Kidney Community Kitchen

Kidney Community Kitchen

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Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/salad-in-a-jar/

Salad in a Jar

Recipe by Dani Renouf, RD, MSc, CDE

Salad in a Jar

These salad in a jar are easy to prepare ahead of time for a quick meal.

Ingredients

  • 5 Tbsp favourite salad dressing or make your own. Read our blog post: Making Your Own Salad Dressing.
  • 2.5 cups cooked chickpeas (or 1 can rinsed and drained canned chickpeas) 
  • 2 cups cooked grain (brown rice, quinoa, barley, buckwheat) 
  • 5 cups torn lettuce 
  • 1 cup favourite chopped vegetables (pepper, cabbage, carrots, corn) 

Directions

Food Safety Tips: 

  • Wash hands with soap and warm water for at least 20 seconds.  
  • Clean all countertops and equipment used for food preparation.  
  • Gently rinse all produce under cool running water.

Preperation: 

  1. Get a 2-cup mason jar.
  1. Place 1 tablespoon of dressing at the bottom of jar.
  1. Layer with ¼ cup chickpeas, ¼ cup cooked grain, and add the chopped or grated vegetables 
  1. Top with lettuce 

Tips: 

  • Store in the fridge for up to 3 days.
  • Grab it when you need lunch on the go.
  • You can mix and match your favourite toppings or what you have from leftovers throughout the week.

Nutrient Analysis

  • Calories: 1415 KCal
  • Protein: 50 g
  • Carbohydrates: 235 g
  • Fibre: 30 g
  • Total Fat: 20 g
  • Sodium: 160 mg
  • Phosphorus: 1190 mg
  • Potassium: 2450 mg

The material contained on this website does not constitute medical advice and is intended for informational purposes only. No one associated with The Kidney Foundation of Canada will answer medical questions via email. Please consult a health care professional for specific treatment recommendations.