Low FODMAP Mason Jar Salad

5 from 1 vote

Course Main Dish, Salad

Cuisine American, Gluten Free, Mediterranean, Vegetarian

Keyword Budget-friendly, Fiber, Make ahead, Mason jar, Meal prep, No cooking, Quick, Salad, Vegan

Condition Dairy Free, Diabetes, Gluten Free, Heart Health, Low FODMAP, Low Sodium, Nut Free, PCOS, Vegetarian

Servings serving

Ingredients

Layers

1/4 cup carrot sliced
1/4 cup bell pepper red, chopped
1/4 cup cucumber chopped
1/4 cup chickpeas drained, rinsed
1/4 cup brown rice
1/2 cup cabbage red, chopped
2 cups lettuce
2 Tbsp sunflower seeds

Dressing

3/4 Tbsp balsamic vinegar
2 1/4 Tbsp olive oil garlic infused
salt to taste
black pepper to taste

Instructions

Combine vinegar, oil, salt and pepper at the bottom of your mason jar.
Next layer carrots, bell peppers, cucumber, chickpeas, rice, cabbage, greens, and sunflower seeds on top of dressing in jars.
You can refrigerate for up to 3 days. Shake before serving and dump in a bowl.

Notes

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Nutrition