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!
Prep Time8mins
Cook Time12mins
Total Time20mins
Course: Lunch
Cuisine: Vegetarian
Servings: 4people
Author: Grace Hall
Ingredients
100guncooked white rice
½red pepper
1medium carrot
small200g tin sweetcorn
handful green grapes
large handful fresh spinach leaves
For the dressing:
3Tbspolive oil
1 ½Tbsplemon juice
2tsphoney
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.