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Chopped Salad Jars With White Balsamic-Dijon Vinaigrette

Chopped Salad Jars With White Balsamic-Dijon Vinaigrette

Hy dear readers if you love cooking and making salads than this is the best recipe for you which is Chopped Salad Jars. Make this recipe for your friends and family members it’s magically very healthy. Let us know about its recipe.

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The salad is very healthy for us. The word salad is derived from Latin word “sal” comes from French, which means salt or salty. It’s a fantastic recipe called Top 5 Healthy and Best Recipes of Salad. Salads are used in different kinds of foods items which include fruits, vegetables, grains, and eggs, etc. Salads may be served at any time during the meal such as appetizer salads, dessert salads, and palate-cleaning salads. The salad is a small dish composed of a variety of different uncooked raw vegetables, fruits, meats, etc. usually consisting of green vegetables.

The recipe has much more healthy and full of neutrinos ingredients as olive oil cucumber tomatoes etc. Cucumbers are really great for us. Some foods have the modest effect like cucumber. These low-fat vegetable have a lot of nutritional benefits, together with hydrating properties and necessary nutrients. Cucumbers are the most nutrient plant in the world and recognized to be one of the most excellent foods for your body’s overall health, frequently referred to as a super food. Cucumbers are regularly sprayed with insect killer, so it is vital to buy natural or even healthier, grow them yourself. Cucumbers are the very useful resource of B vitamins. Don’t drink sodas and coffee and eat cucumber. It is magnificent for health and provides an essential nutrient for your body.

Read about: Lemony Lentil and Chickpea Salad with Radish and Herbs

YIELD: 4 jars

 PREP TIME: 25 minutes


  • 1/3 cup bulgur wheat
  • One tablespoon Dijon mustard
  • One tablespoon white balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • One can (15 ounces) chickpeas, rinsed and drained
  • Three tablespoons olive oil
  • 4 ounces mozzarella cheese cubed
  • 1/2 cup chopped English cucumber
  • 4 ounces cooked turkey breast, cubed
  • 1/2 cup grape tomatoes, quartered
  • 1/4 cup chopped red onion
  • Six tablespoons Naturebox Tuscan Summer Mix or chopped mixed nuts

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In the medium saucepan,b oil one cup water over medium-high heat. Mix in bulgur wheat. Decrease heat to medium; cook until bulgur is soft, or about 10 to 12 minutes. Drain off any remaining liquid. Extend bulgur in a single layer on a rimmed baking pan; put it in the freezer to chill for 10 minutes as it is cool.

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In the meantime, make the vinaigrette: In a little bowl, beat jointly mustard, vinegar, salt, and pepper. While beating, gradually sprinkle in oil until all oil is incorporated.

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Divide vinaigrette between 4 pint-sized mason jars. Divide cooled bulgur wheat over vinaigrette. Layer leftover ingredients, finish with Tuscan Summer Mix. Top with lids and refrigerate up to 5 days.

I hope you must have enjoyed reading this recipe. Share it with your friends and family members. Remember to leave your feedback in the comment box below.

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