Rainbow Salad Jar
Serves: 2
Prep time: 15 minutes
Cook time: 0 minutes
2 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 tablespoon extra virgin olive oil
- ½ tablespoon balsamic vinegar
- ½ cup canned brown lentils, drained
- ½ cup red cabbage, finely shredded
- ½ small carrot, grated
- ½ cup alfalfa sprouts
- ½ small red onion, finely sliced
- 2 sprigs basil
- 2 small eggs, boiled, sliced
Method:
- PLACE the oil and balsamic vinegar into the base of a 500ml jar then add lentils on top.
- LAYER the red cabbage, carrot, alfalfa sprouts, red onion and herbs in the jar then top with the eggs.
- PRIOR to serving, tip the closed jar upside down to allow dressing to run through the salad.
- SERVE in a bowl.
What's Great About It:
A salad jar is a great way to eat healthy on the road or to make lunch a fun! Layer the vegetables up for a colourful and veggie packed lunch on the go.
