Here is another delicious Jar Salad recipe. Right now, this one and the Four "P" Salad (will post the recipe soon) are Shonna's favorites. She says this one is so delicious and SO healthy. She got it from a book called Inspiralized. It is highly nutrient dense, truly full of superfoods, and gives your body an immunity boost and is a great one for those crazy, busy weeks when you need more energy.
BL: 1/2 cup riced beets (peel, spiralize with blade C, then rice in the food processor OR, if you don't have a spiralizer, cut your beet into 1 inch chunks and then food process until it looks like rice) You will need 3 medium sized beets to make 7 jar salads.
1L: 1/2 cup cooked quinoa (I cook 3/4 cup raw quinoa according to package directions, then divide it among the 7 jars)
2L: 1/4 cup cooked edamame beans (I buy a 12 oz. bag of frozen edamame, then cook them for the salads)
3L: 1/2 cup beet greens, washed, dried, and chopped (it helps to put them in a salad spinner to make them as dry as possible.)
4L: 1 1/2 cup spinach
5L: 1/2 cup arugula
Toppings: small handful of almonds, 1/2 avocado, diced
Mint Dressing
3/4 cup apple cider vinegar
1/3 cup + 1 T lime juice
3 T chopped fresh mint (I keep a live mint plant in my kitchen)
1/3 cup honey
Salt and pepper to taste
Whisk ingredients and pour over salad right before eating it.
Source: Inspiralized cookbood by Ali Mafucci
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