Photo: Anna Pelzer
Salad in a Jar
10 ingredients
15 min
4 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
396
Calories
11g
Protein
16g
Fat
57g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Beet | 1/2 cup (85g) | 35 |
| Carrot | 1 medium (61g) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 tablespoon Dijon mustard
- 2 teaspoons honey
- salt and ground black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes