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Meli-Melo Salad in a Jar https://www.metro.ca/userfiles/image/recipes/salade-meli-melo-10088.jpg PT20M PT00M PT20M
Combine all the ingredients for the vinaigrette and whisk to make an emulsion.In 4 x 1 L Mason jars, divide the vinaigrette, the chickpeas, the carrots, the edamame beans, the tuna, the bocconcini, the cocktail tomatoes and the miniature arugula. Season.Close the jars and shake well just before serving.
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Meli-Melo Salad in a Jar

Meli-Melo Salad in a Jar

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portions
0:20
Preparation
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COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • vinaigrette

  • 1/3 cup
    (80 mL)
    rice vinegar
  • 1/2 cup
    (125 mL)
    olive oil
  • 1 tsp.
    (5 mL)
    honey
  • 1 tsp.
    (5 mL)
    orange zest
  • 1/4 cup
    (65 mL)
    squeezed orange juice
  • 2 Tbsp.
    (30 mL)
    roasted sesame seeds
  • 2 tsp.
    (10 mL)
    Dijon mustard
  • salad

  • 2 cups
    (500 mL)
    canned cooked chickpeas, well rinsed and drained
  • 2 cups
    (500 mL)
    carrot, peeled and minced
  • 2 cups
    (500 mL)
    edamame beans, blanched and drained
  • 2x170 g
    chunks of pale tuna, crumbled
  • 200 g
    (8 balls) mini bocconcini, cut in 4 slices each
  • 12
    red tomatoes cocktail, cut in quarters
  • 6 cups
    (1 1/2 L)
    miniature arugula

  • salt and pepper
Imprimer ma sélection

Preparation

Combine all the ingredients for the vinaigrette and whisk to make an emulsion.

In 4 x 1 L Mason jars, divide the vinaigrette, the chickpeas, the carrots, the edamame beans, the tuna, the bocconcini, the cocktail tomatoes and the miniature arugula. Season.

Close the jars and shake well just before serving.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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