Wednesday, June 22, 2016

Tangy Green Apple Salad Jars

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
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.