Chopped Salad Jars with White Balsamic-Dijon Vinaigrette

By KeyIngredient

Ingredients

• 1/3 cup bulgur wheat
• 1 tablespoon Dijon mustard
• 1 tablespoon white balsamic vinegar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 3 tablespoons olive oil
• 1 can (15 ounces) chickpeas, rinsed and drained
• 4 ounces cooked turkey breast, cubed
• 4 ounces mozzarella cheese, cubed
• 1/2 cup grape tomatoes, quartered
• 1/2 cup chopped English cucumber
• 1/4 cup chopped red onion
• 6 tablespoons Naturebox Tuscan Summer Mix or chopped mixed nuts

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from foxeslovelemons.com

Preparation

Step 1

In medium saucepan, bring 1 cup water to boil over medium-high heat. Stir in bulgur wheat. Reduce heat to medium; cook until bulgur is tender, or about 10 to 12 minutes. Drain off any remaining liquid. Spread bulgur in a single layer on a rimmed baking pan; transfer to freezer to chill for 10 minutes or until cool.

Meanwhile, make the vinaigrette: In a small bowl, whisk together mustard, vinegar, salt and pepper. While whisking, slowly drizzle in oil until all oil is incorporated.

Divide vinaigrette between 4 pint-sized mason jars. Divide cooled bulgur wheat over vinaigrette. Layer remaining ingredients, ending with Tuscan Summer Mix.Top with lids and refrigerate up to 5 days.

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