Ingredients
5
5 servings
- •2 tablespoons lemon juice
- •2 tablespoons red wine vinegar
- •1 tablespoon minced shallot
- •½ teaspoon salt
- •¼ teaspoon ground black pepper
- •¼ cup extra-virgin olive oil
- •5 pint-sized jars with lids
- •1 (15 ounce) can cannellini beans, drained and rinsed
- •20 cherry tomatoes, halved
- •8 cups stemmed kale, cut into ribbons
- •1 pinch salt
- •5 tablespoons freshly grated Parmesan cheese
Instructions
- Whisk lemon juice, red wine vinegar, shallot, salt, and pepper in a medium bowl. Slowly drizzle in olive oil, whisking constantly until dressing is combined.
- Line jars up in an assembly line fashion. Divide beans evenly between the jars. Spoon about 1 1/2 tablespoons dressing over the beans. Add 8 tomato halves to each jar.
- Sprinkle kale with salt and lightly massage until leaves are slightly softened and starting to turn a brighter green color, 20 to 30 seconds. Divide kale between the jars, packing it down tightly to squeeze out air pockets.
- Top each salad with 1 tablespoon Parmesan cheese. Place lids on jars and refrigerate. Pour salad out into a bowl and toss when ready to eat.
Nutritional Facts
Per 5 servings
- Calories: 206
- Carbohydrate: 16g
- Fat: 13g
- Fiber: 4g
- Protein: 6g
- Sugar: 0g
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