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Salad in a Jar

Alli Shircliff
  • 15 minutes
  • Serves 4

INGREDIENTS

1 cup

baby spinach leaves

1 cup

shredded beets

1 cup

garbanzo beans (chickpeas), drained and rinsed

1 cup

shredded carrots

5

half-pint canning jars with lids and rings

1/4 cup

extra-virgin olive oil

1/4 cup

apple cider vinegar

1 tbsp

Dijon mustard

2 tsp

honey

salt and ground black pepper