Rainbow Salad in a Glass

  • 3 cups spinach, chopped
  • 1 cup fresh corn, sliced from the cob (about 2 cobs will yield this amount)
  • 1 roasted red bell pepper, diced
  • 1 cup tomatoes, diced
  • 2 cans tuna, drained
  • 1/2 cup purple onion, diced
  • 1 avocado, sliced
  • 1 hard-boiled egg, crumbled
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon sugar
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • fresh ground pepper

  1. In four short glasses or mini trifle dishes, layer 3/4 cup chopped spinach, then 1/4 cup corn.
  2. Mix together red bell pepper and diced tomatoes. Spoon on top of the corn layer in each cup.
  3. Mix together the tuna and onion. Spoon on top of the tomato layer in each cup.
  4. Top with avocado slices, and crumbled hard-boiled egg.
  5. Blend together the oil, lemon juice, sugar, salt, garlic, and fresh ground pepper. Drizzle over each glass.
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