Mexican Salad in a Jar

A delicious and filling salad to get you through a busy day.

The homemade vinaigrette adds a lot of flavor to the vegetables on the bottom layers. It is a perfect salad to prep for the week when you are tired of simple salads and want to have a meal that is both hearty and healthy.

MEXICAN SALD IN A JAR RECIPE

Makes: 4 jars

Time: 10 minutes to assemble

Ingredients for Salad

- 6 cups mixed greens

- 1 cup cherry tomatoes, halved

- 1 cup jicama, peeled and julienned (cut in thin strips)

- 1 cup red bell pepper, chopped

- 1/2 cup radishes, sliced *see note below

- 1 cup corn

- 1 cup canned black beans, rinsed and drained

- 2 avocados (optional) **see note below

- 1 cup low fat crumbled feta cheese

- 4 tbsp fresh cilantro, chopped

Ingredients for Honey Lime Vinaigrette

- juice from 1 lime

- 3 tbsp olive oil

- 1 tbsp honey

- 1 clove garlic, minced

- 1 tbsp fresh cilantro, chopped

Directions

1. Combine all ingredients for vinaigrette and mix well.

2. Divide vinaigrette evenly into each of the four jars.

3. Add 1/4 cup each of the following ingredients to each jar in this order: cherry tomatoes, jicama, and red bell pepper.

4. Dived radishes evenly among the four jars (1/8 cup in each jar).

5. Add 1/4 cup each of corn and black beans to each jar.

6. Add 1/2 of an avocado to each jar (optional).

7. Top with 1.5 cups of mixed greens, 1tbsp cilantro and 1/4 cup non-fat feta cheese.

8. Place top on jar and tighten.

9. Store in refrigerator and eat within 5 days.

*To quickly and consistently slice veggies thinly, use a mandolin.

**Recommended to add avocado only to jars that will be eaten within 2 days. Otherwise it will get brown and mushy. You may add avocado to your salad on the day that it will be eaten.

Nutrition (no dressing) Dressing