Ingredients
To make this salad, in the jar, put items in this order:
Chile-Lime Dressing (I use about two tablespoons of dressing per pint-sized jar)
Cooked Brown Rice
Cooked Chickpeas
Salsa
Red Onions
Halved Grape Tomatoes
Chopped Cilantro
Chopped Romaine
Dressing
2 T olive oil
2 T fresh lime juice
1 tsp. dried ground cumin
Pinch red pepper flakes
Salt and pepper to taste
Preparation
Because of the tomatoes and salsa, this salad is a bit “wetter” than others and care should be taken not to tip it or turn it to avoid the romaine getting soggy.
