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Eating Healthy in a Jiffy: Layered Jar Salad
At Home with UAEX Team Email: AtHomeWithExtension@uada.edu
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Learn from the best Extension Educators on being at home with UAEX!
by Original Author: Amy Monk, Montgomery County | Adapted for Blog: Torrie Smith,
Van Buren County
Eating healthy on-the-go can be really hard. Most quick food options these days are
high in fat, high in sugar, and are overall unhealthy. Amy Monk brings us a quick
and easy recipe we can make at the beginning of the week and grab-and-go as we head
out the door.
The recipe below has an easy and simple dressing recipe that you can make but if you'd
prefer a premade dressing, make sure to read the food label to stay away from high
fat dressings with lots of added sugar.
With summer upon us, you can make layered jar salads with whatever vegetables you
have access to! Make sure to have a source of protein and to add lots of different
DRESSING¼ cup olive oil2 tablespoons balsamic vinegar2 tablespoons chopped fresh basil1 garlic clove, minced½ teaspoon salt¼ teaspoon ground black pepper
SALAD LAYERS½ cup diced red onionOne 15 ounce can cannellini beans, drained and rinsed1 tomato, diced8 cups fresh arugula½ cup freshly grated Parmesan cheese
Difficulty: EasyPrep Time: Less than 20 minutes“Cook” Time: N/AMakes 4 servingsSpecial Tools Needed: Four 1-quart jars (wide mouth preferred) with lids
Gluten-free VegetarianDairy-free (If the parmesan is omitted)Nut-free