You’ve seen them all over Pinterest – the “Jar Salad”. I decided to take a stab at it.
I found one from Clean Eating Magazine that seemed simple enough for even me to prepare.
Vegetarian Chile Salad
INGREDIENTS (serves 1):
You’ll need a 2-cup glass jar with lid
4 tsp red wine vinegar
1/4 tsp dried oregano
1/4 tsp chile powder
1 tsp olive oil
Sea salt and fresh ground black pepper, to taste
1/4 cup peeled and chopped carrots
1 stalk celery, sliced
1/4 cup cooked or BPA-free unsalted canned red and/or white kidney beans1/2 cup mixed baby greens
1/4 cup rainbow cherry tomatoes, quartered
4 tsp shredded low-fat Monterey Jack cheese
- Prepare dressing: In a small saucepan, combine vinegar, oil, oregano and chile powder. Bring just to a boil. Remove from heat and whisk in oil, salt and pepper; set aside to cool.
- Build salad: Add dressing to bottom of jar. Layer carrots, celery, beans, greens, tomatoes and cheese over top. Cover with lid and refrigerate. Just before serving, shake jar to distribute dressing. Make up to 1 day in advance.
This salad holds up great for next day. My suggestion would be to double the recipe and put into a 4-cup jar (quart).