What’s great about it:
A salad jar is a great way to eat healthy on the road or add make lunch a little fun. Layer the vegetables up for a colourful and veggie packed lunch.
Serves 2 | Prep time 15 minutes | Cook time 0 minutes
1 tablespoon Extra Virgin Olive Oil (EVOO)
½ tablespoon Balsamic vinegar
½ cup canned brown lentils, drained
½ cup red cabbage, finely shredded
½ small carrot, grated
½ cup alfalfa sprouts
½ small red onion, finely sliced
2 sprigs basil
2 small eggs, boiled, sliced
PREHEAT the oven to 90-100oC.
PLACE the EVOO and balsamic vinegar into the base of a 1 litre jar.
DRAIN the canned lentil, add to the jar.
CREATE the rest of the jar with the red cabbage, carrot and alfalfa sprouts.
TOP with red onion, herbs and eggs.
PLACE the lid on top.
SERVE by tipping the jar upside down before opening the lid to mix the salad dressing through.
Recipe courtesy of: Chloe Dyce, Country Kitchens Team
Filed under: lentils, cabbage, sprouts, salad, olive oil