Recipes // Salads // Salad In A Jar

Salad In A Jar


By Frances Largeman Roth

Serves 4


  • 1⁄4 cup WALNUT OIL
  • 1 tablespoon DIJON MUSTARD
  • 1 teaspoon AGAVE NECTAR (light or dark)
  • 2 teaspoons RED WINE VINEGAR
  • 1⁄8 teaspoon SALT
  • 1⁄8 teaspoon freshly ground BLACK PEPPER
  • 1 teaspoon chopped fresh TARRAGON leaves (optional)
  • 1 (15-ounce/420g) can GARBANZO BEANS, rinsed and drained
  • 1⁄2 cup (3 ounces/85g) crumbled French FETA CHEESE
  • 1⁄4 cup (50g) dried TART CHERRIES
  • 1 head RADICCHIO, sliced crosswise into ribbons
  • 1⁄2 head RED LEAF LETTUCE, chopped


1. In a medium bowl, whisk together the oil, cranberry juice, mustard, agave nectar, vinegar, salt, and pepper. Stir in
the tarragon, if using. Place the beans in the bowl with the dressing, stir to coat, and set aside.
2. If creating jar salads, assemble the salad as follows:
• Place 1⁄4 cup of the bean mixture in the bottom of a tall mason jar. Follow with 2 tablespoons feta, 1 tablespoon cherries, one-quarter of the radicchio, and one-quarter of the red leaf lettuce. Repeat with the remaining jars.
If making one large tossed salad, arrange as follows:

• Place the radicchio and red leaf lettuce in a large bowl. Top with the feta, cherries, and bean mixture. Toss gently to combine.

CALORIES 331 FAT 18.6g (sat 4g mono 4g poly 8.8g) PROTEIN 9g CARBOHYDRATES 32g FIBER 5g CHOLESTEROL 17mg IRON 1.8mg SODIUM 428mg POTASSIUM 412mg CALCIUM 155mg

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