, especially leafy greens and
those with chicken.
Ingredients
1 pot of natural yogurt
2 tablespoons olive oil
1 clove of garlic
salt and pepper to taste
How to prepare
Start by peeling the garlic and pound it in a mortar and pestle with a pinch of
salt until it forms a paste.
Then transfer the garlic to a bowl and add the yogurt, olive oil, season with
pepper to taste and mix well. Taste and adjust the salt if necessary.
You can also enhance this recipe with herbs such as mint or basil.
40
Caesar salad dressing
Prepared with romaine lettuce and the sauce that gives the dish its name, this is
one of those irresistible options when it comes to making a practical and
delicious meal.
Ingredients
1 cup natural yogurt
1 tablespoon mustard
3 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
Extra virgin olive oil at will
How to prepare
Just mix all the ingredients together and you're done. Serve with croutons,
cheese and your favorite protein.
41
Mustard vinaigrette
How about venturing into salad dressings using a powerful vinaigrette? Here,
it's the mustard that makes you want more.
Ingredients
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
salt and pepper to taste
1 tablespoon lemon juice
3 tablespoons olive oil
1 clove of garlic
How to prepare
Easy, easy: first, add all the ingredients to a glass jar with a lid and shake well
until smooth and creamy.
Serve with mixed leaves or store for up to 3 days in the fridge.
42
Balsamic and honey sauce
Who says salad has to be tasteless? This version is ideal for making sweet and
sour preparations even more interesting:
Ingredients
1 tablespoon balsamic vinegar
3 tablespoons olive oil
½ teaspoon honey
salt to taste
How to prepare
There's no mystery: just beat all the ingredients well with a spoon until the
mixture is smooth and creamy.
43
Curry sauce
This is for those who love spices. So how about bringing an Indian touch to
your kitchen? Oh, and it's not just a salad dressing, it goes well with soups,
meats and vegetables.
Ingredients
2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
1 teaspoon curry
2 tablespoons water
How to prepare
Whisk all the ingredients together until smooth. And voila! Your sauce is ready.
44
Dressing for hot salads
There's also an option for eating salad on cold days, with lots of flavor. See how
easy it is:
Ingredients
3 tablespoons olive oil
3 tablespoons minced garlic
1 tablespoon Worcestershire sauce
½ cup mustard
½ cup lemon juice
3 tablespoons vinegar
1 pinch salt
black pepper to taste
1 tablespoon dried parsley
How to prepare
Heat the olive oil in a pan. Add the garlic and let it fry. When it's golden, add
the lemon and vinegar.
When it reaches boiling point, add the mustard and Worcestershire sauce.
Bring to the boil and add the rest of the ingredients.
Keep on a low heat for a few more minutes and it's ready.
45
Rose sauce
Esse clássico não poderia ficar de fora da nossa lista de molhos para salada.
Aliás, ele combina com diversos preparos, especialmente os que levam ovos.
Ingredients
2 tablespoons ketchup
1 tablespoon mustard
1 tablespoon lemon
Worcestershire sauce to taste
200g light mayonnaise
How to prepare
Put all the ingredients in a bowl and mix well. Blend for two minutes until
smooth and homogeneous.
Serve with your favorite salad.
46
White sauce with herbs
Finally, a very special dressing to take any salad away from the obvious:
Ingredients
120g heavy cream or Greek yogurt
30g mayonnaise
1 chopped spring onion
1 chopped garlic clove
Cayenne pepper and salt to taste
1 finely chopped onion
How to prepare
First, mix the sour cream and mayonnaise in a bowl.
Then add the chives, garlic, onion and cayenne pepper.
Season with salt and pepper and stir.
It's ready to serve with your salad.
47
Finalizing
Now you'll learn how to prepare a potted
salad, taking care to preserve the food and
avoid contamination.
1. The pot
The jar is the first item you should pay
attention to when preparing and storing
salad.
It should be made of glass, as it is the most
ecological friendly option and will
preserve food better, keeping it fresh until
it is ready to eat. It is also easier to clean
and prevents stains and unpleasant smells.
Another advantage is that glass is free of
Bisphenol A, a chemical compound used in
the production of plastic that can leave
unhealthy residues in food.
To use glass, you must first remove the
label, if there is one, and check the jar for
any cracks or signs of rust on the lid. At the
slightest sign of these problems, discard the
packaging. The jar must be perfect for use.
In addition, you need to sterilize it to
prevent the proliferation of bacteria.
48
Finalizing
1. The pot
To do this, line a pan with a new or clean
cloth and place the pot inside (making sure
that the mouth of the container doesn't
come into contact with the bottom of the
pan). Then fill with water and bring to the
boil. Then leave the pot to drain on a paper
towel, without drying it with a cloth.
Opt for wide-mouthed jars, which are
easier to fill and easier to consume in
themselves. Ideally, they should be thick,
so they are more resistant and safer to
take elsewhere.
Once the jars are dry, they are ready for
use. It's important to wash the jar with
soap every time you finish using it,
scrubbing and rinsing all the corners well,
including the lid.
Then dry thoroughly and store the jar in
the cupboard, preferably without the lid, so
that it can ventilate. When you reuse it,
you can wash it again if you think it's
safer.
49
2. The sauce
To start assembling your potted salad, you
need to prepare the dressing.
It will be the first item in your composition
and will be at the bottom of the pot.
Throughout this list, you'll get a better
understanding of how each ingredient in
the potted salad has its function and order,
so pay attention.
The dressing can be of your choice. You
can use a variety of sauces so you don't get
sick of them, based on yogurt, olive oil,
lemon, whatever you think is best.
A super tasty option is to use half a cup of
olive oil with half a lemon and half a cup of
basil, adding chopped garlic if you like.
3. The second layer
The second layer, after the sauce, is the one
with the densest foods that won't wilt when
they come into contact with it.
Examples of recommended foods:
vegetables, shredded white cheese, carrots,
cucumbers, radishes, onions, chickpeas,
peas, lentils, hearts of palm, cherry
tomatoes (which don't release as much
water as regular tomatoes), among others.
50
4. The third layer
There are two options for this layer.
If you want to add some protein to your
potted salad, this is the time. The most
suitable and tasty are tuna, diced chicken
or shredded beef.
Or you can go straight for a carbohydrate,
such as sweet potato, pumpkin or
wholemeal pasta.
5. Fourth layer
Now comes the finishing touch to your
potted salad.
In this layer, you can add leaves such as
lettuce, watercress or chard. Or, if you
prefer a sweet and sour touch, some fruit.
See how easy it is to put together a potted
salad? This structure is just a suggestion,
as the foods can vary. The important thing
is to pay attention to how they are placed
in the jar so that they stay fresh until you
eat them.
51
Pot salads with protein should ideally be
eaten within 3 days. Those without can
stay in the fridge for up to 6 days.
Remember that a wide-mouthed jar is
better for arranging the food inside, and
that hygiene is the basis for food
preservation.
Very simple to assemble and with the
success it's been enjoying, the potted salad
is great for your own consumption and also
an excellent investment.
52
Tips
Tips for using your salad dressings
Salads with cooked ingredients can be given more time to incorporate the
flavors.
It's always best to prepare salad dressings fresh. If you need to store them, they
have an average shelf life of 3 days in the fridge and 30 days in the freezer.
Tips for using in your salads
In the fridge, on the other hand, it's important to keep it tightly closed in a jar.
The fridge is a dry environment and the cold can dry out the leaves.
Storing herbs and vegetables in the lower part of the fridge is ideal when
organizing it because it's the coldest part of the appliance, perfect for these
ingredients.
53
