Rainbow Salad in a Mason Jar
Total Time: 20 min.
Prep Time: 20 min.
Cooking Time: None
Yield: 4 servings
½ cup white balsamic vinegar
2 Tbsp. extra-virgin olive oil
2 cloves garlic, finely chopped
¼ cup finely chopped fresh flat leaf (Italian) parsley
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
2 cups chickpeas, drained, rinsed
1 cup sliced carrots
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
2 cups chopped red cabbage
1 cup chopped cucumber
8 cups assorted salad greens (like mixed spring lettuce)
½ cup raw sunflower seeds
1. Combine vinegar, oil, garlic, and parsley in a small bowl; whisk to blend.
2. Season with salt and pepper if desired; mix well. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
3. Evenly layer chickpeas, carrots, bell peppers, cabbage, cucumber, salad greens, and sunflower seeds on top of dressing in jars.
4. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.