Chopped Salad Jars with White Balsamic-Dijon Vinaigrette
I know I’ve completely missed the boat on the mason jar trend. Hello, what is this, 2011? But the fact is, I bought my first set of jars just this spring, and I’ve been making up for lost time with them. The fact that you can pack a complete meal, all in one jar? I’m in love.
Chopped Salad Jars with White Balsamic-Dijon Vinaigrette
Ingredients
- 1/3 cup bulgur wheat
- 1 tablespoon Dijon mustard
- 1 tablespoon white balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 can (15 ounces) chickpeas, rinsed and drained
- 4 ounces cooked turkey breast, cubed
- 4 ounces mozzarella cheese, cubed
- 1/2 cup grape tomatoes, quartered
- 1/2 cup chopped English cucumber
- 1/4 cup chopped red onion
- 6 tablespoons chopped mixed nuts
Instructions
- In medium saucepan, bring 1 cup water to boil over medium-high heat. Stir in bulgur wheat. Reduce heat to medium; cook until bulgur is tender, or about 10 to 12 minutes. Drain off any remaining liquid. Spread bulgur in a single layer on a rimmed baking pan; transfer to freezer to chill for 10 minutes or until cool.
- Meanwhile, make the vinaigrette: In a small bowl, whisk together mustard, vinegar, salt and pepper. While whisking, slowly drizzle in oil until all oil is incorporated.
- Divide vinaigrette between 4 pint-sized mason jars. Divide cooled bulgur wheat over vinaigrette. Layer remaining ingredients, ending with Tuscan Summer Mix.Top with lids and refrigerate up to 5 days.
Want more salad jar ideas? Check out these other portable, fun lunch recipes!
Marinated White Bean Salad Jars
Loved your recipe..Thanks fore the tasty delight although we had to cook we experimented further with the recipe adding butter and couple to make it even more tasty ..
I had among the awesome Indian cuisines in Mississauga one could never miss out.
Way to tip off the fuzz to our rebellious ways. Now I am going to go to Hawaiian rock wall jail. Boo.
These are so fun! And I love how you guys are such rebels!
Thanks Chung-Ah. Yes – mostly food rebels 🙂 haha.
I don’t see the recipe on the nature’s box blog. Is there an updated link? Thanks.
Hi Dee, try this:
http://blog.naturebox.com/post/56446015860/chopped-salad-jars-with-white-balsamic-dijon
I am the only one that would eat this so how do you not waste food or dressing?
Hi Rebecca – feel free to just halve the recipe.
This was delicious! I made it without the chicken or cheese because I am vegan. The combination of the bulgur wheat and the chickpeas gave it an amazingly buttery flavor. I used shallots instead of red onions. This is definitely a keeper. Without the chicken, this recipe was 2-3 servings for me. With the chicken, it would definitely be 4 servings. I will make this super healthy dish again and again!
Thank you so much, Rhonda!