Rainbow Salad Jars

Here’s a short-week lunch idea to colour your day. #SpekkoHowTo

Scroll down for the recipe.

For the salad

1 cup shaved red cabbage

1 cup peeled and julienned carrots

1 handful baby spinach

1 ring feta cheese

¼cup almonds, toasted

1/2 cup diced strawberries

½cup corn, blanched

1 cup cooked Spekko Saman Brown Rice

For the vinaigrette

15 ml (1 tbsp) Dijon mustard

30 ml (2 tbsp) tahini

15 ml (1 tbsp) honey

45 ml (3 tbsp) rice wine vinegar

¼cup extra virgin olive oil

15 ml (1 tbsp) coriander, finely chopped

Salt and milled pepper

1. Layer all the salad ingredients into 2 glass jars in order of the colours of the rainbow.

2. In a separate, smaller jar, mix all vinaigrette ingredients. Close the jar lid tightly and shake to combine.

3. Just before eating, pour the vinaigrette over the salad