Spoon dressing into 3-cup resealable container; top with remaining ingredients. Cover with lid.
Refrigerate until ready to pack in insulated lunch bag.
Shake container to coat salad with dressing just before serving.
Add 2 Tbsp. chopped fresh cilantro to salad before refrigerating.
Salad can be stored in refrigerator up to 24 hours before serving.
The colorful mixture of vegetables in this low-sodium salad are rich in both vitamins A and C and a good source of fiber.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.