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DIY Salad in a Jar

Our farm-fresh salad is layered with gorgeous garden veggies. And we built in a homemade dressing flavored with fresh herbs. Just shake it up to eat the rainbow. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    4 servings

Ingredients

  • DRESSING:
  • 3 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 to 2 teaspoons honey
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon minced fresh rosemary
  • 1/2 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons olive oil
  • SALAD:
  • 1 large zucchini, shaved
  • 1 large yellow summer squash, shaved
  • 1 large carrot, shaved
  • 1 fresh beet, cut into matchsticks
  • 6 radishes, sliced
  • 1-1/2 cups haricots verts (French green beans), blanched and halved
  • 2 grilled chicken breasts, sliced
  • 1 cup frisee salad greens
  • 2 cups torn Bibb lettuce
  • 1 cup torn red leaf lettuce

Directions

  • To make the dressing, whisk the first nine ingredients in a small bowl. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: dressing, carrots, radishes, beets, chicken, zucchini, squash, green beans, and lettuce greens. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.
Editor's Note
EMR
Nutrition Facts
1 serving: 364 calories, 16g fat (3g saturated fat), 37mg cholesterol, 294mg sodium, 15g carbohydrate (9g sugars, 4g fiber), 17g protein.

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