Veggie Salad in a Jar
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.
Recipe by Cooking Light July 2016
Credit: Jennifer Causey; Styling: Lindsey Lower
366 calories; fat 19.8g; saturated fat 4.7g; mono fat 10.7g; poly fat 1.7g; protein 12g; carbohydrates 37g; fiber 8g; cholesterol 17mg; iron 4mg; sodium 574mg; calcium 193mg; sugars 7g.