Ingredients15 m servings 243
- 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.
Per Serving: 243 calories; 14.8 23.7 4 0 364 Full nutrition
ReviewsRead all reviews 11
If you make this for lunches, put the dressing in the jar first, then layer other veggies, making sure you put the greens in last, so they don't touch the dressing. Don't shake until ready to e...
Great lunch idea. I haven't tried the salad yet but i did try the dressing and it's excellent. Thanks!
This a great and unusual picnic course and I do agree with one reviewer who suggested putting in the dressing first and greens last thus keeping the greens fresh and crisp.
What a great idea! Get so sick of making and eating boring lunches. This was anything but! Full of color , textures, and yes, even flavor!! Delightful! Could have played around with it, add...
Put dressing on bottom. Keeps veggies from getting too soggy and saturated.
yes I added tuna, and cucumbers. taking with me for lunch tomorrow..
I know you're thinking "What's the big deal? Just put a salad in a jar." The dressing in this salad is the big deal. I adjusted the ingredients of the salad to accommodate the contents of my fr...
I use a tall container that is plastic and a screw top lid for the unbreakable storage. I place the heavier salad items at the bottom and the lighter items on top so it doesn't crush the whole s...