RAINBOW SALAD IN A JAR

Yield: 4, quart size jars

Print Recipe

If you haven't tried salad in a jar yet, now is the time! Why make a salad a jar? Here are some reasons:
1) Fun for kids to customize their own
2) Great for meal prep - make now, eat later
3) Great to pack for lunch on the go
4) Fun way to eat salads
5) Because they are soooo cool!
6) Easy way to "eat the rainbow"
Ready to get started? 

Rainbow Salad

• 2 cups greens: spinach, romaine and/or kale
• 1 cup cauliflower florets
• 1 cup carrots, thinly sliced
• 1 cup yellow bell pepper
• 1 cup tomatoes, diced
• 1 cup purple cabbage, shredded
• ½ cup blueberries
• Optional Add ins: Quinoa, garbanzo beans, walnuts or sunflower seeds

*Can also substitute any vegetable with your favorite in that color category

Lemon Vinaigrette

• 1 tsp Dijon mustard
• zest and juice of 1 lemon (about ¼ cup)
• 1 tbsp. maple syrup or honey
• ½ cup extra-virgin olive oil
• Salt and pepper to taste

*Recommend quart size jar to build salad
*Set up assembly line in kitchen for kids to make their own creations

Directions:
1. Whisk vinaigrette ingredients together and add 1/4 cup dressing to the bottom of the jar.  
2. Layer vegetables starting with the harder veggies first: cauliflower, carrots, cabbage. 
3.  Next add, bell pepper and tomatoes. 
4. Add fruit then any optional items
5.  Top with fresh greens.
6.  When ready to eat, empty the jar onto a large plate.