Method
- Add the dressing to the bottom of each jar.
- Layer the tomatoes, cucumbers, onions, celery, asparagus, peppers and carrots in each jar.
- Top with the mushrooms, baby corn and lettuce. Season with black pepper if desired.
- Seal jars with lid. When ready to eat, tip the jar upside down (with the lid still on) and allow the dressing to run down to cover the vegetables at the top of the jar.
- Open the lid and enjoy!
Nutrition Info Per Serving (1 salad):
Calories: 90 | Protein: 3.3 g | Phenylalanine: 89 mg
Ingredients
- 2 Tbsp Honey & Mustard dressing
- 4 cherry tomatoes, chopped
- 1/2 cucumber, sliced
- 1/2 medium red onion, sliced
- 1 medium stalk of celery, chopped
- 1 large spear asparagus, tough ends trimmed, remainder chopped
- 1/2 medium red pepper, sliced
- 1/2 medium carrot, peeled and chopped
- 1 large mushroom, sliced
- 4 baby corn, drained
- 1 cups romaine lettuce, chopped
- Black pepper to taste (optional)
Table
