Lemon Vanilla Citrus Salad
Stacked with vibrant, colourful layers, this mason-jar salad is sure to keep you satisfied. Loaded with nourishing ingredients, this recipe makes for a perfect balanced lunch or a portable summery side dish for dining al fresco.
What you need
How to prepare
In small bowl, whisk together oil, vanilla powder, lemon juice, vinegar, garlic, salt and pepper until smooth and emulsified.
Divide couscous evenly among four 2-cup (500 mL) mason jars with lids. Layer chicken, grapefruit, orange, mixed greens, radicchio and goat cheese evenly over top.
Top evenly with pomegranate, onion and mint.
Divide vinaigrette evenly among mason jars and secure with lids. Shake to combine and coat evenly before serving. Alternatively, pack vinaigrette on the side and dress right before serving.
Substitute chicken with hardboiled eggs, chickpeas, kidney beans or tofu for protein-packed alternatives.
For best results, layer heavier ingredients in mason jars first.
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