Kale and Cannellini Bean Salad in a Jar

Prep your lunches for the whole week with these easy and health-conscious jar salads. Make sure to pack them nice and tight and they will keep all week.

INGRIDIENT

2 tablespoons lemon juice

2 tablespoons red wine vinegar

1 tablespoon minced shallot

½ teaspoon salt

¼ teaspoon ground black pepper

¼ cup extra-virgin olive oil

5 pint-sized jars with lids

1 (15 ounce) can cannellini beans, drained and rinsed

20 cherry tomatoes, halved

8 cups stemmed kale, cut into ribbons

1 pinch salt

5 tablespoons freshly grated Parmesan cheese

DIRECTION

Step: 1

Whisk lemon juice, red wine vinegar, shallot, salt, and pepper in a medium bowl. Slowly drizzle in olive oil, whisking constantly until dressing is combined.

Step: 2

Line jars up in an assembly line fashion. Divide beans evenly between the jars. Spoon about 1 1/2 tablespoons dressing over the beans. Add 8 tomato halves to each jar.

Step: 3

Sprinkle kale with salt and lightly massage until leaves are slightly softened and starting to turn a brighter green color, 20 to 30 seconds. Divide kale between the jars, packing it down tightly to squeeze out air pockets.

Step: 4

Top each salad with 1 tablespoon Parmesan cheese. Place lids on jars and refrigerate. Pour salad out into a bowl and toss when ready to eat.

NUTRITION FACT

Per Serving: 206 calories; protein 5.8g; carbohydrates 16.3g; fat 13.2g; cholesterol 4.4mg; sodium 520.9mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb