How to build the perfect salad in a jar.

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Since I fell in love with Cuppow it has changed my life (well everyone I prepare food for in my family).  I don’t share products unless I love them and I do LOVE this!  This is also not a sponsored post just an fyi.  This company is genius.  You can put whatever in the bottom like yogurt putting granola in the top container, pasta salad in the bottom with dressing on the top, veggies and hummus, salad greens with dressing or nuts in the cup, soup in the bottom (you can reheat) with cheese or crouton in the cup.  Whatever!  The options are endless!

This post is how to build the perfect kale salad for lunch.  Prep the day before and you will be good to go flying out the door for work in the morning.  This was my husband’s salad.  It stays perfect, not wilted or soggy because of dressing.  It’s in one jar.  Just bring a fork!
Ingredients:

Depending on the size of your jar you will need to adjust the amounts of your ingredients.

1/2 cup of fresh dinosaur kale leaves, stem removed and chopped up or whatever greens you love
6 mini tomatoes, halved
1/4 cup of chickpeas (or whatever beans you love)
2 mini cucumbers, sliced
2 carrots, peeled and sliced
1 tablespoon of hemp hearts
3 tablespoons of sunflower seeds (or whatever nuts you prefer)

Dressing for the cup:

1 tablespoon of Maille Dijon mustard
1 tablespoon of a good quality balsamic vinegar
1 pinch of red pepper flakes
Splash of fresh lemon juice

Whisk to combine and add to the cup.

Directions:

Layer your ingredients as noted above.  Make the dressing in a small measuring cup and then pour  into your cup.  Put the cuppow back together and just add a fork.  If making the night prior, store in the refrigerator.  You can eat it right out of the jar or dump onto a plate.

 

— Knead to Cook

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