Rainbow Salad in a Mason Jar
Ingredients
The Dressing
-
1
tbsp
lemon juice
-
1
tbsp
lime juice
-
2
tbsp
olive oil
-
1
tbsp
honey
-
½
tsp
salt
The Salad
-
1
cup
carrot, sliced
-
1
cup
red pepper or tomato, chopped
-
⅔
cup
blueberries
-
4
large
hard-boiled eggs, cooled and chopped
-
1
cup
croutons, cooled
-
2
cups
lettuce, chopped
The Croutons
-
2
slices
whole grain or gluten-free bread
-
2
tsp
olive oil
-
¼
tsp
salt
-
¼
tsp
pepper
-
½
tsp
paprika
Instructions
- Preheat the oven to 375°F.
- Cut the bread into small cubes and place them in a bowl.
- Mix olive oil, salt, pepper, and paprika in a small bowl, then pour over the bread and stir to coat.
- Spread the bread cubes on a baking pan and bake for 10 minutes, stirring occasionally.
- To assemble the salad, use four pint-sized mason jars.
- Add 1/4 of the dressing to the bottom of each jar.
- Layer 1/4 cup of carrots, 1/4 cup of red peppers, 1/4 cup of blueberries, one chopped egg, 1/4 cup of croutons, and finally 1/2 cup of lettuce in each jar.
- Seal the jars and store them in the refrigerator.
- When ready to eat, shake the jar to mix the dressing and salad.
Nutrition Facts (estimated)
Servings
4
Calories
290
Total fat
16g
Total carbohydrates
27g
Total protein
10g
Sodium
557mg
Cholesterol
187mg
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