JAR
salads
Packed with produce, jar salads are tasty
and convenient. Learn how to layer Hy-Vee
Homegrown produce in jars for delicious
salads you can take anywhere—and
enjoy anytime.
No matter how they’re used—large tomatoes sliced for a burger or cherry tomatoes halved and added to a jar salad—Hy-Vee Homegrown tomatoes are a tasty addition to meals.
tomatoes
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Powerhouse jar salad
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fresh from the farm
Create healthful, flavorful salads with Hy-Vee Homegrown produce, grown within 200 miles of your local store. More than 250 Midwest farms participate in this partnership with Hy-Vee. Here’s why locally grown produce is important:
Produce raised closer to home equals a lighter ecological footprint from transportation. Also, some Hy-Vee Homegrown produce is raised in Midwest greenhouses, allowing for a longer growing season—sometimes even year round.
Eco-Friendly:
Buying locally grown produce keeps the money in the community, where it can be reinvested in other local businesses and services. It also supports family farms—many of which have been growing produce for generations.
Local Economy:
Local produce is grown in season for your area and harvested when ripe, not artificially ripened with gas or chemicals. Shorter destination routes mean less chance of food becoming contaminated during harvesting, washing, shipping and distribution.
Quality:
Vegetarian Dish
From sweet to spicy, peppers offer a variety of flavor experiences for the palate. Choose from sweet bell peppers, mild Anaheims and poblanos, and hot serranos.
peppers
family-size 6-bean
jar salad
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Vegetarian Dish
Gluten Free
Save empty spice jars and use them to hold a variety of dry toppings so each family member can choose what they like. For example, one person might like a spicy topper while another prefers sweet or salty.
top it off
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dressing
Summer watermelon chicken jar salad
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Gluten Free
A staple of summer, watermelon has just 46 calories in a cup, so it’s a not-so-indulgent treat. Hy-Vee has family-size and personal size melons.
watermelon
Hy-Vee Peppercorn Ranch adds a creamy, peppery taste to the salad.
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Make jar salads up to two days ahead and keep refrigerated. Use an insulated tote to take them with you.
“Go Fresh Go Local” is an apt description of the Hy-Vee Homegrown program and it applies to carrots as well. They’re a perfect complement to salads and are especially sweet raw.
carrots
Shrimp sushi
jar salad
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Packed with produce, jar salads are tasty
and convenient. Learn how to layer Hy-Vee Homegrown produce in jars for delicious salads
you can take anywhere—and
enjoy anytime.
fresh from the farm
Create healthful, flavorful salads with Hy-Vee Homegrown produce, grown within 200 miles of your local store. More than 250 Midwest farms participate in this partnership with
Hy-Vee. Here’s why locally grown produce is important:
A staple of summer, watermelon has just 46 calories in a cup, so it’s a
not-so-indulgent treat. Hy-Vee has family-size and personal size melons.
dressing
Hy-Vee Peppercorn Ranch adds a creamy, peppery taste to the salad.
Produce raised closer to home equals a lighter ecological footprint from transportation. Also, some Hy-Vee Homegrown produce is raised in Midwest greenhouses, allowing for a longer growing season—sometimes even
year round.
start here
Dry accents such as nuts, seeds, dried fruit, shredded cheese, herbs and spices.
toppings
Leafy greens such as lettuce, spinach, kale, collard greens, beet greens and arugula. Plus: porous produce such as cantaloupe and strawberry that you don’t want to marinate; and delicate items like green onions and bean sprouts that you don’t want crushed.
leafy greens +
Proteins such as tofu or cubed cheese, cooked meats, cooked seafood and hard-boiled eggs.
proteins
Grains, pasta and rice, including brown rice, buckwheat, bulgur, corn, farro and quinoa. Note: This layer can move lower if you wish to marinate it in the dressing.
grains and more
Firm vegetables and fruits such as apples, carrots, celery, beans, peppers, radishes and shredded cabbage that don’t absorb dressing; they also provide a barrier for other layers. Plus: porous produce such as watermelon, cucumbers, mushrooms, onions and tomatoes that you want to marinate.
vegetables & fruits
Vinaigrette, oil & vinegar or other salad dressing, 1/4 cup to 1/2 cup or desired amount. Keep dressing at the bottom to marinate the ingredients you want and use layers on top to protect other ingredients.
dressing
how to build a jar salad
Layering is an easy way to infuse some ingredients with flavor while keeping others crisp. Follow this general method, using a wide-mouth jar to easily funnel ingredients: pint-size for a small salad, 24 oz. or quart-size jar for meals.
family-size 6-bean
jar salad
start here
Dry accents such as nuts, seeds, dried fruit, shredded cheese, herbs and spices.
toppings
Leafy greens such as lettuce, spinach, kale, collard greens, beet greens and arugula. Plus: porous produce such as cantaloupe and strawberry that you don’t want to marinate; and delicate items like green onions and bean sprouts that you don’t want crushed.
leafy greens +
Proteins such as tofu or cubed cheese, cooked meats, cooked seafood and hard-boiled eggs.
proteins
Grains, pasta and rice, including brown rice, buckwheat, bulgur, corn, farro and quinoa. Note: This layer can move lower if you wish to marinate it in the dressing.
grains and more
Firm vegetables and fruits such as apples, carrots, celery, beans, peppers, radishes and shredded cabbage that don’t absorb dressing; they also provide a barrier for other layers. Plus: porous produce such as watermelon, cucumbers, mushrooms, onions and tomatoes that you want to marinate.
vegetables & fruits
Vinaigrette, oil & vinegar or other salad dressing, 1/4 cup to 1/2 cup or desired amount. Keep dressing at the bottom to marinate the ingredients you want and use layers on top to protect other ingredients.
dressing
how to build a jar salad
Layering is an easy way to infuse some ingredients with flavor while keeping others crisp. Follow this general method, using a wide-mouth jar to easily funnel ingredients: pint-size for a small salad, 24 oz. or quart-size jar for meals.