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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!
uncooked white rice
200g tin sweetcorn
handful green grapes
large handful fresh spinach leaves
For the dressing:
salt & pepper
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.
Note: The assembled rice salad jars can be stored in the fridge for up to 4 days.