Yields: 4 servings

Recipe and photo by Kelly Pfifer, Nosh and Nourish

“Looking for more amazing, on-the-go, plant-based options? Then check out @hodofoods' Thai Curry Nuggets, newly available at @publix!
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They're fully cooked, so you can eat them hot or cold, directly from the package! I love packing them in mason jar salads for an easy desk lunch, or for a picnic (who else is dreaming about sunshine and picnics?!)” - Kelly Pfifer

Ingredients

Dressing

• 1 tbsp olive oil

• 1 tsp white miso paste

• 1/2 tbsp apple cider vinegar

• 1 tbsp OJ

• pepper to taste

Salad

• Dressing (ingredients above)

• 4-6 Hodo Thai Curry Nuggets locate product

• 1 rainbow carrot, spiralized

• 1/4 cup roasted yellow bell peppers

• 1 clementine, separated into slices

• 1/8 cup crispy beets

• 1 tbsp sunflower seeds

• 1 cup baby butter lettuce (or greens of your choice)

Instructions

1. Whisk together the dressing ingredients in a small measuring cup.

2. To build the jar salad, put the dressing on the bottom, then layer the rest of the ingredients one by one in the order listed.

3. When you’re ready to eat, pour it into a bowl and stir it up! Enjoy!