Mediterranean Bean Salad – Triple Berry and Nut Salad in a Jar Recipe

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Mediterranean Bean Salad and Triple Berry and Nut Salad in a Jar Recipe

What You Need:

Cook Time: N/A
Prep Time: 10 min
Ingredients
( Serves 4 )
4 whole 12-ounce mason jars
2 cup strawberries (hulled and quartered)
2 cup blackberries
2 cup blueberries
1 cup roasted almonds (roughly chopped)
Sweet Citrus Dressing:
1/4 cup orange juice
1 whole lemon (juiced and zested)
2 tablespoon olive oil
1 tablespoon honey

Directions

To make dressing: In a small bowl, combine orange juice, lemon juice, zest, olive oil and honey. Whisk until well-combined. Set aside.

Assemble each mason jar in the following order:

  • First (bottom) layer: 2 or 3 tablespoons sweet citrus dressing
  • Second layer: 1/2 cup blackberries
  • Third layer: 1/2 cup strawberries
  • Fourth layer: 1/2 cup blueberries
  • Fifth (top) layer: 1/4 cup almonds

3. Store in the refrigerator until ready to eat. When ready to serve, dump jar’s content into a bowl, toss, and enjoy!

Mediterranean Bean Salad

What You Need:

  • 1 can (15 oz.) white kidney beans, rinsed
  • 1 can (14 oz.) artichoke hearts, drained, quartered
  • 1 cup halved cherry tomatoes
  • 1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
  • 1/2 cup pitted black olives
  • 1/4 cup chopped red onions
  • 2 Tbsp. chopped fresh parsley
  • 1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing

Directions

Combine kidney beans, butter beans, black beans, corn, tomato, onion, green pepper, cucumber, and parsley in a large bowl. Mix well.

In a separate small bowl, whisk together lemon juice, olive oil, garlic, cumin, salt and pepper to taste.

Pour dressing over salad and toss to coat.

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Chicken Taco Salad

Ingredients: What You Need:

  • 2 Tbsps avocado oil or olive oil
  • 1 lb boneless skinless chicken breasts, cut to bite-size
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp sea salt
  • 2 large heads romaine, chopped
  • 2 large ripe tomatoes, diced
  • 1 ear of corn, chopped
  • 1/2 cup black/or kidney beans, drained and rinsed if using canned
  • 1 avocado, peeled and diced
  • 1/4 cup plain Greek yogurt
  • juice from 1 fresh lime
  • 1/4 cup cilantro leaves, chopped fine

Instructions:

1. Rub chicken with paprika, cumin, pepper, sea salt.

2. Heat oil in a large skillet over medium-high heat. Once hot, add chicken and cook for about 5-7 minutes, stirring constantly until all chicken bites are golden brown and just cooked through. Allow chicken to rest in the pan, removed from the heat while you assemble the salad.

3. In a large bowl, add the lettuce and evenly sprinkle with the tomatoes, corn, black beans, avocado and chicken; set aside.

4. Make the dressing in a small bowl; add the yogurt, lime juice, salt and pepper and whisk to combine. Add the cilantro and stir to incorporate.

5. Before you serve the salad, drizzle with dressing and toss to combine.

6. Serve with fresh lime wedges.

 

 

 

Chicken Taco Salad with Creamy Cilantro-Lime Dressing

Ingredients

Makes 4 servings
Ingredients:
2 Tbsps avocado oil or olive oil
1lb boneless skinless chicken breasts, cut to bite-size
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp sea salt
2 large heads romaine, chopped
2 large ripe tomatoes, diced
1 ear of corn, chopped
1/2 cup black/or kidney beans, drained and rinsed if using canned
1 avocado, peeled and diced
1/4 cup plain Greek yogurt
juice from 1 fresh lime
1/4 cup cilantro leaves, chopped fine

Instructions

Rub chicken with paprika, cumin, pepper, sea salt.
Heat oil in a large skillet over medium-high heat. Once hot, add chicken and cook for about 5-7 minutes, stirring constantly until all chicken bites are golden brown and just cooked through. Allow chicken to rest in the pan, removed from the heat while you assemble the salad.

In a large bowl, add the lettuce and evenly sprinkle with the tomatoes, corn, black beans, avocado and chicken; set aside.

Make the dressing in a small bowl; add the yogurt, lime juice, salt and pepper and whisk to combine. Add the cilantro and stir to incorporate.

Before you serve the salad, drizzle with dressing and toss to combine.
Serve with fresh lime wedges.

 
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