Recipe by Alli Shircliff
"Layer spinach, beets, carrots, and garbanzo beans in a canning jar and top with homemade dressing for a portable salad or a fun appetizer for dinner parties."
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baby spinach leaves
garbanzo beans (chickpeas), drained and rinsed
half-pint canning jars with lids and rings
extra-virgin olive oil
apple cider vinegar
salt and ground black pepper to taste
If you make this for lunches, put the dressing in the jar first, then layer other veggies, making sure you put the greens in last, so they don't touch the dressing. Don't shake until ready to eat. It will keep a few days in the fridge this way; as long as the greens don't contact the dressing!
Great lunch idea. I haven't tried the salad yet but i did try the dressing and it's excellent. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Salad in a Jar
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 243
** Calories from Fat: 134
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