Rainbow Salad-In-A-Jar Recipe

Name: Rainbow Salad-In-A-Jar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 2 cups cherry tomatoes sliced in half; 2 cups shredded raw carrots; 1 stalk of celery thinly sliced; 2 cups shredded raw beets; 2 cups lentils cooked; 1 cup cooked sweet corn kernels; 2 1/2 cups thinly cut Chinese cabbage; 2 cups arugula; 1/2 cup toasted mixed seeds - sesame, sunflower and shelled pumpkin (vegetarian version); 1 1/2 cups shredded chicken - grilled or broiled - well done; 4 bacon slices; 1 1/2 cups shrimp - boiled - cooked through and cut in pieces; Orange-Ginger 1/4Vinaigrette; 1/4 cup fresh orange juice; 1/4 cup fresh lemon juice; 1 cup Extra Virgin Olive Oil; 1 inch fresh ginger - peeled and cut in 4 pieces; 1 teaspoon mustard; salt & pepper

Servings: persons

Salad
2 cups cherry tomatoes sliced in half
2 cups shredded raw carrots
1 stalk of celery thinly sliced
2 cups shredded raw beets
2 cups lentils cooked
1 cup cooked sweet corn kernels
2 1/2 cups thinly cut Chinese cabbage
2 cups arugula
1/2 cup toasted mixed seeds - sesame, sunflower and shelled pumpkin (vegetarian version)
1 1/2 cups shredded chicken - grilled or broiled - well done
4 bacon slices
1 1/2 cups shrimp - boiled - cooked through and cut in pieces
Orange-Ginger 1/4Vinaigrette
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
1 cup Extra Virgin Olive Oil
1 inch fresh ginger - peeled and cut in 4 pieces
1 teaspoon mustard
salt & pepper

1
["Wash and dry 8 wide mouth mason jars and respective lids. Set aside.", "Put all the ingredients for the vinaigrette in a container and blend with a stick blender until well mixed. Set aside in fridge.", "Prepare all the vegetables and put in different bowls.", "Grill the bacon slices until crispy. Put on kitchen paper to absorb extra fat. Cut in small pieces and put in a bowl.", "When you are ready to start your salad, get the jars and start by adding 2 tablespoons of vinaigrette.", "Then add the cherry tomato halves, dividing the amount by the 8 jars.", "Next add the shredded carrot, sliced celery and shredded beet, doing the same.", "Then add the lentils followed by the sweet corn.", "Garden version: top off with Chinese cabbage, arugula and finish with 1 tsp of toasted seeds.", "Land version: add some shredded chicken (as much or as little as you want) and top off with Chinese cabbage, arugula and top with minced bacon.", "Sea version: add shrimp (as much or as little as you want) and top off with Chinese cabbage and arugula.", "Put in fridge minimum 1 hour.
2
Transport in cooler.", "To serve: Invert for a few seconds so the vinaigrette goes all the way to the greens and shake a little before opening or simply invert on a plate and mix."]

1754

kcal

Calories

122

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Salad, 2 cups cherry tomatoes sliced in half, 2 cups shredded raw carrots, 1 stalk of celery thinly sliced, and more.

Yes, Rainbow Salad-In-A-Jar falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rainbow Salad-In-A-Jar

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