Good Lifestyle

The rose and green are not just a winning combination for preppy clothing. They make a big pair in this good healthMason Jar salad Recipe too. With garbanzo beans, salmon and grapefruit, with a curly cabbage base, this pink and green salad is a nutritional power plant.

Mason Jar salads are an easy way to advance your lunches in advance for the week. You will not be tempted to buy lunch after your arrival at the office. This recipe will take a little work, including cooking salmon fillets. However, it will remain cool in the refrigerator for three days up to three days, then a day of preparation will give you four salads to return. And with all the flavor of this Mason Jar salad recipe, you will not even want to eat it more than once a week.

Nutrition:369 calories, 20 g of grease (3 g saturated), 347 mg of sodium, 11 g of fiber, 8 g of sugar, 24 g protein

Made 4 servings

Ingredients

2 4 oz salmon fillets
1/4 c.
1/8 c. Trette pepper black
3-4 c.
2 tablespoons of Tahini
2-3 cject lemon juice
4 c. Olive oil
1/4 c. Garlic powder tea
10 mugs Kale chopped
Dash casher salt
1 grapefruit
1/2 cup garbanzo beans not added canned without salt, rinsed and drained
1 lawyer
Black or white sesame seeds (optional)

How to do it

1. Preheat the oven to 450 ° F. line a small leaf with flange with aluminum foil and an anti-adhesive cooking layer. Place the salmon fillets on the prepared pastry plate. Pat dry. Season with salt and pepper according to your taste. Cook for 8 to 10 minutes, or until salmon slips easily with a fork.
2. Meanwhile, in a small bowl, mix water, tahini, lemon juice, teaspoon oil, garlic powder, 1/4 c salt. Tea and 1/8 c. Pepper tea.
3. In a large bowl, rub Kale with the remaining 3 thirds of oil and kosher salt. Divide the Kale prepared from four pints.
4. Cut a slice of the two ends of the grapefruit. Cut the peel and the white part of the skin (the marrow), working up and down. Working on a bowl to collect the juice, hold grapefruit in one hand; Enter the grapefruit on its side and cut into the center between a section and the membrane. Cut along the other side of the section next to the membrane to release the section. Define sections and side juice.
5. Top Kale with salmon and garbanzo beans. Top with grapefruit sections.
6. Peel, seed and chopperlawyer. Place pieces in a bowl with grapefruit juice. Mix to coer. Divide the lawyer in Pints. Sprinkle with vinaigrette. Cover and cool up to 3 days. Garnish with sesame seeds, if desired.

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