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Lunchtime Jar Salad

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Lunchtime Jar Salad
salad
Servings
Ingredients
Dressing
  • 1/2 cup Greek Yogurt
  • 1/4 cup Paducah Olive Oil's Blood Orange Olive Oil
  • 2 tbsp Paducah Olive Oil's Mango Balsamic Vinegar
  • 2 tbsp honey
  • 2 tsp grainy Dijon mustard
  • 1 tsp minced shallot
  • 1/4 tsp Sea Salt
Salad
  • 1 cup Baby Spinach
  • 1/4 cup chopped walnuts
  • 2 tbsp dried cranberries
  • 1 tbsp Sunflower Seeds
  • 1/4 cup chopped carrots
  • 1/4 cup chopped red bell pepper
  • 1 tsp poppy seeds
Servings
Ingredients
Dressing
  • 1/2 cup Greek Yogurt
  • 1/4 cup Paducah Olive Oil's Blood Orange Olive Oil
  • 2 tbsp Paducah Olive Oil's Mango Balsamic Vinegar
  • 2 tbsp honey
  • 2 tsp grainy Dijon mustard
  • 1 tsp minced shallot
  • 1/4 tsp Sea Salt
Salad
  • 1 cup Baby Spinach
  • 1/4 cup chopped walnuts
  • 2 tbsp dried cranberries
  • 1 tbsp Sunflower Seeds
  • 1/4 cup chopped carrots
  • 1/4 cup chopped red bell pepper
  • 1 tsp poppy seeds
Instructions
  1. To make the dressing, whisk together all the ingredients in a small bowl, or place them all in a small jar and shake very well. This dressing will keep well in an airtight jar (minus the poppy seeds) in the fridge for up to 3 days. This makes plenty of dressing for multiple salads. Wash and pat dry the spinach and tear it gently into bite-size pieces. Pour 2-3 Tbsp of the dressing into a 2 cup Mason jar. Place the walnuts, then the cranberries and the sunflowers seeds, then the carrots, and the bell pepper in the jar. Top with the spinach and the poppy seeds. Put the lid on tight. When you're ready to eat, shake the jar really well so the dressing coats the leaves. Open and enjoy. Recipe from The Olive Oil & Vinegar Lover's Cookbook
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