I found this healthy recipe in a copy of Heart Insight Magazine. Enjoy!
Salad Dressing Ingredients:
3/4 cup 100% cranberry juice
1 teaspoon cornstarch
1 tablespoon sugar
1 teaspoon grated peeled gingerroot
1/2 teaspoon grated orange zest (optional)
1/2 teaspoon poppy seeds
2 cups cubed watermelon
1 cup whole strawberries, quartered
1/2 cup green grapes, halved
1/2 cup blueberries
DIRECTIONS: In a small saucepan, stir together the juice and cornstarch until the cornstarch dissolves.
Bring to a boil over medium-high heat. Boil for 1 minute. Pour into a shallow bowl and refrigerate until completely cooled, about 10 minutes. Stir in the remaining dressing ingredients. Meanwhile, arrange the salad ingredients on salad plates. Spoon the dressing on top.
Serves 6; heaping 3/4 cup fruit and 2 tablespoons dressing per serving
The trick to the mason jar salad is all in the layering—start with the dressing, and then add any combination of ingredients that sounds good, finishing with the lettuce or herbs on top. Make your jars on a Sunday afternoon, and you’ll have fresh, tasty salads ready to grab on your way out the door all week long—they’ll stay fresh up to five days.