Salad in a jar is a practical way to take it to work, college, school or wherever you go. Everything is in one container and you don’t have to worry about packing the dressing. Here is how to do it, it’s so easy.
DIFFICULTY: EASY
PREPARATION TIME: 15 minutes
SERVINGS: 2 persons
INGREDIENTS:
- SALAD:
- 1 tomato
- 0.5 red onion
- 150 g boiled chickpeas
- 1 stalk of celery
- 0.5 cucumber
- 2 radishes lettuce leaves
- 2 tablespoons of sunflower seeds
- DRESSING:
- 100 g of Greek yogurt
- 3 tablespoons of freshly squeezed lemon juice
- 1 tablespoon of white wine vinegar
- 1 tablespoon of olive oil
- salt
- white pepper
- PREPARATION:
- 1. Cut the vegetables
- Cut the tomato into cubes, the red onion, cucumber, radishes and celery stalk into thin slices, and the lettuce into noodles.
- 2. Toast the seeds
- Put the sunflower seeds in a dry frying pan and turn them over a low heat for two to three minutes until they become crispy and fragrant. Cool down.
- 3. Make the dressing
- Mix all the ingredients for the dressing with a whisk or stick mixer. Add salt and pepper to your taste.
- 4. Place in a jar
- This amount is for two people, so prepare two jars. Put the dressing on the bottom of each one, then arrange the vegetables in layers. Keep in the fridge and take with you wherever you go. Prepare it in the evening for the morning, but do not keep it prepared for more than a day because the vegetables will soften too much.
Enjoy your salad to go!
Foodster 