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- Preparing Time: 15 minutes
- Total Time: -
- Served Person: 4
- 1 tablespoon dijon mustard
- 1/4 cup extra-virgin olive oil
- 1 cup shredded carrots
- 1/4 cup apple cider vinegar
- salt and ground black pepper to taste
- 2 teaspoons honey
- 1 cup baby spinach leaves
- 1 cup shredded beets
- 1 cup garbanzo beans (chickpeas), drained and rinsed
- 5 half-pint canning jars with lids and rings
- Carbohydrate 23.7
- Fat 14.8
- Protein 4
- Sodium 364
- Calories 243 calories;
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. 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.
