Salad in a Jar

Print Recipe

Prep time

15m

Total time

15m

Yields

4

Servings

Add to Recipe Box

What's this?

Share this recipe using:

  • About this Recipe
  • More Recipes like this
  • Ingredients
  • Directions

Ingredients

Hide Products

½ cup

Olive Brine Vinaigrette, Sherry Vinaigrette or your favorite vinaigrette

1 can (15.5 oz.)

GOYA® Black Beans or GOYA® Chick Peas, drained and rinsed          

½ cup

GOYA® Brown Rice or GOYA® Organic Quinoa, cooked

4

eggs, large, hard boiled, chopped      

1 cup

GOYA® Manzanilla Olives Stuffed with Minced Pimientos, sliced

½ cup

other ingredients of your choice (such as grilled chicken, ham, grilled salmon, tofu, mushrooms, tomatoes, cucumber, shredded carrots, roasted peppers, radishes, GOYA® Golden Corn, crumbled feta, strawberries, dried cranberries, etc.) 

½ cup

sliced almonds, toasted

4 cups

lettuce, shredded 

What's this?

This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.

Directions

Kitchen View

Step 1

Divide dressing between four 16-oz. (one pint) Mason jars evenly.

Step 2

Layer ingredients in each jar, starting with beans, and then adding rice, eggs, olives and other ingredients of your choice. Finish with almonds and then lettuce at top of jar.

Step 3

Close lids and refrigerate.

Step 4

When ready to eat, remove from refrigerator and shake jar to dress salad.

What's this?

New from Goya

Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Caribbean Mexico South America Central America Spain Under 20 Winter Spring Summer Fall

Recipe Reviews

No Reviews Yet

Return

Kitchen View

Print