White Bean & Tomato Salad in a Jar
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
4 tsp Extra Virgin Olive Oil 4 Tbsp Red Wine VinegarSalt & Pepper4 Roma Tomatoes, chopped1/2 cup Cooked Quinoa1 can Bush's Best Great Northern beans, Reduced Sodium 10 oz boneless, skinless chicken breast, boiled, cooled, & chopped2 large green onions, chopped 1 head Red Leaf Lettuce, cut as desired- I usually slice the whole head in 1 inch slices, discarding the bottom 3 inches or so, and then cut each slice in half to shred.
Prep 4 quart size jars with lids.
In each jar mix 1 tsp olive oil, 1 Tbsp red wine vinegar, & a dash of salt & pepper as desired.
Then begin layering ingredients, evenly divided between the 4 jars as follows:
tomato, quinoa, beans, chicken, onions, & lettuce.
Screw lids on jars & store in refrigerator. Salads should keep for about a week.
I usually make mine in the evening & then eat for lunch the next 4 days. The longer they sit the more time the tomatoes have to drain juice into the dressing to improve its coating power since you only start out with 4tsp.
Serving Size: Makes 4 quart jars
Number of Servings: 4
Recipe submitted by SparkPeople user SKITTLESINSOCKS.
In each jar mix 1 tsp olive oil, 1 Tbsp red wine vinegar, & a dash of salt & pepper as desired.
Then begin layering ingredients, evenly divided between the 4 jars as follows:
tomato, quinoa, beans, chicken, onions, & lettuce.
Screw lids on jars & store in refrigerator. Salads should keep for about a week.
I usually make mine in the evening & then eat for lunch the next 4 days. The longer they sit the more time the tomatoes have to drain juice into the dressing to improve its coating power since you only start out with 4tsp.
Serving Size: Makes 4 quart jars
Number of Servings: 4
Recipe submitted by SparkPeople user SKITTLESINSOCKS.
Nutritional Info Amount Per Serving
- Calories: 282.4
- Total Fat: 8.0 g
- Cholesterol: 40.6 mg
- Sodium: 250.2 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 6.5 g
- Protein: 24.4 g
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