KALE AND CANNELLINI BEAN SALAD IN A JAR

Kale and Cannellini Bean Salad in a Jar image

Prep your lunches for the whole week with these easy and health-conscious jar salads. Make sure to pack them nice and tight and they will keep all week.

Provided by France C

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 30m

Yield 5

Number Of Ingredients 12

Ingredients

2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon minced shallot
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup extra-virgin olive oil
5 pint-sized jars with lids
1 (15 ounce) can cannellini beans, drained and rinsed
20 cherry tomatoes, halved
8 cups stemmed kale, cut into ribbons
1 pinch salt
5 tablespoons freshly grated Parmesan cheese

Steps:

Whisk lemon juice, red wine vinegar, shallot, salt, and pepper in a medium bowl. Slowly drizzle in olive oil, whisking constantly until dressing is combined.
Line jars up in an assembly line fashion. Divide beans evenly between the jars. Spoon about 1 1/2 tablespoons dressing over the beans. Add 8 tomato halves to each jar.
Sprinkle kale with salt and lightly massage until leaves are slightly softened and starting to turn a brighter green color, 20 to 30 seconds. Divide kale between the jars, packing it down tightly to squeeze out air pockets.
Top each salad with 1 tablespoon Parmesan cheese. Place lids on jars and refrigerate. Pour salad out into a bowl and toss when ready to eat.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 16.3 g, Cholesterol 4.4 mg, Fat 13.2 g, Fiber 4 g, Protein 5.8 g, SaturatedFat 2.5 g, Sodium 520.9 mg, Sugar 0.3 g