Photo: Roberto Caruso
How's this for a deliciously fresh idea: a layered jar salad is as perfect for parties as it is for packing up.
1/2 cup olive oil
1/2 cup white balsamic vinegar
2 tbsp Dijon mustard
1 tsp honey
1/2 tsp salt
1 cup red quinoa
1 300-g pkg frozen cooked salad shrimp, thawed
1 bunch small radish, about 13, thinly sliced
4 mini cucumbers, thinly sliced
1 pint cherry tomatoes, halved
8 cups baby kale, or baby spinach
Whisk oil with vinegar, Dijon, honey and salt in medium bowl. Season with fresh pepper. Set aside.
Cook quinoa according to package directions, but omitting salt. Set aside to cool completely.
Combine shrimp with radishes, cucumbers and tomatoes in large bowl. Drizzle with half the dressing and toss to coat.
Divide quinoa among 10 500-mL jars. Divide shrimp and vegetables among jars. Top up each jar with baby kale. Serve with additional dressing on the side.
Calories 221, Protein 10g, Carbohydrates 18g, Fat 13g, Fibre 3g, Sodium 239mg.
Gently boil 2 skinless, boneless chicken breasts in a few inches of water over medium. Cook for 6 min, then flip and cook covered, 5 more min. Cool and cut into cubes.
Originally published in the Today’s Parent May 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.
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