Salad in a Jar

Salad in a Jar
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings


1cup pearl barley
1teaspoon finely grated lemon rind
2 1/2cups vegetable broth or water
1 carrot, grated
1/2teaspoon salt
6tablespoons bottled Italian vinaigrette dressing
1/2cup grape tomato halves
1cup fresh spinach leaves
1/2cup sliced button mushrooms


  1. Combine barley, lemon rind and water in a saucepan. Bring to a boil, reduce heat and simmer, covered, 35 to 40 minutes. Add carrot and salt. Stir and let cool completely before layering in jars.
  2. To assemble, place 3 tablespoons salad dressing in bottom of 2 (1-pint) jars. Layer half the barley mixture, half the tomatoes, half the spinach, then half the mushrooms. Repeat layers.

Recipe from The American Diabetes Association Vegetarian Cookbook by Steven Petusevsky (2013, Shop Diabetes).

Nutritional Info *per serving

  • Calories 270
  • Fat 7g
  • Cholesterol 0mg
  • Sodium 630mg
  • Carbohydrate 48g
  • Fiber 10g
  • Protein 6g