Rainbow Rice Salad Jars
These beautiful rainbow rice salad jars are perfect for a healthy work lunch or to take along on a family picnic. With a simple child-friendly dressing, kids will love these fun rainbow salads too!
Servings: 4 people
Ingredients
- 100 g uncooked white rice
- ½ red pepper
- 1 medium carrot
- small 200g tin sweetcorn
- handful green grapes
- large handful fresh spinach leaves
For the dressing:
- 3 Tbsp olive oil
- 1 ½ Tbsp lemon juice
- 2 tsp honey
- salt & pepper
Instructions
- Cook the rice in boiling water according to packet instructions. Place cooked rice in a sieve under cold running water to cool, then drain well and place to one side until ready to assemble the jars.
- Prepare the rainbow vegetables; de-seed and finely chop the pepper, peel and grate the carrot, drain the sweetcorn, slice the grapes, wash, pat dry and roughly chop the spinach leaves.
- Place the dressing ingredients into a small jar with a lid, season to taste with the salt and pepper then shake until completely combined.
- Divide the dressing between 4 clean jars. Add the rice on top, filling each jar around a ⅓ of the way up.
- Layer the chopped pepper, grated carrot, sweetcorn and grapes on top of the rice in each jar.
- Finish with a good handful of chopped spinach, then seal each jar with a lid.
- Store in the fridge until ready to serve.
- When ready to eat, tip the jar upside down, give it a good shake to distribute the dressing then eat straight from the jar or tip into a bowl to serve.
Notes
Note: The assembled rice salad jars can be stored in the fridge for up to 4 days.