Exactly How To Make Non-Soggy Salad In A Jar For Lunch
Working towards deadlines and lacking lunch inspiration? Try this delicious, nutritious, easy-to-pack meal.
Why bother with a plate when you can make, carry and eat your lunch from a single vessel? The dressing-on-the-bottom approach keeps your veggies crunchy and lettuce crisp until the moment you’re ready to enjoy. Then a few flips of the jar will coat everything nicely – genius.
WHAT YOU NEED
⅓ cup cooked redspeckled beans or cranberry beans
⅓ cup sliced radishes
½ cup cooked pearl barley (or quinoa for a gluten-free alternative)
Pinch minced tarragon
2 tbsp chopped Kalamata olives
2 tbsp soft goat’s cheese
½ cup rocket
1 tbsp extra-virgin olive oil
1 tsp red-wine vinegar
1 tsp Dijon mustard
½ tsp honey
1/ Place all the dressing ingredients in the jar. Seal the jar and shake until the ingredients are emulsified.
2/ Layer in the beans, radishes, barley, tarragon and olives. Top with goat’s cheese and fill the jar with rocket.
SERVES 1: Per serving: 2131kJ, 30g fat (7g sat), 50g carbs, 880mg sodium, 10g fibre, 13g protein.
TIP: Using a jar with an airtight rubber seal keeps the contents super-fresh.