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5
from 1 vote
Mason Jar Chopped Salad with Citrus Vinaigrette
Crunchy, bright and colorful, and loaded with vitamins, minerals, and fiber, Mason Jar Chopped Salad with Citrus Vinaigrette is the epitome of healthy eating.
Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Course:
Salad, Side Dish
Cuisine:
American
Servings:
4
servings
Calories:
260
kcal
Author:
Sharon Rigsby
Ingredients
Citrus Vinaigrette
3
tablespoon
Orange Marmalade
4
tablespoon
apple cider vinegar
4
tablespoon
extra virgin olive oil
Juice of ½ lime
Pinch of red pepper flakes
salt and pepper
to taste
Chopped Salad
1-½
cups
shelled edamame
1
red bell pepper
chopped
1
yellow bell pepper
copped
1-½
cups
shredded carrots
4
scallions
minced
2 ½
cups
shredded purple cabbage
About ⅓ of a head
4
cups
chopped Romaine lettuce
About 1 head
Instructions
For the vinaigrette
Combine all dressing ingredients in a small mason jar and shake well.
For the chopped salad, chop or mince all vegetables.
Put 2-3 tablespoon of vinaigrette in the bottom of 4 pint size mason jars.
Add about 1/1/2 inches of shelled edamame
Add ¼ of the chopped red and yellow bell pepper in a layer to each jar.
Add ¼ of the shredded carrots in a layer to each jar.
Add ¼ of the minced scallions in a layer to each jar.
Add about ⅔ of a cup of the shredded purple cabbage in a layer to each jar.
For the final layer, add about 1 cup of chopped Romaine lettuce to each jar.
Press down lightly to ensure everything fits in the jar and seal with a lid.
Refrigerate up to 5 days.
To serve, shake the jar well and pour out on a plate.
Notes
[nutrition-label]
Nutrition
Calories:
260
kcal
|
Carbohydrates:
44
g
|
Protein:
13
g
|
Fat:
17
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
14
g
|
Monounsaturated Fat:
0.02
g
|
Sodium:
116
mg
|
Potassium:
500
mg
|
Fiber:
16
g
|
Sugar:
24
g
|
Vitamin A:
13750
IU
|
Vitamin C:
259.1
mg
|
Calcium:
210
mg
|
Iron:
5.8
mg