Monterey Jack mason jar salad

Name: Monterey Jack mason jar salad
Yield: 3 - 4 Servings
Ingredients: 1 can (14 oz – 398 mL) flageolet beans rinsed and drained; 1 apple diced; 1/3 cup (75 mL) raisins; 2 cups (500 mL) rice cooked; 2 tbsp (30 mL) sunflower oil; 2 tbsp (30 mL) cider vinegar or white wine vinegar; Salt and freshly ground pepper; 2 cups (500 mL) arugula or baby spinach; 3 tbsp (45 mL) pumpkin seeds toasted; 1 cup (250 mL) Canadian Monterey Jack diced

Our dietitians' favourite

This is the Monterey Jack mason jar salad recipe.

Prep: 10 min

Yields 3 - 4 Servings

Ingredients

1 can (14 oz – 398 mL) flageolet beans rinsed and drained
1 apple diced
1/3 cup (75 mL) raisins
2 cups (500 mL) rice cooked
2 tbsp (30 mL) sunflower oil
2 tbsp (30 mL) cider vinegar or white wine vinegar
Salt and freshly ground pepper
2 cups (500 mL) arugula or baby spinach
3 tbsp (45 mL) pumpkin seeds toasted
1 cup (250 mL) Canadian Monterey Jack diced

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Preparation

In a large bowl, add flageolet beans, apple, raisins and rice. In a small bowl, mix sunflower oil with cider vinegar. Add dressing to the salad and mix well. Season with salt and pepper.

Divide mixture among 3 or 4 mason jars, add arugula, pumpkin seeds and top with Monterey Jack. Refrigerate until ready to serve.