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Salad Jars with Honey Mustard Dressing
- RECIPE MAKES: 2 x salad jars
- COOK TIME: 10 minutes
Method
Step 1
Add the dressing to the bottom of each jar.
Step 2
Layer the tomatoes, cucumbers, red onion, celery, asparagus, peppers and carrots to the jar.
Step 3
Top with the mushrooms, baby corn and lettuce.
Step 4
Seal jar with lid. When ready to eat, tip the jar upside down (with the lid still on!) and allow the dressing to run down to cover the vegetables at the top of the jar.
Step 5
Open the lid and serve.
Serving Suggestion:
Add any permitted veg that you fancy but keep the crunchier vegetables at the bottom near the dressing and the softer vegetables near the top to prevent sogginess!
Top Tip:
Prepare in advance and store in fridge overnight.
Ingredients
- 15ml Hellman’s Honey & Mustard dressing
- 2 Cherry tomatoes, chopped
- 1/4 Cucumber, sliced
- 1/2 Red onion, sliced
- 1 stick of Celery, chopped
- 1 Asparagus, chopped
- ½ Red Pepper, sliced
- ½ Carrot, chopped
- 2 Mushrooms, sliced
- 2 Baby corn, drained
- ½ Romaine lettuce, chopped
- Salt and pepper (optional)
Table
