Salad in a Jar Recipes
Servings: 4
Ingredients
- 1 cup cooked lentils
- 3-4 Brussels Sprouts halved and sliced into shreds
- 1 cup roasted or regular canned chickpeas
- 2 tbsp chopped parsley
- 1-2 cans chunk light tuna packed water
- ½ cup pepitas
- 1 carrot, grated and peeled
- sprinkle of feta cheese if you have
- 1 cup sliced zucchini
- Pinch of salt & pepper
- Package spinach
Dressing
- ½ cup olive oil
- 1/4 cup red wine vinegar
- 2 tbsp Dijon mustard
- ½ lime or lemon juiced
- Salt & pepper to taste
Instructions
- To make the Lentil, Brussels Sprouts & Chickpea Salad combine lentils, brussels sprouts, chickpeas and parsley. Set aside.
- Whisk together olive oil, red wine vinegar, Dijon mustard, lime or lemon juice and a sprinkle of salt & pepper. Pour 2 tbsp of dressing on lentil salad mixing to combine.
- In a separate bowl toss together tuna with pepitas and grated carrots. Season with salt and pepper to taste.
Assemble Salad
- Equally distribute the rest of the dressing between 3 or 4 jars.
- Layer the lentil and chickpea mixture on dressing.
- Add zucchini and feta if using.
- Divide your tuna mixture between all jars.
- Add in some spinach. Put your lid on and store in the refrigerator until ready to eat.