Rainbow salad
I enjoy recipes that are flexible with ingredients you already have in your kitchen—and most of these ready-to-go mason jar salads are no exception.
Tips: Use a wide-mouth, 16-ounce mason jar (or other tall glass or plastic container with tight lid).
- Put the dressing in first, to avoid a soggy salad.
- Pile in individual ingredients, in the order listed—hardy vegetables or proteins on the bottom, delicate leaves and seeds on top.
- You can store the salad for 1-2 days.
- When ready to eat, shake and tumble jar until contents are mixed, and enjoy! Eat it straight from the jar (great for a picnic!) or pour into a bowl.
Serves:
1Prep Time:
20 MinutesINGREDIENTS
- 3 Tablespoons balsamic dressing (store bought or mix 1 T of balsamic vinegar, 2 T olive oil and ½ teaspoon Dijon mustard)
- ¼ cup chickpeas
- 2 Tablespoons yellow pepper, diced
- 2 Tablespoons chopped broccoli
- 2 Tablespoons cucumber, diced
- ¼ cup blueberries
- ¼ cup cherry tomatoes, halved
- 2 Tablespoons orange pepper, diced
- 1 cup salad greens of your choice
- 1 Tablespoon sunflower seeds
- 1 Tablespoon parmesan cheese, optional
DIRECTIONS
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In a 16-ounce mason jar, layer ingredients in the following order: dressing, chickpeas, pepper, broccoli, cucumber, blueberries, tomatoes, orange pepper, greens and toppings.
To achieve a rainbow, layer the vegetables in color order, going from yellow (the pepper) to green (broccoli and cucumbers) to blue and red (blueberries, tomatoes) and so on.
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Screw on lid and refrigerate.
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When ready to eat, shake jar until contents are mixed and enjoy.