Salad In A Jar Pdf Food

SALAD IN A JAR

Salad in a Jar image

Besides my cast-iron skillet, I love using a mason jar. Here, it's the perfect vessel for making a prep-ahead salad. I fill the bottom with the vinaigrette, then top with hearty greens, sliced plums, crispy roasted chickpeas and almonds, and then wait to shake it until right before I'm ready to eat.

Provided by Kardea Brown

Categories main-dish

Time 55m

Yield 2 servings (2/3 cup vinaigrette)

Number Of Ingredients 17

Ingredients

One 15.5-ounce can chickpeas, drained and rinsed
1 tablespoon canola oil
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1/2 cup olive oil
3 tablespoons white balsamic vinegar
2 tablespoons granulated sugar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 cups packed baby kale
2 plums, pitted and sliced
1/3 cup sliced almonds, toasted

Steps:

For the crispy chickpeas: Preheat the oven to 425 degrees F.
Pat the chickpeas dry with paper towels. Transfer to a bowl. Add the oil, cumin, garlic powder, salt, pepper, cayenne and paprika. Spread the chickpeas in a single layer in a rimmed baking sheet. Bake, stirring once halfway through to promote even browning, until the chickpeas are browned and crispy, about 30 minutes.
Make the vinaigrette: Whisk together the oil, vinegar, sugar, mustard, salt and pepper.
Assemble the salads: Pour 2 tablespoons of the dressing into each of two 16-ounce mason jars. Top with the kale, plums, almonds and 1/4 cup crispy chickpeas (reserve the remaining chickpeas for snacking). Seal the lids. Shake the jars to combine just before serving.

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