Perfect for toting to the office for lunch or making in advance so dinner's ready when you come home from work, this savory salad-in-a-jar delivers major flavor.
Ingredients
- 3 tablespoons Herb-Garlic Lemon Vinaigrette (see recipe, right)
- ¾ cup mix of chopped grape tomatoes, cucumber and red onion
- 3 tablespoons crumbled feta cheese
- 2 tablespoons sliced pitted Kalamata olives
- ½ cup canned reduced-sodium garbanzo beans, rinsed and drained
- ½ cup cooked and drained fusilli pasta, cooled
- 1½ cups lightly packed baby spinach
Instructions
- In a 1-quart mason jar with a wide lid, layer ingredients in the following order: vinaigrette, raw vegetables, cheese, olives, beans, pasta and spinach. Secure lid onto jar. Store in the refrigerator up to 6 hours before serving. To serve, pour contents from jar onto a plate or into a large shallow bowl.
Notes
Herb-Garlic Lemon Vinaigrette (makes ¾ cup): In a small jar combine ½ cup avocado oil or olive oil, ⅓ cup lemon juice, 2 teaspoons chopped fresh oregano, 1 teaspoon chopped fresh thyme, 1 to 2 small cloves garlic, minced, and ¼ teaspoon coarse salt. Cover and shake.
PER JAR: 662 cal, 29g fat (16g mono, 4g poly, 9g sat), 25mg chol, 981mg sodium, 58g carb, (12g fiber, 10g sugars), 19g protein
