This class will be taught by Chef AmyLeo of Vegan Affairs. There are 1001 uses for a mason jar. You can use them for airtight storage, canning, flowers, etc. and reuse them over and over. They’re inexpensive workhorses in the kitchen- just like these warmer weather salads that Chef AmyLeo of Vegan Affairs will show you how to whip up. Mason jar salads are a great way to cram extra servings of fruits and veggies into your busy schedule. Layering fruits, veggies, nuts, seeds and more, these salads are as beautiful as they are delicious and nutritious, and they’re made and eaten in the same vessel so you can spend more time enjoying Spring and less time washing dishes. Easy to make, store, take and enjoy, these salads are perfect for a desk lunch, a picnic or a meal on the go. This class is gluten free and vegan. This class has hands on opportunities as desired. Pre-registration is required.
On the menu:
Tropical Spinach Salad with Citrus Vinaigrette
Red Cabbage and Fennel Slaw with Toasted Sesame Dressing
Massaged Kale with Red Onion, Cashews and Balsamic Vinaigrette
Pre-registration for classes and select events required. See class description for specific instructions. Registration required no later than 48 hours prior to the class date. Call 612-927-8141 or visit our customer service desk to pre-register. Classes and events are subject to change or cancellation. If you cannot attend your class, you must call Whole Foods Market Lake Calhoun and cancel at least 48 hours in advance. You will receive classroom credit for the amount of the class to be used no later than six months from the date of the class that you registered for. Please call the above number or contact Culinary Director Ani Loizzo at Ani.Loizzo@wholefoods.com if you have any questions. Thank you!