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Arugula, Pine Nut, and Parmesan Jar Salad

Makes 1 serving

1 Tbsp olive oil
1/3 cup pine nuts
2-3 Tbsp Lemon Vinaigrette (see recipe)
1 cup halved cherry tomatoes
2 1/2 cups arugula leaves
2 Tbsp shaved Parmigiano-Reggiano cheese

Heat the olive oil in a small skillet over medium heat. Add the pine nuts and toast, stirring frequently, until golden brown, for about 3 minutes. Remove from the heat and let cool.

Layer all the ingredients in a quart-size jar, starting with the vinaigrette and continuing with the tomatoes, arugula, and pine nuts. Finish the salad with the shaved cheese. Seal and refrigerate.

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