Salad in a Jar
- Level: Easy
- Yield: 2 servings (2/3 cup vinaigrette)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1050
- Total Fat
- 75
- Saturated Fat
- 9
- Carbohydrates
- 80
- Dietary Fiber
- 18
- Sugar
- 32
- Protein
- 20
- Cholesterol
- 0
- Sodium
- 965
- Total: 55 min
- Active: 25 min
Ingredients
Crispy Chickpeas:
One 15.5-ounce can chickpeas, rinsed and drained
1 tablespoon canola oil
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground pepper
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
White Balsamic Vinaigrette:
1/2 cup olive oil
3 tablespoons white balsamic vinegar
2 tablespoons granulated sugar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Salad:
2 cups packed baby kale
2 plums, pitted and sliced
1/3 cup sliced almonds, toasted
Directions
Special equipment:
two 16-ounce mason jars- For the crispy chickpeas: Preheat the oven to 425 degrees F.
- Pat the chickpeas dry with paper towels. Transfer to a bowl. Add the oil, cumin, garlic powder, pepper, salt, cayenne and paprika. Spread the chickpeas in a single layer in a rimmed baking sheet. Bake, stirring once halfway through to promote even browning, until the chickpeas are browned and crispy, about 30 minutes.
- Make the vinaigrette: Whisk together the oil, vinegar, sugar, mustard, salt and pepper.
- Assemble the salads: Pour 2 tablespoons of the dressing into each of two 16-ounce mason jars. Top with the kale, plums, almonds and 1/4 cup crispy chickpeas (reserve the remaining chickpeas for snacking). Seal the lids. Shake the jars to combine just before serving.