Name: Salad in a Jar
Ingredients: Splash of balsamic vinegar or fat-free dressing of your choice; Chickpeas or kidney beans; Red cabbage or baby kale; Romaine or red leaf lettuce; Red or green pepper; Corn; Baby cucumbers; Carrots; Celery; Tomatoes; Roasted or pickled beets; Mild pickled peppers; Baby spinach; Olives or tofu (optional); Chopped walnuts or almonds (optional); Raisins or dried cranberries (optional)

By Vicki Brett-Gach

Although these salad ingredients are suggestions, substitute freely with your colorful sliced, chopped, or diced favorites, layering in amounts that fill a quart-size jar.

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Gluten Free Low Sugar Raw

All of our recipes are oil free and vegan.

What You'll Need

Splash of balsamic vinegar or fat-free dressing of your choice

Chickpeas or kidney beans

Red cabbage or baby kale

Romaine or red leaf lettuce

Red or green pepper

Corn

Baby cucumbers

Carrots

Celery

Tomatoes

Roasted or pickled beets

Mild pickled peppers

Baby spinach

Olives or tofu (optional)

Chopped walnuts or almonds (optional)

Raisins or dried cranberries (optional)

Earn your plant-based nutrition certificate

How to Make It

1 Start with a clean 1-quart-size wide-mouth glass jar with a lid.

2 Pour vinegar or dressing into the bottom of the jar. Layer the most sturdy salad ingredients into your jar 1st. Next, add layers of lettuces. Top your salad with the lightest and most delicate ingredients. Close jar tightly with lid.

3 Keep jar refrigerated, or inside of an insulated bag until lunchtime.

4 To serve, pour the entire salad into a large bowl. Or, if preferred, simply turn jar upside down, shake vigorously until dressing is evenly distributed, and enjoy salad directly from the jar.