Compact salad or salad in a jar, whatever we may call it, is a way to make salad more flexible and portable; ensuring that it is available to eat at the time and place we need, instantly.
Generally we mix all the salad ingredients with the dressing and serve it fresh, otherwise the ingredients start to wilt and loose their crunch.
However in this case, it is possible to keep these ingredients fresh for a longer time, so they are ready in the fridge, at home or work.
Just use a fork to dig down into the salad or tip the contents in a bowl, dressing the salad as you empty the jar.
Add ingredients of your choice and follow the basic rule of keeping the salad dressing at the lowest level and the softer greens at the topmost level.
The salad dressing and the greens need to be separated by a layer so that the greens remain crunchy.
Depending on the size of the jar, you can choose the quantity of the ingredients, just fill half of the jar with greens and the rest with other ingredients. The below recipe consists of green chickpeas, red onions, tomatoes and bok choy leaves.
You may replace green chickpeas with white chickpeas, mung sprouts or any other ingredient of your choice. The salad dressing is a simple mix of olive oil, lemon juice, salt and pepper.
=> Salad ingredients
=> Green or white chickpeas
=> Red onion, sliced
=> Cherry tomatoes, halved
=> Bok choy leaves, chopped
=> 1 Tbsp olive oil
=> 1 Tbsp lemon juice
=> Salt and pepper to taste
Salad Dressing Preparation:
1. Mix all ingredients well.
1. Place the green chickpeas at the bottom of the jar, add the required salad dressing
2. Place the onion slices on the top, followed by tomatoes and bok choy leaves.
Serves : 2
Time : 5 Minutes