Description
Prep your lunches for the whole week with these easy and health-conscious jar salads. Make sure to pack them nice and tight and they will keep all week.
Ingredients
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon minced shallot
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup extra-virgin olive oil
- 5 pint-sized jars with lids
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 20 cherry tomatoes, halved
- 8 cups stemmed kale, cut into ribbons
- 1 pinch salt
- 5 tablespoons freshly grated Parmesan cheese
Instructions
- Whisk lemon juice
- red wine vinegar
- shallot
- salt
- and pepper in a medium bowl. Slowly drizzle in olive oil
- whisking constantly until dressing is combined.
- Line jars up in an assembly line fashion. Divide beans evenly between the jars. Spoon about 1 1/2 tablespoons dressing over the beans. Add 8 tomato halves to each jar.
- Sprinkle kale with salt and lightly massage until leaves are slightly softened and starting to turn a brighter green color
- 20 to 30 seconds. Divide kale between the jars
- packing it down tightly to squeeze out air pockets.
- Top each salad with 1 tablespoon Parmesan cheese. Place lids on jars and refrigerate. Pour salad out into a bowl and toss when ready to eat.
Prep Time: 30 mins
Total Time: 30 mins
Servings: 5