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“I created this recipe using techniques from the "salad-in-a-jar" recipes that are so popular now. I like to take this as a work lunch.”
READY IN:
35mins
SERVES:
1
YIELD:
2 1/4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Layer all ingredients in a container in order as written above.
  2. Be sure NOT to pour lemon juice and olive oil over the kale, as the kale will become soggy and the lunch won't last as long.
  3. By lunch time, the corn should be defrosted.
  4. You may dump all contents into another bowl before eating in order to mix the ingredients. I prefer to eat it out of the container cutting through all the layers to get a taste of everything.

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