Cooking with Chef Lucy – Mason Jar Southwest Salad

Need a quick idea for lunch? Chef Lucy has got you covered.

YUMA, Ariz. (KYMA, KECY) - Chef Lucy with Top Mealz shares how to make a salad with a twist.

Mason jars are perfect for any use, so why not throw in some veggies you already have in your fridge, add some dressing, shake it up and ta-da, bon appetit.

INGREDIENTS:

• ¾ cup brown rice or quinoa ​
• 1 large sweet potato, diced ​
• 1 15-oz. can of low sodium ​
• 1 cup frozen corn
• 1 red bell pepper, chopped ​
• ⅓ cup chopped red onion​
• 1 cup chopped collard greens or kale​
• 1 batch of dressing ​
• 1 tbsp raw pumpkin seeds or hemp hearts (optional)​
• 1 cup of mixed baby salad greens ​(or chopped romaine lettuce)​

INSTRUCTIONS:

1. Prepare green dressing and set aside​

• 1 cup Greek Yogurt​
• 1 cup fresh parsley​
• 1 cup mixed soft leafy herbs, dill, mint, tarragon and cilantro​
• 2 tablespoons lemon juice plus ½ teaspoon zest​
• 1 tablespoon olive oil​
• 1 garlic clove​
• ¼ teaspoon sea salt​
• Freshly ground black pepper​

1. Assemble the salad in a jar using three 32-ounce or quart-size mason jars. ​
2. Line up the jars and start by pouring ⅓ cup of the dressing​.
3. Then layer the red onion, bell pepper, corn, black beans, sweet potato, and brown rice. Save the collard greens or kale for the top. ​Adding the collard greens at the top keeps it from getting soggy. ​
4. Sprinkle optional pumpkin seeds, if using.​
5. When ready to eat, shake the jar to combine the ingredients and add to a large bed of mixed salad greens or chopped romaine lettuce. Enjoy!​