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rainbow salad jar
Anderson Jorge

rainbow salad jar

rainbow salad jar
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 3 servings
Course: Salad, Snack
Calories: 340
Ingredients Method Notes

Ingredients
  

For the dressing:
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoons sea salt
  • 1 1/2 teaspoons ground black pepper
  • 1 1/2 teaspoons dried oregano
For the rainbow salad:
  • 3 cups purple cabbage thinly sliced
  • 1 cup blueberries
  • 1 1/2 cups shelled edamame
  • 1 cup cucumber chopped
  • 1 cup yellow bell pepper chopped
  • 1 cup orange bell pepper chopped
  • 1 cup shredded carrots
  • 1 cup grape tomatoes halved
  • 3 cups fresh spinach

Method
 

  1. Divide the dressing ingredients (olive oil, lemon juice, salt, pepper, oregano) evenly among 3 mason jars and whisk each to combine.
  2. Layer the salad ingredients into the jars starting with the heaviest items (cabbage) and ending with the lightest (spinach).
  3. Seal the jars tightly and refrigerate for up to 5 days.
  4. When ready to eat, invert the jar contents onto a plate or into a bowl and enjoy.

Notes

  • Fat: ~17 g
  • Protein: ~12 g
  • Carbohydrates: ~40 g
  • Fiber: ~11 g
  • Sugar: ~17 g