Description
For a refreshing, light lunch this spring/summer, you have to make this asparagus balasmic fettuccine Mason jar salad! It’s easy to make, and so tasty!
Ingredients
- 12 asparagus spears
- 1 cup diced bell pepper
- 2 cups fettuccini or noodle of choice (I used a refrigerated fettuccini)
- 3 cups fresh spinach
- Handful fresh basil leaves
- 1 cup chopped tomatoes
- 1⁄2 cup feta cheese
- 1⁄2 cup kalamata olives
- 1⁄2 tbsp coconut oil
- 1/3 cup balsamic vinegar
- 1 tbsp Dijon mustard
- 1 minced garlic cloves
- 1 tsp marjoram
Instructions
1. Boil noodles.
2. Chop asparagus on the diagonal into 1 1⁄2” pieces and sauté in coconut oil until cooked, yet crisp. Set aside to cool.
3. In a small dish, combine balsamic vinegar, Dijon mustard, garlic, marjoram.
4. Roll basil leaves and thinly slice.
5. Add basil leaves to balsamic dressing.
6. Layer the Mason jar salad: put half the noodles on the bottom of 3 pint jars. Top with spinach, bell pepper, tomatoes, olives, feta, and asparagus (pressing ingredients into the jar). Finish with the rest of the noodles and top with balsamic dressing.
7. Store in refrigerator until serving. Then enjoy your asparagus balsamic fettuccine Mason jar salad!