Colorful Jarred Salads with Turkey
Using sturdy, crunchy veggies like kale, cucumbers, cabbage and carrots ensures that this hearty salad stays crisp in the fridge for several days, making it an ideal make-ahead lunch.
Ingredients
- ½ cup favorite salad dressing
- 1 can chickpeas, rinsed and drained
- 1 (7-ounce) package APPLEGATE ORGANICS® or APPLEGATE NATURALS® Oven Roasted Turkey, chopped
- 1 English cucumber, chopped
- 6–8 radishes, thinly sliced
- 1½ cups shredded carrots
- 1½ cups shredded red cabbage
- 6 cups shredded kale, or as needed
Instructions
Arrange three 1-quart mason jars on a work surface. Divide the dressing evenly among the 3 jars, followed by the chickpeas, chopped turkey, cucumbers, radishes, carrots, and red cabbage. Add enough kale to each jar to fill completely. Seal and refrigerate until ready to eat. Salads will keep for up to 4 days in the refrigerator.
Arrange three 1-quart mason jars on a work surface. Divide the dressing evenly among the 3 jars, followed by the chickpeas, chopped turkey, cucumbers, radishes, carrots, and red cabbage. Add enough kale to each jar to fill completely. Seal and refrigerate until ready to eat. Salads will keep for up to 4 days in the refrigerator.