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Digital Subscriptions > Kitchen Garden Magazine > 261 - June 2019 > HEAVEN IN A JAR!

HEAVEN IN A JAR!

Try these fresh, nutritious salads, perfect for a readymade lunch or picnic snack, straight from the fridge. Anna Cairns Pettigrew serves up six of the best

For all the jar recipes I used wide-mouthed 32oz (946ml) glass Mason/Kilner jars. Always stack the ingredients from wettest to driest, with your greens at the top (unless otherwise stated). You can prepare a week’s worth of jars at the beginning of the week, or make them the night before. They will stay fresh in your refrigerator for about five days. When you’re ready to serve, simply turn the jar upside down and pour your salad out on a plate.

RAINBOW SALAD JAR

Don’t just give your tastebuds a treat, give your eyes something to feast on too with this colourful salad!

SERVES 1-2

FOR THE VINAIGRETTE

■ 2 tbsp lemon juice

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About Kitchen Garden Magazine

Welcome to Kitchen Garden Magazine In this issue: LEARNING ON THE PLOT ✪ This month we travel to Derby and a thriving allotment site that is inspiring city dwellers to grow their own A GARDEN FOR GOURMETS ✪ Garden writer Gaby Bartai visits a kitchen garden in Scotland which uses some surprising techniques to supply crops for a famous restaurant BOOST YOUR BIODIVERSITY ✪ KG regular Ben Vanheems explains why we should make space for wildlife on their plot And much more!