Spinach salad in a jar
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Garbanzo beans, tomatoes, onion, baby spinach, mushrooms and hard-boiled egg in pint jars, with a balsamic dressing on the side.
Ingredients
- 2 cups garbanzo beans rinsed and drained
- 1 cup diced tomatoes
- 1/2 diced red onion
- 4 oz. baby spinach 4 big handfuls
- 4 white mushrooms
- 4 hard-boiled eggs
- 1 tbsp. extra virgin olive oil
- 2 tbsp. balsamic vinegar
- A pinch of salt and pepper
Equipment
- mason jars
- cutting board
- chef’s knife
Directions
- Salad jars: stack the ingredients in a 1-pint mason jar in this order: garbanzo beans, tomatoes, red onion, spinach, mushrooms, and eggs on top. Close the lid and refrigerate.
- Dressing: shake the olive oil, balsamic vinegar, salt and pepper together in an empty spice jar or small container.
- At mealtime, drizzle the dressing over the salad in the jar.
Notes
Keep refrigerated at 40°F (4°C) or below.
Keeps in the refrigerator up to 5 days. Dressing is packed separately. Safety: contains hard-boiled eggs; keep at 40 F or below and eat within 1 to 2 days for best safety.
Nutrition
Serving: 247g | Calories: 246kcal | Carbohydrates: 24g | Protein: 14g | Fat: 11g | Saturated Fat: 2.3g | Trans Fat: 0g | Cholesterol: 187mg | Sodium: 277mg | Potassium: 517mg | Fiber: 6.5g | Sugar: 7.3g | Vitamin A: 3311IU | Vitamin C: 16mg | Calcium: 99mg | Iron: 2.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; garbanzo beans rinsed and drained counted as canned chickpeas, drained (one can 250 g). Brands and portions vary, so use it only as an approximation.