When you pull out this mason jar salad for lunch at work or at your next picnic, it’s bound to catch the eye of everyone around you with its rainbow of colors that’ll make eating healthy fun.
You’ve heard to “eat the rainbow.” Well here’s why. The colors found in nature are each associated with different phytonutrients. By eating a wide range of them, you provide your body with a broad spectrum of nutrition. For instance, carrots and yellow bell are rich in beta-carotene, red peppers contain lycopene, and red cabbage has powerful antioxidants…everything in this salad is packed with nutrition, but we just love how it tastes!
Rainbow Salad in a Mason Jar
Total Time: 20 min.
Prep Time: 20 min.
Cooking Time: None
Yield: 4 servings
Ingredients:
½ cup white balsamic vinegar
2 Tbsp. extra-virgin olive oil
2 cloves garlic, finely chopped
¼ cup finely chopped fresh flat leaf (Italian) parsley
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
2 cups chickpeas, drained, rinsed
1 cup sliced carrots
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
2 cups chopped red cabbage
1 cup chopped cucumber
8 cups assorted salad greens (like mixed spring lettuce)
½ cup raw sunflower seeds
Preparation:
1. Combine vinegar, oil, garlic, and parsley in a small bowl; whisk to blend.
2. Season with salt and pepper if desired; mix well. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
3. Evenly layer chickpeas, carrots, bell peppers, cabbage, cucumber, salad greens, and sunflower seeds on top of dressing in jars.
4. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.
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