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

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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.

Gluten Free Low Sugar Raw

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)

Instructions

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.