Crunchy Layered Salad with Walnuts and Asian Sesame Dressing
Description
Use a pretty Mason jar for this colorful and nutritious salad – perfect for a make-ahead portable lunch or dinner. When it’s time to serve, simply give the jar a vigorous shake, and dig into the salad’s crunchy goodness!
Ingredients
- 1 cup California walnut halves and pieces
- 2 cups brown rice, cooked
- 1 cup shelled edamame, frozen
- 1 cup bell peppers, fresh, diced
- 1 cup tomatoes, fresh, diced
- ½ cup light Asian sesame dressing
PREPARATION
- Cook edamame according to the directions on the package. Drain well and place edamame in a shallow dish to cool. Cover and place in the refrigerator to cool until it’s time to assemble the salad.
- Cook brown rice according to directions on the package. Place in shallow dish to cool. Cover and refrigerate until you’re ready to assemble the salad.
- Chop California walnuts into bite size pieces. Place chopped walnuts in a bowl until you’re ready to assemble the salad.
- Dice bell peppers and place in bowl until you’re ready to assemble the salad.
- Dice tomatoes and place in bowl until you’re ready to assemble the salad.
- To assemble the salad, place 2 tablespoons of salad dressing in the bottom of the canning jar, followed by ½ cup of cooked brown rice, ¼ cup diced bell peppers, ¼ cup diced tomatoes, ¼ cup edamame and ¼ cup lightly chopped walnut pieces.
- Twist lid tightly to seal jar. Shake and serve immediately, or store in the refrigerator for future use.
NUTRITION
- Calories: 440 cal
- Total Fat: 26 g
- Cholesterol: 0 mg
- Sodium: 400 mg
- Carbohydrates: 42 g
- Dietary Fiber: 7 g
- Protein: 14 g