Kale and Cannellini Bean Salad in a Jar recipe
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Ingredients
- 2 tablespoons lemon juice 2 tablespoons red wine vinegar 1 tablespoon minced shallot ½ teaspoon salt ¼ teaspoon ground black pepper ¼ cup extra-virgin olive oil 5 pint-sized jars with lids 1 (15 ounce) can cannellini beans, drained and rinsed 20 cherry tomatoes, halved 8 cups stemmed kale, cut into ribbons 1 pinch salt 5 tablespoons freshly grated Parmesan cheese
Nutrition Info
- 206.2 caloriescarbohydrate: 16.3 gcholesterol: 4.4 mgfat: 13.2 gfiber: 4 gprotein: 5.8 gsaturatedFat: 2.5 gservingSize: -sodium: 520.9 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Kale and Cannellini Bean Salad in a Jar
Directions
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Whisk lemon juice, red wine vinegar, shallot, salt, and pepper in a medium bowl. Slowly drizzle in olive oil, whisking constantly until dressing is combined.
Line jars up in an assembly line fashion. Divide beans evenly between the jars. Spoon about 1 1/2 tablespoons dressing over the beans. Add 8 tomato halves to each jar.
Sprinkle kale with salt and lightly massage until leaves are slightly softened and starting to turn a brighter green color, 20 to 30 seconds. Divide kale between the jars, packing it down tightly to squeeze out air pockets.
Top each salad with 1 tablespoon Parmesan cheese. Place lids on jars and refrigerate. Pour salad out into a bowl and toss when ready to eat.