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Home » Blog » Rainbow Salad Recipe + How to Store in a Jar
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Rainbow Salad Recipe + How to Store in a Jar

Dairy Free
Gluten Free
Keto
Low Carb
Paleo
Sugar Free
Trim Healthy Mama
Vegan
Vegetarian
Whole 30
April 11, 2015 by Rebecca Huff // This post contains affiliate links
RX Salad in a Jar
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Last Updated on June 29, 2022 by Rebecca Huff

Ingredients

1 cup spinach, torn into bite size pieces
1 cup romaine
1/4 cup shredded red cabbage
1/2 cup sliced red bell pepper
1/2 tomato, chopped
1/4 cup garbanzo beans (chickpeas) rinsed well
1/2 cup grated carrot
1/4 avocado, cubed
2 TBSP extra virgin olive oil
1 tsp your favorite vinegar (I like balsamic, apple cider, and Vanilla-Fig Balsamic, play with different varieties)
S&P
FlavorGod Seasonings, optional

Instructions

Layer ingredients in a jar, I like to start with the beans on the bottom (and meat if I'm adding it)
In a small container add oil and vinegar and seasonings of your choice, shake well then pour over salad IF you are going to eat it right away. If you are saving it for later it's best to keep the dressing separate. I use a tiny container at the top of my jar.

This is the jar I've been using lately, it has a hinged lid.


This is your basic prescription salad.
It's your go to salad to get in all your veggies!
Make several of these and store in the fridge.

If you like you can add chicken, tuna, steak or a little bit of cheese, but don't go overboard, remember this is to fill your veggie requirement!

I usually make my own salad dressings. In fact, I also like to make my own seasoning blends.

RX Salad in a Jar

Dairy Free
Dairy Free
Gluten Free
Gluten Free
Keto
Keto
Low Carb
Low Carb
Paleo
Paleo
Sugar Free
Sugar Free
Trim Healthy Mama
Trim Healthy Mama
Vegan
Vegan
Vegetarian
Vegetarian
Whole 30
Whole 30
No ratings yet
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Servings 0

Ingredients
  

  • 1 cup spinach torn into bite size pieces
  • 1 cup romaine
  • 1/4 cup shredded red cabbage
  • 1/2 cup sliced red bell pepper
  • 1/2 cup tomato chopped
  • 1/4 cup garbanzo beans chickpeas rinsed well
  • 1/2 cup grated carrot
  • 1/4 avocado cubed
  • 2 TBSP extra virgin olive oil
  • 1 tsp your favorite vinegar I like balsamic, apple cider, and Vanilla-Fig Balsamic, play with different varieties
  • S&P
  • FlavorGod Seasonings optional

Instructions
 

  • Layer ingredients in a jar, I like to start with the beans on the bottom (and meat if I'm adding it)
  • In a small container add oil and vinegar and seasonings of your choice, shake well then pour over salad IF you are going to eat it right away. If you are saving it for later it's best to keep the dressing separate. I use a tiny container at the top of my jar.
  • This is your basic prescription salad.
  • It's your go to salad to get in all your veggies!
  • Make several of these and store in the fridge.

Notes

If you like you can add chicken, tuna, steak or a little bit of cheese, but don't go overboard, remember this is to fill your veggie requirement!
Tried this recipe?Let us know how it was!
Category: Dinner, Lunch, RecipesTag: salad, vegetables

About Rebecca Huff

Rebecca Huff a.k.a. That Organic Mom is a mother to 6 children. She left the business world to pursue her number one passion, her children. Making a commitment to improving the current and future health of her own family and educating her sphere of influence, she has spent over a decade researching, creating and implementing healthier lifestyle choices. Her goal is to help transform families into Wellness Warriors through Baby Steps that are doable by anyone. Encouraging and coaching other moms has been a passion close to her heart. Her hobbies include collecting cookbooks from all over the world, creating nutritious menus and recipes. Her favorite motto is, “There is no moderate amount of a toxic substance!”

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