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 Time20 mins
Total Time20 mins
Servings: 4 servings
- 3 Tbsp Orange Marmalade
- 4 Tbsp apple cider vinegar
- 4 Tbsp extra virgin olive oil
- Juice of 1/2 lime
- Pinch of red pepper flakes
- salt and pepper to taste
- 1-1/2 cups shelled edamame
- 1 red bell pepper chopped
- 1 yellow bell pepper copped
- 1-1/2 cups shredded carrots
- 4 scallions minced
- 2 1/2 cups shredded purple cabbage About 1/3 of a head
- 4 cups chopped Romaine lettuce About 1 head
For the chopped salad, chop or mince all vegetables.
Put 2-3 Tbsp of vinaigrette in the bottom of 4 pint size mason jars.
Add about 1/1/2 inches of shelled edamame
Add 1/4 of the chopped red and yellow bell pepper in a layer to each jar.
Add 1/4 of the shredded carrots in a layer to each jar.
Add 1/4 of the minced scallions in a layer to each jar.
Add about 2/3 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.
Calories: 260kcal | Carbohydrates: 44g | Protein: 13g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 0.02g | Sodium: 116mg | Potassium: 500mg | Fiber: 16g | Sugar: 24g | Vitamin A: 13750IU | Vitamin C: 259.1mg | Calcium: 210mg | Iron: 5.8mg