SALAD IN A JAR

Salad in a Jar image

Layer spinach, beets, carrots, and garbanzo beans in a canning jar and top with homemade dressing for a portable salad or a fun appetizer for dinner parties.

Provided by Alli Shircliff

Categories Salad Vegetable Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup baby spinach leaves
1 cup shredded beets
1 cup garbanzo beans (chickpeas), drained and rinsed
1 cup shredded carrots
5 half-pint canning jars with lids and rings
¼ cup extra-virgin olive oil
¼ cup apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
salt and ground black pepper to taste

Steps:

Layer 1/4 cup spinach, 1/4 cup beets, 1/4 cup garbanzo beans, and 1/4 cup shredded carrots in each of 4 jars.
Combine olive oil, vinegar, mustard, honey, salt, and pepper in the remaining jar; place lid on jar. Shake until dressing is evenly combined. Pour 1/4 the dressing over each salad.

Nutrition Facts : Calories 243.4 calories, Carbohydrate 23.7 g, Fat 14.8 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 364.2 mg, Sugar 6.8 g