JULY 16TH – FRESH SPINACH, CORN FRITTERS, and ICE CREAM SUNDAES;

Salad in a Jar

1 c. baby spinach leaves

1 c. shredded beets

1 c. shredded carrots

1 c. garbanzo beans (chickpeas), drained and rinsed

¼ c. extra-virgin olive oil

5 half-pint canning jars with lids and rings

¼ c. apple cider vinegar

1 Tbsp. Dijon mustard

2 tsp. honey

Salt & ground black pepper to taste

Layer ¼ c. spinach, ¼ c. beets, ¼ c. garbanzo beans and ¼ c. shredded carrots in each of 4 jars. Combine olive oil, vinegar, mustard, honey, salt & pepper in remaining jar; place lid on jar. Shake until dressing is evenly combined. Pour ¼ of dressing over each salad.