Seven Layer Salad in a Jar
No more soggy salads!
- 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
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.
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.
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!
|Saturated fat||2 g|
|Polyunsaturated fat||0.7 g|
|Monounsaturated fat||5.3 g|