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What’s For Dinner? Asian Inspired Mason Jar Salad

Mason jar salads have been floating around Pinterest for awhile and I loved the idea of them, but wasn’t sure how they would exactly last. I envisioned they would be soggy and I would end up wasting food…luckily I tried them out anyway and was totally wrong. They are great! There are so many varieties of recipes out there, they are easy to prepare and you can make 4-5 at a time that last up to 5 days. Perfect for lunches to bring on the go or with you to work. This recipe is from Skinnytaste, my personal favorite and is really delicious.

Enjoy 🙂

Jenn

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Ingredients 

1 ½ cups shelled edamame

1 medium red bell pepper, thinly sliced then cut into 1-inch pieces

1 medium yellow bell pepper, thinly sliced then cut into 1-inch pieces

1 cup thinly sliced snow peas

1 cup shredded carrots

2 scallions, chopped

4 cups shredded purple cabbage 2

4 cups chopped Romaine lettuce (about 1 small head)

For Sesame Soy Dressing:
 
2 tablespoons soy sauce or Gluten-free Tamari
2 tablespoons lemon juice (from 1 lemon)
2 teaspoons honey
1 teaspoon grated ginger
1 garlic clove, crushed
2 1/2 tablespoons  light olive or grapeseed oil
1/2 tablespoon sesame oil
1 teaspoon sesame seeds
Divide the dressing into 2 tablespoon portions and place at the bottom of 4 mason jars. Next, evenly divide the edamame and place in each jar. Divide the remaining ingredients and layer the salad in this order: peppers, snow peas, carrots, shredded cabbage and then lettuce. Cover with lids and they will stay well up to 4-5 days. When you are ready to eat, shake your jar well and pour onto a plate or in a bowl and enjoy!
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