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Veggie Salad in a Jar

Photo: Jennifer Causey; Styling: Lindsey Lower

Active time 30 mins
Total time 35 mins
Yield

Serves 2 (serving size: 1 salad)

Make these salads up to a day ahead; pack them tightly with the dressing on the bottom, followed by denser ingredients that won't get soggy while they marinate. The recipe easily doubles if you need lunch for 4 people.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red or white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon kosher salt
  • 1/2 cup chopped red onion
  • 1/2 cup rinsed and drained canned lower-sodium chickpeas
  • 1/2 cup sliced orange bell pepper
  • 1/2 cup sliced hearts of palm
  • 1/2 cup halved cherry or grape tomatoes
  • 2/3 cup cooked quinoa
  • 2 cups small leaf lettuce (such as romaine, spinach, and mesclun blend)
  • 1 ounce feta cheese, crumbled (about 1/4 cup)

Nutrition Information

  • calories 366
  • fat 19.8 g
  • satfat 4.7 g
  • monofat 10.7 g
  • polyfat 1.7 g
  • protein 12 g
  • carbohydrate 37 g
  • fiber 8 g
  • cholesterol 17 mg
  • iron 4 mg
  • sodium 574 mg
  • calcium 193 mg
  • sugars 7 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine olive oil, vinegar, mustard, pepper, and salt in a 1-pint mason jar with a lid; shake well to blend. Divide dressing between 2 (1-pint) mason jars.

  2. Divide onion between the 2 jars. Repeat procedure with chickpeas, bell pepper, hearts of palm, tomatoes, and quinoa.

  3. Divide lettuce between the 2 jars, gently pressing down to fit. Divide cheese between the 2 jars; secure lids on jars.

  4. Refrigerate salad up to 1 day. Shake jar to distribute dressing before serving. Eat straight from the jar, or empty contents into a bowl.