Monterey Jack mason jar salad
1 can (14 oz – 398 mL) flageolet beans, rinsed and drained
1 apple, diced
1/3 cup (75 mL) raisins
2 cups (500 mL) rice, cooked
2 tbsp (30 mL) sunflower oil
2 tbsp (30 mL) cider vinegar or white wine vinegar
Salt and freshly ground pepper
2 cups (500 mL) arugula or baby spinach
3 tbsp (45 mL) pumpkin seeds, toasted
1 cup (250 mL) Canadian Monterey Jack, diced
Yields: 3 to 4 Servings
See full recipe: https://www.dairygoodness.ca/cheese/canadian-cheese/recipes/monterey-jack-mason-jar-salad?source=calendar Monterey Jack mason jar salad true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
- Course Main Dishes
- Prep. Time 10 mins
- Yields 3 to 4 Servings
Monterey Jack is not long aged, usually only one month.
In a large bowl, add flageolet beans, apple, raisins and rice. In a small bowl, mix sunflower oil with cider vinegar. Add dressing to the salad and mix well. Season with salt and pepper.
Divide mixture among 3 or 4 mason jars, add arugula, pumpkin seeds and top with Monterey Jack. Refrigerate until ready to serve.