Layered Caprese Pint-Jar Salad

Recipe

Salad
Layered Caprese Pint-Jar Salad

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3.74 out of 5 stars
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19 ratings

Recipe Data

2
Servings
20min
Prep
20min
Total

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Description

A light sprinkling of salt on the salad just before eating brings out the tomato juices, which taste delicious with the sweet milky cheese and fragrant basil.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 2
QuantityIngredientAdd
Pesto Dressing
½ c.Hy-Vee whole-wheat penne pasta
½ c.fresh basil leaves
2 clove(s)garlic, peeled
1 tbsp.Hy-Vee chopped walnuts
2 tbsp.Hy-Vee grated Parmesan cheese
2 tbsp.Hy-Vee canola oil
Salad
5 oz.fresh mozzarella cheese, sliced
1 c.red cherry tomatoes, halved
1 c.yellow cherry tomatoes, quartered
1 c.baby spinach leaves
fresh basil, sliced into thin ribbons
Hy-Vee salt, to taste

Things To Grab

  • Food processor
  • 2 glass screw-top jars, such as mason jars

Directions

  1. Cook pasta according to package directions; rinse and drain; set aside.
  2. For pesto dressing, in a food processor combine basil, garlic, walnuts and Parmesan cheese. Cover and pulse until combined. Slowly add oil. Cover and process until thoroughly combined.
  3. Divide pesto between 2 jars. Top with mozzarella slices, red and yellow cherry tomatoes, pasta, spinach and basil ribbons. Cover and chill.
  4. To serve, empty contents onto a plate, tossing to combine. Season with salt to taste.

Nutrition facts

Servings

340 Calories per serving

Amounts Per Serving

  • Total Fat: 31g
  • Cholesterol: 55mg
  • Sodium: 230mg
  • Total Carbohydrates: 23g
  • Protein: 19g

Daily Values

0%
Vitamin A 80%
0%
Vitamin C 50%
0%
Iron 15%
0%
Calcium 50%

Recipe Source:

Hy-Vee Seasons Health 2016