Mason Jar Sprout Salad Recipe

I LOVE mason jar salad recipes. They are so easy to make, stay fresh in the fridge for up to five day, and taste fantastic! This recipe was no different.

Finished Product!

First off, the recipe I started with is as follows. This is portioned to make 4 16oz mason jar salads.

Basil Vinaigrette Dressing:
*10 Tbsp olive oil (I used EVOO)
*5 Tbsp red wine vinegar
*8-12 fresh basil leaves, chopped
*2 heaping tsp sweet Dijon mustard
*Salt and pepper, to taste

For the Salad:
*1c cooked chickpeas
*1/2c grated carrots
*1c cherry tomatoes (leave intact to preserve freshness)
*1c shelled edamame beans
*1/2c pine nuts, or your preference of nut (I used sliced almonds...pine nuts are pricey!)
*1c fresh sprouts (I used alfalfa and snack sprouts)

I started by cooking the chickpeas as directed on the package. I also had to cook the edamame beans, since the only ones I could find shelled were dried. So I boiled them in some water for a few minutes to reconstitute them.

While those were boiling, I made the basil vinaigrette dressing. I added all of the ingredients into a Tupperware bowl and shook them up. I didn't have any sweet Dijon mustard, so I mixed regular Dijon and honey mustard together. It tasted good, so I went with it.

Once the chickpeas were done, I rinsed and drained them and added them to the dressing. I shook up the mix once again. Then portioned the dressing and chickpeas evenly into each of the jars. I will say that the dressing could be cut in half. There was WAY too much dressing on the salad. A little bit of EVOO goes a long way!

All that's left is to layer the remaining ingredients. The order from top to bottom that I used: cherry tomatoes, carrots, edemame, sliced almonds, snack sprouts, and alfalfa sprouts). The idea is to layer heaviest on the bottom and lightest on top.

You can store them in the fridge for up to 5 days and when you're ready to enjoy, just shake and pour onto a plate or bowl! It's so easy!

Edit: with the reduced amount of dressing (which made it so much better!), this recipe per serving is 391 calories, 32g of carbs, 24g of fat, and 13g of protein. I may add extra protein (shredded chicken or turkey) to it!

Ready to enjoy!