At Home with UAEX
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Eating Healthy in a Jiffy: Layered Jar Salad
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 colors! Enjoy!
¼ cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup diced red onion
One 15 ounce can cannellini beans, drained and rinsed
1 tomato, diced
8 cups fresh arugula
½ cup freshly grated Parmesan cheese
*Salad layers: On tope of the dressing evenly distribute the rest of the layers in this order: onion, beans, tomato, arugula, and Parmesan
*Store in the fridge for up to 3 days and shake together just before serving. Eat straight our of the jar or transfer to a plate.
Prep Time: Less than 20 minutes
“Cook” Time: N/A
Makes 4 servings
Special Tools Needed: Four 1-quart jars (wide mouth preferred) with lids
Dairy-free (If the parmesan is omitted)