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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.

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Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
5
Yield:
5 jars
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Dressing:
Salad:

Directions

Instructions Checklist
  • 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.

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  • 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

206 calories; protein 5.8g; carbohydrates 16.3g; fat 13.2g; cholesterol 4.4mg; sodium 520.9mg. Full Nutrition
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