Layering your work salad in jars is the best way to keep all your ingredients fresh and crunchy for lunchtime.

Ingredients

Dressing

• 80 ml (⅓ cup) Rhodes Quality Chakalaka Mild and Spicy
• 80 ml (⅓ cup) plain yoghurt
• Salt and freshly cracked black pepper

Salad

• 500 ml (2 cups) cooked pasta of choice, bow ties, macaroni, penne
• 2 small tomatoes, chopped
• 65 ml (¼ cup) cucumber, chopped
• 65 ml (¼ cup) Rhodes Quality Whole Kernel Corn, drained
• 65 ml (¼ cup) Rhodes Quality Butter Beans in Brine, rinsed and drained
• 250 ml (1 cup) shredded cooked chicken
• 500 ml (2 cups) crunchy lettuce

Method

1. To make the dressing mix together the Rhodes Quality Chakalaka Mild and Spicy and the yoghurt and season to taste.
2. Divide the dressing and pour into the bottom of two mason jars.
3. Layer up the remaining salad ingredients dividing the amounts between the two jars in the order that in the order they are given; first the pasta, then tomatoes, cucumber, Rhodes Quality Whole Kernel Corn, Rhodes Quality Rhodes Quality Butter Beans, chicken and finally the lettuce.
4. Seal the jars and refrigerate or keep in a lunch cooler until needed.

Servings

Makes 2

Cooking Tip

140 g raw pasta will yield the correct amount. 

Change out the Rhodes Quality Butter Beans for Rhodes Quality Three Bean Mix

Cooking Times

Prep Time: 20 minutes Cooking Times:  0 minutes