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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.

Prep time: 30 mins.
Cook time: 0 mins.
Total time: 30 mins.
Servings: 4

What you need

Ingredients

1/4 cup (60 mL) olive oil
3 tbsp (45 mL) Carnation Breakfast Essential – Vanilla Instant Breakfast Drink Powder
2 tbsp (30 mL) freshly squeezed lemon juice
2 tbsp (30 mL) white wine vinegar
2 cloves garlic, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
2 cups (500 mL) cooked couscous
1 cup (250 mL) shredded rotisserie chicken
1/2 cup (125 mL) sliced peeled grapefruit
1/2 cup (125 mL) sliced peeled orange
1 cup (250 mL) mixed greens
1 cup (250 mL) torn radicchio
1/2 cup (125 mL) crumbled goat cheese
1/4 cup (60 mL) pomegranate arils
1/4 cup (60 mL) diced red onion
1/4 cup (60 mL) packed fresh mint leaves

How to prepare

Instructions

1

In small bowl, whisk together oil, vanilla powder, lemon juice, vinegar, garlic, salt and pepper until smooth and emulsified.

2

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.

3

Top evenly with pomegranate, onion and mint.

4

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.

Tips

Tip 2

Substitute chicken with hardboiled eggs, chickpeas, kidney beans or tofu for protein-packed alternatives.

Tip 1

For best results, layer heavier ingredients in mason jars first.

Salad
Easy
Family
Lunch
Small meal
Spring
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Weekends
Weekdays
Adults lunchbox