Rainbow Salad in a Jar
This rainbow salad in a jar is a delicious portable lunch.
Servings 4
Calories 290kcal
Cost $1.21 per serving
Equipment
Ingredients
For the Dressing
- 1 tbs. lemon juice
- 1 tbs. lime juice
- 2 tbs. olive oil
- 1 tbs. honey
- 1/2 tsp. salt
For the Salad
- 1 cup carrot sliced
- 1 cup red pepper or tomato chopped
- 2/3 cup blueberries
- 4 hard-boiled eggs cooled and chopped
- 1 cup croutons cooled
- 2 cups lettuce chopped
For the Croutons
- 2 slices of whole grain bread wheat bread or gluten-free bread
- 2 tsp. olive oil
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. paprika
Instructions
- To make the croutons, preheat the oven to 375 degrees.
- Cut the bread into small, bite-sized cubes and place them in a medium bowl.
- In a small bowl, stir together the olive oil, salt, pepper, and paprika.
- Pour the contents of the small bowl over the bread cubes and stir to coat evenly.
- Spread the bread cubes in an 8 x 8 inch pan and bake for 10 minutes, stirring occasionally.
- To assemble the salad, you will need four pint-sized mason jars to hold the salads. In the bottom of each jar, place 1/4 of the dressing.
- On top of the dressing in each jar, place 1/4 cup of carrots, followed by 1/4 cup of red peppers, then 1/4 of the blueberries, then one chopped hard-boiled egg, then 1/4 cup of croutons, and finally 1/2 cup of lettuce on top.
- Place the lids on the jars and store in the refrigerator.
- To serve the salad, shake the jar so the dressing is well-distributed and the contents are mixed.
Nutrition
Calories: 290kcal | Carbohydrates: 27g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 187mg | Sodium: 557mg | Potassium: 372mg | Fiber: 4g | Sugar: 12g | Vitamin A: 7270IU | Vitamin C: 55mg | Calcium: 65mg | Iron: 2mg
