Kidney Community Kitchen

Kidney Community Kitchen

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Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/salad-in-a-jar/

Salad in a Jar

Recipe by Dani Renouf, RD, MSc, CDE

Salad in a Jar

These salad in a jar are easy to prepare ahead of time for a quick meal.

Ingredients

  • 5 Tbsp favourite salad dressing or make your own. Read our blog post: Making Your Own Salad Dressing.
  • 2.5 cups cooked chickpeas (or 1 can rinsed and drained canned chickpeas) 
  • 2 cups cooked grain (brown rice, quinoa, barley, buckwheat) 
  • 5 cups torn lettuce 
  • 1 cup favourite chopped vegetables (pepper, cabbage, carrots, corn) 

Directions

Food Safety Tips: 

  • Wash hands with soap and warm water for at least 20 seconds.  
  • Clean all countertops and equipment used for food preparation.  
  • Gently rinse all produce under cool running water.

Preperation: 

  1. Get a 2-cup mason jar.
  1. Place 1 tablespoon of dressing at the bottom of jar.
  1. Layer with ¼ cup chickpeas, ¼ cup cooked grain, and add the chopped or grated vegetables 
  1. Top with lettuce 

Tips: 

  • Store in the fridge for up to 3 days.
  • Grab it when you need lunch on the go.
  • You can mix and match your favourite toppings or what you have from leftovers throughout the week.

Nutrient Analysis