Glass Jar Salad (Part 1): A Refreshing Combination of Classic White Wine Vinegar Dressing

Colorful and nutritious

Glass Jar Salad Recipe

Put vegetables of various colors into a glass jar to make a healthy and substantial salad.

Regardless of the type, even when paired with rice or bread, the calorie content remains below 500kcal.

Choose chewy ingredients so you don't eat too much rice.

As long as the bottles and jars are sterilized beforehand, they can be stored in the refrigerator for several days without any problem. It is recommended to make them all at once when you have free time and then eat them slowly afterwards.

*Calculate based on the following: 1 rice ball (about 1 bowl of 120g of white rice) has 202kcal, and 2 slices of baguette (about 60g) have 167kcal.

Salad with white wine vinegar dressing

Made with a dressing of white wine and vinegar, these light and oil-free French salads are classic flavors that you'll never tire of.

It's perfect for lunch when paired with a baguette!

Basic salad

Simply layer vegetables and hard-boiled eggs in a glass jar to create such a beautiful dish!

Chewy celery and lotus root will keep your stomach from feeling empty.

Materials (for a 480ml glass jar)

Lotus root (cut into fan shapes)......50g

White wine and vinegar dressing......1/2 tablespoon

Celery (sliced ​​thinly)...1/3 stalk

Carrot (shredded) ... ... 1/4 carrot

Black olives (sliced ​​into rounds)......30g

Boiled egg (cut into 8 equal pieces)... 1

Red Leaf Lettuce

(Tear into bite-sized pieces) ... ... 1 piece

practice

1. Blanch the lotus root in hot water with a little vinegar and salt (both not included in the ingredient list), then spread it out to cool.

2. Place the ingredients in the glass jar in the following order: sauce, celery, carrot, black olive, lotus root, hard-boiled egg, and red leaf lettuce.

Shelf life

Refrigerate for 2-3 days

Italian Chicken Salad

The salad, generously portioned with chicken breast and topped with large, round grapefruits, is juicy, flavorful, and mouthwatering.

Grapefruit also helps promote fat burning.

Materials (for a 480ml glass jar)

Chicken breast... 1/4 slice (50g)

Salt, pepper... a little of each

Cooking wine......1 teaspoon

White wine and vinegar dressing......1/₂ tablespoon

A. Basil (or Oregano, etc.)... A small amount (dried)

Tomato (stem and seeds removed, cut into 1cm cubes) ...... 1/2

1/2 cucumber (cut into 1cm cubes)

Grapefruit (peeled and cut into bite-sized pieces) ... 1/4

Red leaf lettuce (torn into bite-sized pieces) ... ... 1 leaf

practice

1. After removing the skin from the chicken breast, make several slits with a knife and spread it out to make the thickness of the whole piece of meat uniform. Sprinkle with salt and pepper and rub to marinate. Place in a heat-resistant container, sprinkle with cooking wine, cover with plastic wrap, and microwave (600W) for 2-3 minutes. Take it out and let it cool, then tear it into bite-sized pieces.

2. Mix A thoroughly.

3. Place the sauce from step 2, tomatoes, cucumbers, grapefruit, chicken breast from step 1, and red lettuce into the glass jar in that order.

Shelf life

Refrigerate for 2-3 days

Sweet pickled carrot shreds with grapefruit

Plenty of shredded carrots, paired with fragrant walnuts and sweet raisins, offer a rich texture and flavor that can be savored slowly. Grapefruit pulp soaked in the dressing further enhances the dish's depth.

Materials (for a 480ml glass jar)

White wine and vinegar dressing... 12 tablespoons

Grapefruit (after removing the thin peel, roughly cut into pieces) ......1/4

Celery (sliced ​​thinly)...1/3 stalk

Carrot (shredded)......1/2

1 tablespoon of raisins

Walnuts (crushed into small pieces) ......2 pieces

Tender vegetable sprouts... appropriate amount

practice

Place the ingredients in a glass jar in the following order: sauce, grapefruit, celery, carrot, raisins, walnuts, and tender vegetable sprouts.

Shelf life

Refrigerate for 4-5 days

Nissard Salad

The minced garlic added to the sauce complements the sweetness of the kun fish perfectly.

A salad made with plenty of fresh vegetables, boiled eggs, and black olives is a truly satisfying meal.

Materials (for a 480ml glass jar)

A white wine and vinegar dressing...1 tablespoon

Garlic (crushed)......1/4 teaspoon

Canned tuna (drained)......1 can (boiled, 80g)

1/2 small cucumber (cut into 1cm cubes)

Black olives (sliced ​​into rounds)...30g

Tomato (stem and seeds removed, cut into 2cm cubes)... 1/2 tomato

Boiled egg (cut into 8 equal pieces) ......1

Red leaf lettuce (torn into bite-sized pieces)...1 leaf

practice

1. Mix A thoroughly.

2. Place the sauce, tuna, cucumber, black olives, tomato, hard-boiled egg, and red lettuce into the glass jar in the order described in I.

Shelf life

Refrigerate for 2-3 days

Chicken breast honey mustard salad

High in protein and low in calories, chicken breast is a great ally for dieters, and it tastes amazing when paired with a rich sauce.

Chewy lotus root and shredded carrot paired with small cubes of cheese would be absolutely adorable!

Materials (for a 480ml glass jar)

Chicken breast... 1/4 slice (50g)

Salt, pepper... a little of each

Cooking wine......1 teaspoon

Lotus root (cut into fan shapes)......50g

White wine and vinegar dressing... 1 tablespoon

A. Yellow mustard granules... 1 teaspoon

Honey......1/2 teaspoon

Celery (sliced ​​thinly)...1/3 stalk

Carrot (shredded)......1/4 of a carrot

Small pieces of cheese (cut into 1cm cubes) ......2 pieces

Tender vegetable sprouts... appropriate amount

practice

1. After removing the skin from the chicken breast, make several slits with a knife and spread it out to make the thickness of the whole piece of meat uniform. Sprinkle with salt and pepper and rub to marinate. Place in a heat-resistant container, sprinkle with cooking wine, cover with plastic wrap, and microwave (600W) for 2-3 minutes. Take it out and let it cool, then tear it into bite-sized pieces.

2. Blanch the lotus root in hot water with a little vinegar and salt (both not included in the ingredient list).

3. Mix A thoroughly.

4. Place the ingredients in the glass jar in the following order: sauce from step 3, celery, lotus root from step 2, carrot, cheese, chicken breast from step 1, and tender vegetable sprouts.

Shelf life

Refrigerate for 2-3 days