Salad in a Jar

Layer spinach, beets, carrots, and garbanzo beans in a canning jar and top with homemade dressing for a portable salad or a fun appetizer for dinner parties.

INGRIDIENT

1 cup baby spinach leaves

1 cup shredded beets

1 cup garbanzo beans (chickpeas), drained and rinsed

1 cup shredded carrots

5 half-pint canning jars with lids and rings

¼ cup extra-virgin olive oil

¼ cup apple cider vinegar

1 tablespoon Dijon mustard

2 teaspoons honey

salt and ground black pepper to taste

DIRECTION

Step: 1

Layer 1/4 cup spinach, 1/4 cup beets, 1/4 cup garbanzo beans, and 1/4 cup shredded carrots in each of 4 jars.

Step: 2

Combine olive oil, vinegar, mustard, honey, salt, and pepper in the remaining jar; place lid on jar. Shake until dressing is evenly combined. Pour 1/4 the dressing over each salad.

NUTRITION FACT

Per Serving: 243 calories; protein 4g; carbohydrates 23.7g; fat 14.8g; sodium 364.2mg.

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