Waldorf salad in a jar
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Spiralized apple and cucumber, celery, nuts and Boston lettuce over a light Greek yogurt dressing. Makes four jars.
Ingredients
- 2 cups spiralized apples
- 1 lemon
- 4 cups spiralized cucumber
- 1 cup chopped celery
- 1 head Boston lettuce chopped or 4 cups
- 1/2 cup pecans or walnuts
Yogurt Dressing
- 1 cup plain Greek yogurt 2%
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/2 teaspoon cinnamon liquid stevia
Equipment
- mason jars
- cutting board
- chef’s knife
- whisk
Directions
- Spiralize the apples, squeeze the juice of 1 lemon over them, and set aside.
- Whisk the dressing ingredients together. Taste it and adjust the seasoning and sweetener.
- Pour the dressing evenly into the bottom of 4 mason jars.
- Put 1/4 cup celery in each jar, followed by 1/2 cup apples, 1 cup cucumber and 1 cup lettuce.
- Finish each jar with 2 tablespoons pecans or walnuts.
- Cover and refrigerate until you are ready to serve.
- When you are ready to eat, shake the jar hard and pour it onto a plate or into a bowl.
Notes
Keep refrigerated at 40°F (4°C) or below.
About 2 days in the fridge before the apples turn. Keep at 40 F or below.
Nutrition
Serving: 445g | Calories: 274kcal | Carbohydrates: 23g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 3.1mg | Sodium: 348mg | Potassium: 788mg | Fiber: 5.7g | Sugar: 13g | Vitamin A: 4423IU | Vitamin C: 20mg | Calcium: 169mg | Iron: 2.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; Boston lettuce chopped or 4 cups (the first choice counted), pecans or walnuts (the first choice counted), plain Greek yogurt 2% counted as nonfat Greek yogurt, apple cider vinegar counted as wine vinegar. Brands and portions vary, so use it only as an approximation.