Make a Pinterest-worthy jar salad for lunch

Have you ever determinedly brought a salad to work, only to discover it’s mutated into a limp, unappetising excuse for a meal by lunchtime?

The key is in the prep. A tasty, expertly stacked salad will not only go the distance and keep its freshness for longer, it’ll also help you stick to a healthy eating plan.

There’s only one rule: wet ingredients at the bottom, dry at the top. So the first thing to go in the jar is your salad dressing or sauce.

ASIAN NOODLE SALAD JARS

4 servings

INGREDIENTS:

Salad:

• 4 ounces soba noodles (swap for courgetti or Zero Noodles)
• 1 red bell pepper, thinly sliced
• 1 cup shelled edamame, cooked
• 2 large carrots, peeled and shredded
• 4 green onions, thinly sliced
• 1/2 cup crunchy rice noodles (can be left out)

Dressing:

• 2 tablespoons peanut butter
• 4 teaspoons sambal oelek (or ground chilli)
• 4 teaspoons rice vinegar
• 4 teaspoons soy sauce
• 1/4 cup extra virgin olive oil
• 1 tablespoon black sesame seeds

DIRECTIONS:

1. In large pot of boiling water, cook noodles according to package instructions. Rinse under cold water and drain.
2. Meanwhile, make Spicy Peanut Dressing: In a small bowl, whisk together peanut butter, sambal oelek, rice vinegar and soy sauce. While whisking, slowly drizzle in oil until all oil is incorporated. Stir in sesame seeds.
3. Divide Spicy Peanut Dressing equally among four pint-sized mason jars. Divide soba noodles over dressing. Layer remaining ingredients. Top with lids and refrigerate up to five days. To serve, pour onto plate or bowl, stir and enjoy.

Recipe: FoxesLoveLemons.com