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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Layer spinach, beets, carrots, and garbanzo beans in a canning jar and top with homemade dressing for a portable salad or a fun appetizer for dinner parties. Ingredients:
1 cup baby spinach leaves |
1 cup shredded beets |
1 cup garbanzo beans (chickpeas), drained and rinsed |
1 cup shredded carrots |
5 half-pint canning jars with lids and rings |
1/4 cup extra-virgin olive oil |
1/4 cup apple cider vinegar |
1 tablespoon dijon mustard |
2 teaspoons honey |
salt and ground black pepper to taste |
Directions:
1. Layer 1/4 cup spinach, 1/4 cup beets, 1/4 cup garbanzo beans, and 1/4 cup shredded carrots in each of 4 jars.
2. Combine olive oil, vinegar, mustard, honey, salt, and pepper in the remaining jar; place lid on jar. Shake until dressing is evenly combined. Pour 1/4 the dressing over each salad.
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