GAPS SALAD IN A JAR

(from greenfood’s recipe box)

Source: The New Plate

Ingredients

  • 3 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 to 2 teaspoons honey
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon minced fresh rosemary
  • 1/2 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons olive oil
  • SALAD:
  • 1 large zucchini, shaved
  • 1 large yellow summer squash, shaved
  • 1 large carrot, shaved
  • 1 fresh beet, cut into matchsticks
  • 6 radishes, sliced
  • 1-1/2 cups haricots verts (French green beans), blanched and halved
  • 2 grilled chicken breasts, sliced
  • 1 cup frisee salad greens
  • 2 cups torn Bibb lettuce
  • 1 cup torn red leaf lettuce

Directions

  1. To make the dressing, whisk the first nine ingredients in a small bowl. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: dressing, carrots, radishes, beets, chicken, zucchini, squash, green beans, and lettuce greens. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.

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