Ingredients
Spring Green Mason Jar Salad
- 8-12 Tbsp Lemon Vinaigrette Recipe Below
- 2 Cups Edamame Shelled
- 1 Bunch Asaparagus Blanched
- 3-4 Granny Smith Apples Sliced
- 1 Tbsp Fresh Lemon Juice
- 2 Cups Spring Peas
- 4 oz Shaved Parmesan
- 4 Cups Spring Mix & Baby Spinach
Lemon Vinaigrette
- 1/4 Cup Fresh Squeezed Lemon Juice
- 1 Tbsp Dijon Mustard
- 1 Tbsp Honey
- 1.5 Tbsp Shallot Minced
- 2 Cloves Garlic Minced
- Salt & Pepper To Taste
- 1/2 Cup Olive Oil
Instructions
Spring Green Mason Jar Salad
- Add 2-3 tablespoons of Lemon Vinaigrette to the Mason Jar.
- Divide the edamame evenly on top of the vinaigrette.
- Cut blanched asparagus spears into thirds and then place of top of edamame.
- Squeeze Lemon Juice on apple slices, then put on top of asparagus.
- Divide peas evenly and put in mason jars after asparagus.
- Top peas with Shaved Parmesan.
- Stuff Mason Jars with lettuce and seal. Will last for 5-7 days.
Lemon Vinaigrette
- Combine all ingredients in bowl with the exception of salt, pepper and olive oil.
- Slowly stream olive oil into bowl with combined ingredients while whisking.
- Season with salt and pepper to taste.
