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Recipe

Potted salad

  • Portions : 4
  • Temps de preparation : 15 minutes
A salad we take along everywhere, in lunches and picnics. To be adapted according to what is in the fridge.

Ingredients

Dressing

  • ½ cup (125 ml) canola oil
  • 2 tbsp (30 ml) old-fashioned mustard
  • 3 tbsp (45 ml) late apple balsamic
  • Salt and pepper to taste

Salad

  • 2 cups (500 mL) cooked quinoa
  • 4 cups (1 L) arugula
  • 1 ½ cups (375 ml) cherry tomatoes, halved
  • 1 ½ cups (375 ml) Lebanese cucumbers, cut into pieces
  • 1 ½ cups (375 ml) orange peppers, cut into pieces
  • ¼ cup (60 ml) finely chopped red onion
  • 1 cup (250 ml) crumbled feta
  • ½ cup (125 ml) roasted pumpkin seeds

Preparation

  1. Combine all dressing ingredients in a dressing bowl or Mason-style jar. Set aside.
  2. In four 4-cup (1 L) Mason-style jars, divide the ingredients into successive layers and close with a lid.
  3. Divide the dressing in 4 small jars and close tightly with the lid.
  4. When ready to serve, empty the contents of the salad jar into a large bowl, add the dressing, toss and enjoy. The dressing can also be emptied into the salad jar and eaten directly in the jar.

The little extra

You can substitute the ingredients as you wish (grains: brown rice, couscous, etc.; vegetables: broccoli, cauliflower, zucchini, etc.; greens: lamb’s lettuce, lettuce, etc.; proteins: grilled halloumi, roasted tofu, etc.; seeds and nuts: sunflower seeds, roasted walnuts, etc.).

Condiment used

"The original"

Late harvest apple

Balsamic

Suggested retail price
$ 25
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