In this Salad in a Mason Jar recipe, feel free to use any baby version of any leafy green variety that you can find. You can either use baby spinach or baby kale or baby arugula or whatever you like! Nutritionally, the baby versions are no different from their adult counterparts. But the baby leaves are definitely more tender, and some can taste milder than their adult versions.
Leafy greens are packed with antioxidants and very high in vitamin B6, magnesium, potassium, copper, and manganese. Like most vegetables and fruits, they are very low in calories and packed with essential dietary fiber and should be included as part of your healthy daily diet. Studies have shown that the vitamin K in beet greens contain amazing blood clotting properties and can work with calcium and magnesium to help your body boost your bone health and ward off osteoporosis. Consuming leafy greens on a regular basis have also been shown to have a beneficial impact on fighting Alzheimer’s disease. Leafy greens also have been found to contain higher amounts of iron compared to red meats and have also been shown to be better absorbed by our bodies than the iron found in red meats.
Baby leafy greens are quite easy to find at your local markets these days and they usually come already washed and ready to use in a clamp shell type container. I find it very convenient. No cutting board, no messy chopping and best of all, no clean up!
The other salad ingredients in this recipe are also very easy to find all year round – cherry tomatoes, granny smith apple, radishes, beets, and celery. All these vegetables contain tons of vitamins and minerals that are essential for your body and serving this salad in a jar makes it oh so portable for a healthy meal or snack on-the-go!
Want more salad ideas? Check out this Rainbow Salad recipe.