Summer Salad in a Jar Recipe

Name: Summer Salad in a Jar
Prep time: 25 min
Total time: 25 min
Yield: 6 servings, 1 cup (250 mL) each
Ingredients: 2 pink grapefruit s; 1 avocado , chopped; 1 cup loosely packed baby spinach leaves; 1/2 cup slivered red onion s; 1 cup rinsed canned chickpeas (garbanzo beans); 1/2 yellow pepper , cut into thin strips; 6 Tbsp. Renée's Tangerine & Lime Vinaigrette

Ingredients

2 pink grapefruit s
1 avocado , chopped
1 cup loosely packed baby spinach leaves
1/2 cup slivered red onion s
1 cup rinsed canned chickpeas (garbanzo beans)
1/2 yellow pepper , cut into thin strips
6 Tbsp. Renée's Tangerine & Lime Vinaigrette

PREP TIME 25m	TOTAL TIME 25m
YIELD 6 servings, 1 cup (250 mL) each

Instructions

1. Cut peels off grapefruit, then cut fruit into sections while holding grapefruit over bowl to catch any juices.
2. Pour reserved grapefruit juice over avocados in small bowl; toss lightly.
3. Place half the spinach evenly in 3 (2-cup/500-mL) jars with lids; top with layers of grapefruit, avocados, onions, chickpeas and peppers. Top with remaining spinach. Cover with lids.
4. Refrigerate up to 24 hours. For each serving, empty half the jar onto serving plate; drizzle with 1 Tbsp. vinaigrette.

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