Taste of Home
DIY Salad in a Jar
TOTAL TIME: Prep/Total Time: 10 min.
YIELD: 4 servings.
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
Ingredients
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DRESSING:
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3 tablespoons lemon juice
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2 teaspoons Dijon mustard
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1 to 2 teaspoons honey
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1 teaspoon minced fresh thyme
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1/2 teaspoon minced fresh rosemary
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1/2 teaspoon grated lemon zest
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1/4 teaspoon salt
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1/4 teaspoon pepper
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4 tablespoons olive oil
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SALAD:
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1 large zucchini, shaved
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1 large yellow summer squash, shaved
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1 large carrot, shaved
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1 fresh beet, cut into matchsticks
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6 radishes, sliced
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1-1/2 cups haricots verts (French green beans), blanched and halved
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2 grilled chicken breasts, sliced
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1 cup frisee salad greens
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2 cups torn Bibb lettuce
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1 cup torn red leaf lettuce
Directions
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1.
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.
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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