Olive Magazine
Jam Jar Salads

Jam jar salads

Published: June 5, 2015 at 10:56 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8

Deliciously healthy and packed with fresh ingredients, this salad can be made in advance and is ideal for picnics. Need ideas for dressing? Rapeseed oil is a good choice, as it is low in saturated fat and rich in omega 3

Nutrition:
NutrientUnit
kcal220
fat11.5g
carbs20.5g
fibre3.5g
protein8.4g
salt1.5g
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Try our jam jar salads recipe then check out our mini picnic frittatas and more picnic food ideas.

Ingredients

  • 300ml chicken or vegetable stock
  • 150g bulgar wheat
  • 1/2 tbsp dill, chopped
  • 1/2 tbsp mint, chopped
  • cooked beetroot, diced
  • 1/2 cucumber, diced
  • 200g radish, quartered
  • 200g feta, crumbled
  • 2 baby gem lettuce, shredded
  • 2 tbsp Dijon mustard
  • 3 tbsp white wine vinegar
  • rapeseed oil
  • 2 tsp  honey

Method

  • STEP 1

    Heat the stock to boiling point and pour it over the bulgar wheat, cover and leave for 20 minutes to soak. Chill until cold. Mix through the herbs and some seasoning.

  • STEP 2

    Layer up the salads into 8 jam jars: pack bulgar wheat at the bottom, then top with beetroot, cucumber, radish, feta and finally lettuce. Put the mustard, vinegar, 4 tbsp oil, the honey and some seasoning in a separate jar and shake well to make a dressing. Seal the jars and pack up for your picnic.

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