• Karri Anne Cameron

Layered Caprese Salad in a Jar

Makes 2 servings

Macros:564cal, fat 33g, carbs 35g, protein 31g, fibre 4g

Ingredients

2 tbsp store-bought pesto

5 oz fresh mozzarella cheese

1 cup cherry tomatoes

1 cup cooked whole wheat penne noodles

1 cup baby spinach

4 hard boiled eggs, diced

Directions: Cook the penne noodles. In the meantime, grab 2 large jars to assemble your salads. In each jar, add the pesto first (1 tbsp/jar). Then add the mozzarella, the cherry tomatoes, the penne noodles and top with the spinach. Top with 2 hard boiled eggs. Store jar salads in the fridge for up to 2 days.


#capresesalad

#tomatoesandbasil

#summertime

#sogood

#teamange