Hearty Caprese Salad
3 ½ cups water
2 lbs. red cabbage, medium, shredded
1 lb. mini mozzarella balls
5 oz. spinach
1 1/3 cup cherry tomatoes, halved
4 oz. basil, fresh
¼ cup olive oil
3 Tbsp. red wine vinegar
2 Tbsp. white sugar
1 Tbsp. Dijon mustard
1 tsp. sea salt
1 tsp. cracked black pepper
Juice of 1 lemon
Bring water and Lundberg Family Farms Organic Short Grain Brown Rice to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer, and cook for 45 minutes. Let stand for 10 mins. Let cool for 10 mins.
Rinse and shred cabbage, set aside. Halve cherry tomatoes and set aside. Wash spinach and basil separately.
Arrange five 32 oz. mason jars and layer 1/5th of the cabbage into each jar as the bottom layer.
Add 1/5th of the cherry tomatoes to each jar.
For the next layer, add 1/5th of the spinach to each jar.
Add about 1 cup of cooked, cooled rice to each jar.
On top of the rice layer, add 1/5th of the whole basil leaves to each jar in an even pattern.
Top each jar with 1/5th of the mini mozzarella balls and seal each jar with the appropriate lid.
Prepare salad dressing: Add Dijon mustard to a small bowl. Whisk in oil until incorporated. Add all other ingredients and whisk until fully incorporated. When ready to eat, use 2 Tbsp. salad dressing per jar and enjoy!Download Printable Version
Serving Size: 1 Jar
Amount Per Serving
Calories from Fat 31g
Total Fat 31g
Saturated Fat 12g
Trans Fat 0.5g
Total Carbohydrates 77g
Total Sugars 12g
Includes 4g Added Sugars 4g