Cooking Light: Veggie Salad in a Jar

Often in the summertime you want a quick and easy meal without any of the fuss of having to cook. This Veggie Salad in a Jar from our friends at Cooking Light is the perfect choice. Super versatile, these salads can be made a day ahead and your little ones can have fun picking and choosing what ingredients they’d like to add to this appetizing meal.

Ingredients:

2 tablespoons extra-virgin olive oil, divided

1 tablespoon red or white wine vinegar

1 teaspoon Dijon mustard

1/4 teaspoon black pepper

1/8 teaspoon kosher salt

1/2 cup chopped red onion

1/2 cup rinsed and drained canned lower-sodium chickpeas

1/2 cup sliced orange bell pepper

1/2 cup sliced hearts of palm

1/2 cup halved cherry or grape tomatoes

2/3 cup cooked quinoa

2 cups small leaf lettuce (such as romaine, spinach, and mesclun blend)

1 ounce feta cheese, crumbled (about 1/4 cup)

Instructions:

1. Combine olive oil, vinegar, mustard, pepper, and salt in a 1-pint mason jar with a lid; shake well to blend. Divide dressing between 2 (1-pint) mason jars.

2. Divide onion between the 2 jars. Repeat procedure with chickpeas, bell pepper, hearts of palm, tomatoes, and quinoa.

3. Divide lettuce between the 2 jars, gently pressing down to fit. Divide cheese between the 2 jars; secure lids on jars.

4. Refrigerate salad up to 1 day. Shake jar to distribute dressing before serving. Eat straight from the jar, or empty contents into a bowl.

Tips & Trick:

Pack your salads tightly with the dressing on the bottom, followed by denser ingredients that won’t get soggy while they marinate.
This recipe is easily adaptable and easy to transport.