Packing salads in jars is a great way to make portable salads for lunches at work, or anywhere else you want to take them. And they’re easily customizable: in addition to what’s listed here, I sometimes throw in diced bell peppers or zucchini.
Ingredients
How to Make It
- Have on hand four pint-sized mason jars. Place 2 tablespoons of ranch dressing in the bottom of each jar. Top with a quarter of the diced tomatoes.
- Then add the rest of the salad ingredients to the jars in the order listed, dividing the ingredients equally among the jars.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 382 kcal Calories from Fat: 279 kcal |
|
% Daily Value*
|
| Total Fat 31 g 89% |
Trans Fat 0.0 g |
carbohydrates 8 g 6% |
Dietary Fiber 3 g 8% |
Protein 18 g 36% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |