Rainbow Salad in a Jar

I love mason jars for packing lunches!  They are reusable, so you are not wasting anything, and they allow you to not use plastic, which is better for the environment. So, whether you are trying to get your kids to eat more veggies, or just yourself, consider packing a salad in a mason jar for lunch!  You can bring the dressing in a smaller jar or container, and add it at the last minute for freshness, and just put the lid on and shake to mix!  I have the perfect vitamin packed salad for you too!  This salad contains protein, fiber, vitamin A, iron and it is refreshing and delicious! I pair it with a delicious simple miso dressing, which is salty, a touch sweet and creamy thanks to the nut butter that is used in the base. I would have loved to have this in my lunch bag when I was younger and trying to eat healthier than the lunches that the school provided.  This is how I often pack my lunch now, and I make several at a time and have lunches for a few days.  Feel free to swap veggies if you or your kids don’t care for one of them.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 3 | Prep Time: 15 min. | Cook Time: 0 min. | Ready in: 15 min.

Ingredients

• 1 medium cucumber cut into half moons
• 1 medium yellow Summer squash cut into half moons
• 1 cup cherry tomatoes
• 1 large carrot, cut julienne
• 1 medium beet, cut julienne
• 1 1/2 cups cooked chickpeas
• Dressing:
• 1/2 cup almond butter
• 1/2 cup filtered water
• 1 small garlic clove, minced
• 1/4 tsp sea salt (or to taste)
• 2 Tbsp white miso

Instructions

1. Layer the veggies and chickpeas into a jar.
2. Whisk all of the dressing ingredients together, and pour into 3 small containers.
3. Bring in your lunch, and when ready to eat, pour one of the dressing containers into your jar of salad, put the top on and shake!  Enjoy.