Broccoli salad in a jar
Be the first to rate it
Broccoli, apple, chickpeas, yellow pepper, onion and kale over a honey poppy seed yogurt dressing. Makes four 16-ounce jars.
Ingredients
For the dressing
- ¾ cup plain Greek yogurt
- 2 tablespoons honey
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 2 pinches salt
- a pinch of black pepper
- 1 teaspoon poppy seeds
For the salads
- 1 medium apple cut into ½-inch pieces
- 2 teaspoons lemon juice
- 3 cups chopped broccoli florets
- 15 ounce can chickpeas rinsed and drained
- 1 yellow bell pepper chopped
- ¼ cup chopped red onion
- 2 cups chopped kale
- ¼ cup sunflower seeds
Equipment
- mason jars
- cutting board
- chef’s knife
- whisk
Directions
- Whisk the dressing ingredients together and share them among four 16-ounce mason jars.
- Toss the apple pieces with the 2 teaspoons lemon juice so they brown more slowly; set aside.
- Add the rest to the jars from the bottom up: broccoli, chickpeas, bell pepper, onion, apple, kale, sunflower seeds.
- Close each jar and refrigerate.
- When you are ready to eat, shake the jar to spread the dressing, then eat from the jar or pour into a bowl.
Notes
Keep refrigerated at 40°F (4°C) or below.
Keeps up to 3 days in the refrigerator.
Nutrition
Serving: 350g | Calories: 321kcal | Carbohydrates: 50g | Protein: 17g | Fat: 8g | Saturated Fat: 0.8g | Trans Fat: 0g | Cholesterol: 2.3mg | Sodium: 417mg | Potassium: 675mg | Fiber: 11g | Sugar: 21g | Vitamin A: 2759IU | Vitamin C: 133mg | Calcium: 189mg | Iron: 2.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; ¾ cup plain Greek yogurt counted as nonfat Greek yogurt, tablespoons apple cider vinegar counted as wine vinegar, chickpeas rinsed and drained counted as canned chickpeas, drained (one can 250 g). Brands and portions vary, so use it only as an approximation.