Salads in a jar are one of my favorite lunches. They are crispy, delicious, and you can make them days ahead.
Mango–Black Bean Salad in a Jar
Makes 1 serving
3 tablespoons White Balsamic Vinaigrette (recipe below)
2 tablespoons diced red onion
¼ cup chopped red bell pepper
¼ red cabbage, shredded
½ cup cooked black beans
¼ cup corn
½ avocado, peeled, pitted, chopped, and tossed in lime juice
¼ cup peeled, pitted, and chopped mango
3 tablespoons pepitas
2 cups chopped romaine lettuce
2 tablespoons sliced green onions
2 tablespoons chopped fresh cilantro
Layer all of the ingredients in a quart- size Mason jar. When ready to serve, dump the contents of the jar into a bowl and toss to coat vegetables, fruit, beans, and grain with the vinaigrette.
You can find this recipe and much more in my book, Healing PCOS.
White Balsamic Vinaigrette
Makes about ¾ cup
½ cup extra- virgin olive oil
¼ cup white balsamic vinegar
1 teaspoon maple syrup or raw honey
½ teaspoon Dijon mustard
Sea salt and freshly ground black pepper to taste
Combine the oil, vinegar, maple syrup, and mustard in a pint- size Mason jar and shake well. Season with salt and pepper.
Variations: Balsamic vinaigrette can be made with red balsamic vinegar. If using a flavored balsamic vinegar, omit the sweetener. You can also substitute raw apple cider vinegar and play with the mustard. I like to use spicy brown or even whole- grain mustard instead of Dijon.