Sad desk lunch? Nope. Not possible with this beauty. Re-purpose a jar and get ready to turn that frown upside-down. Aside from delicious, this one also falls into the clean-the-fridge-and-pantry category (that’s a category, right?) Load up a jar with veggies, grains, nuts and cheese. Shake up a quick vinaigrette with Basil Extra Virgin Olive Oil and Peach White Balsamic Vinegar – use our Salad Dressing Bottle – and it’s lunchtime!
Time: 15 min
Makes One 32-oz JarRating
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Loading...| For the Vinaigrette: | |
| 1/4 cup Peach Balsamic Vinegar | |
| 1/2 cup Basil Extra Virgin Olive Oil | |
| 2 tsp shallot, minced | |
| 1 Tbl Dijon mustard | |
| 1 tsp honey | |
| 1 Tbl Parsley, chopped | |
| 1/4 tsp salt | |
| For the Salad: | |
| Cooked Farro | |
| Canned, drained chickpeas | |
| Salted pistachios | |
| Grape tomatoes, halved | |
| Chopped cucumbers | |
| Corn | |
| Grated cheese | |
| Salad Greens |
| 1. | Place the vinaigrette ingredients into a Salad Dressing Bottle. Shake until well combined. Or whisk in a bowl and set aside. |
| 2. | To build the salad, we used a large, wide-mouthed 32 oz jar. Pour 4 Tbl Peach Basil Vinaigrette into the bottom of the jar. Add in 1/2 cup chickpeas. |
| 3. | Add in 1/2 cup cooked farro. Top with 1/4 cup salted pistachios and a handful of sliced grape tomatoes. Top with chopped cucumber and 1/4 cup corn. Top with a few tablespoons of cheese |
| 4. | Press salad greens into the jar. Pack them in firmly. Place the lid on the jar. Refrigerate until ready to serve. This meal preps really well. Pop in the fridge overnight. This will be perfect for lunch the next day. |
| 5. | To serve the salad, dump the contents of the jar into a bowl. Gently fold the ingredients together. Dig in! |
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