Vegetarian Taco Salad in a Jar

 

For the Chile-Lime Dressing:

• 2 Tab. Olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon dried ground cumin
• 1/4 teaspoon salt
• 1/2 teaspoon mustard
• Pinch red pepper flakes

For the Salad

• 1 wide-mouth pint and a half jar
• 3 tablespoons chile-lime dressing
• 1/3 cup cooked brown rice
• 1/2 cup cooked black beans
• 1/4 cup pico de gallo
• 1/4 cup sliced red onions

To make the dressing, combine all the dressing ingredients in a jar with a tight-fitting lid. Close the lid, and then shake to combine.
To make the salad, layer the salad ingredients in the order listed into the jar, packing in as much romaine as you need to create a tight pack. Cover the jar, and place it in the fridge for up to a week.
To eat, dump the entire contents of the jar into a bowl, toss, and enjoy! 

Nutrition Information: Yield: 1 Serving Size: 24 ounces
Amount Per Serving: Calories: 392Total Fat: 30gSaturated Fat: 4.1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 596mgCarbohydrates: 30gFiber: 5.7gSugar: 3.9gProtein: 6.3g

source: Wholefully

NutritioInformation:

 Yield: 1 Serving Size: 24 ounces
Amount Per Serving: Calories: 392Total Fat: 30gSaturated Fat: 4.1gTrans Fat: 0gsaturated Fat: 0gCholesterol: 0mgSodium: 596mgCarbohydra 30gFiber: 5.7gSugar: 3.9gProtein: 6.3g