|Sweet, creamy poppy seed dressing, smooth edamame, crispy apples, bright spinach, and toasty sunflower seeds make for an amazing (and filling) salad.|
With all of the salads-in-jars floating around the internet these days, I thought I should try it out! I made two different kinds, but only one turned out so that's the one I'll share-- it's the one on the left. Lucky for you guys, the one that did turn out was uh-maze-ing. This one also packs a whopping 13 grams of protein-- quite a bit for a salad, which makes it filling enough for a meal. Without further ado, here's the recipe!
Poppy Apple Salad in a Jar
Ingredients in order bottom to top:
- creamy poppy seed dressing (Briana's is good, and so is Ken's lite)
- 1/2 cup shelled edamame (the kind I get is in the frozen section-- just run under warm water in a colander to defrost)
- 1/2 red delicious apple, diced
- 1-2 crimini mushrooms (optional)
- 1 T minced red onion
- about 1 cup spinach, torn
- 2 T roasted sunflower seeds
- Just layer everything in order in a 32 oz. mason jar (I reuse ones that salsa and peanut butter come in).
- Store in the fridge for up to 5 days. If making this ahead of time, you can easily make as many salad jars as you want and save in the fridge for later in the week-- just make sure the jars don't get tipped over or you'll have soggy lettuce!
- When ready to eat, just shake it up and enjoy!
cals: 325kcal | fat: 17.77g | carbs: 29.32g | prot: 13.09g