Crunchy Layered Salad with Walnuts and Asian Sesame Dressing

DESCRIPTION

Use a pretty Mason jar for this colorful and nutritious salad – perfect for a make-ahead portable lunch or dinner. When it’s time to serve, simply give the jar a vigorous shake, and dig into the salad’s crunchy goodness!

Total Time
0 Mins
Serves
4
Serving Size
1 salad
Meal
Lunch

Total Time

Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins

Nutrition

Calories
440 cal
Total Fat
26 g
Cholesterol
0 mg
Sodium
400 mg
Carbohydrates
42 g
Dietary Fiber
7 g
Protein
14 g

Ingredients

  • 1 cup California walnut halves and pieces
  • 2 cups brown rice, cooked
  • 1 cup shelled edamame, frozen
  • 1 cup bell peppers, fresh, diced
  • 1 cup tomatoes, fresh, diced
  • ½ cup light Asian sesame dressing

Preparation

  1. Cook edamame according to the directions on the package. Drain well and place edamame in a shallow dish to cool. Cover and place in the refrigerator to cool until it’s time to assemble the salad.
  2. Cook brown rice according to directions on the package. Place in shallow dish to cool. Cover and refrigerate until you’re ready to assemble the salad.
  3. Chop California walnuts into bite size pieces. Place chopped walnuts in a bowl until you’re ready to assemble the salad.
  4. Dice bell peppers and place in bowl until you’re ready to assemble the salad.
  5. Dice tomatoes and place in bowl until you’re ready to assemble the salad.
  6. To assemble the salad, place 2 tablespoons of salad dressing in the bottom of the canning jar, followed by ½ cup of cooked brown rice, ¼ cup diced bell peppers, ¼ cup diced tomatoes, ¼ cup edamame and ¼ cup lightly chopped walnut pieces.
  7. Twist lid tightly to seal jar. Shake and serve immediately, or store in the refrigerator for future use.