Ingredients
Pecan Vinaigrette
1/3 cup olive oil or pecan oil
1/4 cup apple cider vinegar
3 tablespoons pecan pieces
2 tablespoons coarse grain mustard
1 tablespoon diced shallots
1 tablespoon chives, chopped
Salt and pepper, to taste
Pecan Salad in a Jar
4 small or 2 large celery stalks, sliced
1 cup chickpeas
1 cup cooked chicken, chopped*
1/2 cup dried cherries
1/2 cup pomegranate seeds
1/4 cup parmesan cheese
1/2 cup pecan halves
1/2 cup parsley leaves
3 cups baby kale
Process:
- In a liquid measuring cup or small bowl, whisk together Pecan Vinaigrette ingredients. Divide vinaigrette evenly between 2 quart size jars (for large, main course sized salads) OR 4 pint size jars (for side dish sized salads).
- Divide the remaining salad ingredients evenly among the jars in the order listed. Secure lids and refrigerate until ready to eat or up to 4 days.
- To serve, pour salad jars into a bowl and toss lightly to combine dressing with salad. Enjoy! Serves 8.
Recipe notes: You can use rotisserie chicken to make prep even easier
Nutritional Facts:
Calories
270
Fat
18g
Saturated Fat
2.5g
Sodium
170mg
Carbs
20g
Fiber
4g
Protein
10g
