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Ingredients :
1 cup baby spinach leaves
1 cup shredded beets
1 cup garbanzo beans (chickpeas), drained and rinsed
1 cup shredded carrots
5 half-pint canning jars with lids and rings
¼ cup extra-virgin olive oil
¼ cup apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
salt and ground black pepper to taste
Methods :
Step 1
Layer 1/4 cup spinach, 1/4 cup beets, 1/4 cup garbanzo beans, and 1/4 cup shredded carrots in each of 4 jars.
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Step 2
Combine olive oil, vinegar, mustard, honey, salt, and pepper in the remaining jar; place lid on jar. Shake until dressing is evenly combined. Pour 1/4 the dressing over each salad.
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