This layered mason jar salad is perfect for make-ahead-meal prep. Make it the night before for a healthy grab-and-go lunch.
Ingredients
- 2 tbsp. raspberry white balsamic vinegar (or other fruit-flavored white balsamic vinegar)
- 1 tsp. Dijon mustard
- 1/8 tsp. sea salt
- 1/8 tsp. freshly ground black pepper
- 2 tbsp. minced shallot (about 1 shallot)
- 1/4 cup chickpeas, canned or boiled, no salt added
- 1 cup diced watermelon
- 2 tbsp. low-fat feta cheese
- 1/2 cup sliced cucumbers
- 1 tbsp. minced fresh mint
- 1/4 cup diced red bell pepper
- 1/2 cup baby spinach
Directions
- In a small bowl, whisk together vinegar, mustard, sea salt, and black pepper.
- Pour it into a 1-quart mason jar. Add shallots. Then place chickpeas on top.
- Layer watermelon, then feta cheese, then cucumbers, then mint, then red pepper and spinach.
- Refrigerate for at least two hours or up to overnight.
Nutritional Info
- Serves 1 (2 1/2 cups). Each serving contains 210 calories, 37 g carbohydrates, 6 g dietary fiber, 9 g protein, 20 g total sugar*, 3 g total fat, 1 g saturated fat, 0 g trans fat, < 5 mg cholesterol, 600 mg sodium.
*To reduce the sugar content by about 5 grams, cut the amount of watermelon to 1/2 cup.
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