Seven Layer Salad in a Jar

Prep Time

35 min

Cook Time

5 min

Servings

2

No more soggy salads!


Ingredients

  • 1 tablespoon olive oil
  • 1/2 tablespoon lime juice
  • 1 cup quinoa, cooked
  • 1/2 cup canned, low-sodium black beans, drained
  • 1 cup romaine lettuce, chopped
  • 1 tomato, diced
  • 1/2 shallot, minced
  • 1/4 cup cilantro, finely chopped
  • 1/2 avocado, diced
  • 1 tablespoon reduced fat sour cream

Directions

Step 1

Whisk together olive oil and lime juice and divide between two jars or plastic containers. Divide the quinoa between the two containers over the dressing and smooth to make a layer. Divide the black beans among the two containers and layer, followed by the romaine.

Step 2

In a separate bowl, toss together the tomato, shallot, and cilantro. Add the quick salsa over the romaine. Split and layer the avocado over the salsa. Add half a tablespoon of sour cream to the top of each salad. Cover and refrigerate until ready to eat.

Step 3

Handy Hint: Keep salad greens from getting soggy with smart layering. Put sturdy ingredients like grains and beans on top of dressing to create a leak barrier. The salsa under the sour cream further protects the lettuce. When you open it up and mix, the flavors will still be fresh!


Nutritional Information

Calories 379
Fat 17 g
Saturated fat 2 g
Polyunsaturated fat 0.7 g
Monounsaturated fat 5.3 g
Protein 12 g
Carbs 50 g
Fiber 10 g
Sodium 145 mg
Cholesterol 3 mg


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