Mozzarella Strawberry Salad with Chocolate Vinaigrette
Perfect for picnics or lunch on the go, these stacked mason-jar salads are easy to make yet impressive to serve. Play around with your favourite salad toppings for added texture and flavour, or omit prosciutto for a vegetarian alternative. This recipe is super versatile and is sure to be a crowd favourite.
What you need
How to prepare
In small bowl, whisk together oil, vinegar, chocolate syrup, mustard, salt and pepper until combined and emulsified.
Divide mozzarella, blueberries and strawberries evenly among four 2-cup (500 mL) mason jars with lids. Layer spring mix and watercress over top. Sprinkle walnuts evenly over top. Layer with prosciutto.
Divide vinaigrette evenly among mason jars and secure with lids. Shake to combine and coat evenly before serving. Alternatively, pack vinaigrette on the side and dress right before serving.
This recipe also works as a plated salad. Simply toss ingredients together in a large bowl ahead of time, then dress with vinaigrette before serving. Vinaigrette can be stored in the refrigerator for up to 1 week.
For best results, layer heavier ingredients in mason jars first.