Rainbow salad jars
Looking for a healthy lunch? Our salad jar recipe is super easy to make, and it looks great too. You can use your own favourite vegetables or follow our suggestions.
SERVES2
TIME TO MAKE5 - 15 mins
MEAL TYPELunch
TIME TO MAKE5 - 15 mins
MEAL TYPELunch
Find more great recipes and view nutritional information for this recipe on our website.
Our healthy salad jar recipe is great for lunch.
Method
- Layer the red capsicum in the bottom of a glass jar. Top with the carrot, corn kernels, red cabbage and cucumber.
- Finish with the lettuce and serve with vinaigrette
Variations
- Add ¼ cup cooked rice or quinoa in the bottom of each jar to create the first layer.
- Use roasted chopped pumpkin or kumara in place of grated carrot.
- Use roasted chopped beetroot in place of grated beetroot.
Tips
- Choose vegetables that are in season and readily available to reduce the cost of the salad.
- Place heavy vegetables, such as cooked kumara, at the bottom of the jar and layer light vegetables on top.
- 1/2red capsicum , diced or 1 tomato, diced
- 1/2carrot, grated
- 1/2 cupcooked corn kernels
- 1 cupthinly sliced red cabbage
- 1/4cucumber, sliced into thin strips
- 1 cuplettuce, finely sliced
- 2 tbspvinaigrette
Per serve
- Energy601kJ
- Total Fat8.8g
- Saturated Fat1.3g
- Total Carbohydrate11.3g
- Sugars9.4g
- Dietary Fibre4.5g
- Sodium144mg
Our healthy salad jar recipe is great for lunch.
Method
- Layer the red capsicum in the bottom of a glass jar. Top with the carrot, corn kernels, red cabbage and cucumber.
- Finish with the lettuce and serve with vinaigrette
Variations
- Add ¼ cup cooked rice or quinoa in the bottom of each jar to create the first layer.
- Use roasted chopped pumpkin or kumara in place of grated carrot.
- Use roasted chopped beetroot in place of grated beetroot.
Tips
- Choose vegetables that are in season and readily available to reduce the cost of the salad.
- Place heavy vegetables, such as cooked kumara, at the bottom of the jar and layer light vegetables on top.
Ingredients
- 1/2red capsicum , diced or 1 tomato, diced
- 1/2carrot, grated
- 1/2 cupcooked corn kernels
- 1 cupthinly sliced red cabbage
- 1/4cucumber, sliced into thin strips
- 1 cuplettuce, finely sliced
- 2 tbspvinaigrette
Ingredients
- 1/2red capsicum , diced or 1 tomato, diced
- 1/2carrot, grated
- 1/2 cupcooked corn kernels
- 1 cupthinly sliced red cabbage
- 1/4cucumber, sliced into thin strips
- 1 cuplettuce, finely sliced
- 2 tbspvinaigrette
Nutrition Facts
Per serve
- Energy601kJ
- Total Fat8.8g
- Saturated Fat1.3g
- Total Carbohydrate11.3g
- Sugars9.4g
- Dietary Fibre4.5g
- Sodium144mg
Our healthy salad jar recipe is great for lunch.
Method
- Layer the red capsicum in the bottom of a glass jar. Top with the carrot, corn kernels, red cabbage and cucumber.
- Finish with the lettuce and serve with vinaigrette
Variations
- Add ¼ cup cooked rice or quinoa in the bottom of each jar to create the first layer.
- Use roasted chopped pumpkin or kumara in place of grated carrot.
- Use roasted chopped beetroot in place of grated beetroot.
Tips
- Choose vegetables that are in season and readily available to reduce the cost of the salad.
- Place heavy vegetables, such as cooked kumara, at the bottom of the jar and layer light vegetables on top.
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