Every month our friends at the Natural Gourmet Institute in New York City will develop healthy recipes exclusively for our readers. This beautiful salad was created for Becky P., 29, a stay-at-home mom in Mira Mesa, California, who requested a healthy lunch idea she could prep in advance and eat on the go. This recipe is perfect for using leftover quinoa, barley, millet, or any other cooked grain. Topped with toasted almonds and a homemade vinaigrette, this portable salad is filling and flavorful. Prepare your own mason jar salad and share a photo of the result on Twitter or Instagram @LiveSonima with the hashtag #RecipebyRequest. You can submit your own request here for a chance to receive a personalized recipe tailored to your favorite flavors and unique lifestyle and dietary needs.
Photo by: Evi Abeler; Styling by Laurie Knoop
- 1 scallion, thinly sliced
- 1 teaspoon dill, minced
- 1/4 cup grated zucchini (about 2" piece)
- 1 cup cooked grains
- 1/2 cup cooked beans
- 1 tablesoon extra-virgin olive oil
- 2 teaspoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- Sea salt and pepper to taste
- 4 cherry tomatoes, halved
- 1 cup washed arugula
- 1 tablespoon sliced almonds, toasted
Toss sliced scallions, minced dill, zucchini, grains, and beans together in a small bowl.
Whisk together olive oil, vinegar, mustard, and salt and pepper. Pour over grain-bean mixture and spoon into the bottom of a one-quart mason jar.
Top with tomatoes, arugula, and almonds and screw lid onto jar.
A few minutes before lunch, flip jar upside-down and let vinaigrette drizzle through onto greens. Right before eating give it one last shake then open and enjoy.
- Total Fat
- Saturated Fat
- Dietary Fiber