- Wash hands with soap and water.
- Rinse fresh produce.
- In a small bowl, whisk together sour cream, buttermilk, mayonnaise, cheese, lemon juice, peppercorns, garlic salt and onion powder. Set aside.
- Divide and layer the salad ingredients evenly between 4 quart-size jars in this order: dressing, beets, garbanzo beans, 1/2 cup arugula, carrots, red onion, 3 tablespoons walnuts, 1/2 cup arugula and 3 tablespoons walnuts.
- Seal and refrigerate until ready to eat.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Calories: 278, Total Fat: 14g, Saturated Fat: 3g, Cholesterol: 14mg, Sodium: 750mg, Carbohydrates: 32g, Fiber: 8g, Sugars: 11g, Protein: 9g