Prep Time
25 min
Looking for a delicious salad to eat on the run? Our Summer Salad in a Jar recipe is the perfect choice and sure to win rave reviews from friends and family alike.
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ingredients
2
pink grapefruits
1
avocado, chopped
1
cup loosely packed baby spinach leaves
½
cup slivered red onions
1
cup rinsed canned chickpeas (garbanzo beans)
½
yellow pepper, cut into thin strips
6
Tbsp Renée's Tangerine & Lime Vinaigrette
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directions
Step 1
Cut peels off grapefruit, then cut fruit into sections while holding grapefruit over bowl to catch any juices.
Step 2
Pour reserved grapefruit juice over avocados in small bowl; toss lightly.
Step 3
Place half the spinach evenly in 3 (2-cup/500-mL) jars with lids; top with layers of grapefruit, avocados, onions, chickpeas and peppers. Top with remaining spinach. Cover with lids.
Step 4
Refrigerate up to 24 hours. For each serving, empty half the jar onto serving plate; drizzle with 1 Tbsp. vinaigrette.