Recipe by Tammy Lackey - Used by permission
Serves 6
We went to Applebee’s for lunch and ate a dish topped with a cucumber
and green apple salsa with a lime dressing, which inspired this dinner
salad. The tangy green apple plays nicely with the lime dressing.
Because the dressing and heavy ingredients are on the bottom, salad jars
made using this method keep in the fridge for up to a week depending on
the ingredients!
You will need:
6 wide-mouthed quart jars OR 6 square quart-sized containers
Kraft Zesty Lime Vinaigrette dressing
2 cans white beans, rinsed and drained (I used Cannellini)
1 red onion
2 green bell peppers
3 granny smith apples
1 large English cucumber
1 head (or 2 hearts) romaine lettuce
6 wide-mouthed quart jars OR 6 square quart-sized containers
Kraft Zesty Lime Vinaigrette dressing
2 cans white beans, rinsed and drained (I used Cannellini)
1 red onion
2 green bell peppers
3 granny smith apples
1 large English cucumber
1 head (or 2 hearts) romaine lettuce
Assemble each salad container in this order, dividing the ingredients evenly among the 6 salads:
¼ cup lime vinaigrette dressing
½ cup white beans
Sliced red onion
Quartered and sliced green peppers
Quartered and sliced green apples
Quartered (lengthwise) and sliced English cucumber
Chopped lettuce to fill each container, packing lightly
Cover and refrigerate.
To serve, dump in a large salad bowl.
If you NEED more calories/food, you could add some sliced avocado to the salad, or serve baked tortilla chips on the side.
¼ cup lime vinaigrette dressing
½ cup white beans
Sliced red onion
Quartered and sliced green peppers
Quartered and sliced green apples
Quartered (lengthwise) and sliced English cucumber
Chopped lettuce to fill each container, packing lightly
Cover and refrigerate.
To serve, dump in a large salad bowl.
If you NEED more calories/food, you could add some sliced avocado to the salad, or serve baked tortilla chips on the side.
