Layer spinach, beets, carrots, and garbanzo beans in a canning jar and top with homemade dressing for a portable salad or a fun appetizer for dinner parties.
Preparation Time
15 mins
Total Time
15 mins
Calories
243 Calories
Recipe Instructions
Step 1
Layer 1/4 cup spinach, 1/4 cup beets, 1/4 cup garbanzo beans, and 1/4 cup shredded carrots in each of 4 jars.
Step 2
Combine olive oil, vinegar, mustard, honey, salt, and pepper in the remaining jar; place lid on jar. Shake until dressing is evenly combined. Pour 1/4 the dressing over each salad.
Ingredients
2 teaspoons honey
salt and ground black pepper to taste
1 cup shredded carrots
¼ cup apple cider vinegar
1 tablespoon Dijon mustard
¼ cup extra-virgin olive oil
1 cup baby spinach leaves
1 cup shredded beets
1 cup garbanzo beans (chickpeas), drained and rinsed
