Prep one of these the night before and have an easy ready to eat salad tomorrow for lunch. Add some of left-over grilled chicken from last nights dinner and you a full meal.
- 2 cups of arugula
- 1/2 cup green basil (leaves only)
- 1/2 cup purple basil (leaves only)
- 1/2 cup cherry tomatoes, halved
- mini bocconcini
For the dressing:
- 2 tbsp. olive oil
- 1/2 tablespoon balsamic vinegar
- a drop of honey
- Maldon salt
- cracked black pepper
One ingredient at a time, layer first the arugula then the 2 basils, tomatoes, and bocconcini in 4 jars. Set open jars in the fridge to chill. Next, whisk all ingredients of the dressing together. When you’re ready to serve the salads, take the jars out of the fridge, drizzle the dressing on top of the salads, close the lids, and shake it up to mix everything together.
Recipe Source: http://chubbyvegetarian.blogspot.com/2011/06/caprese-salad-in-jar.html?m=1
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