Layered salads in mason jars keep fresh all week. Enjoy customizable combinations of greens, grains, and protein.
# What You'll Need:
→ Salad Base
01 - 5 cups baby spinach or mixed salad greens
02 - 2 cups cherry tomatoes, halved
03 - 2 cups cucumber, diced
04 - 1 cup shredded carrots
05 - 1.5 cups cooked quinoa or brown rice, cooled
06 - 1 cup canned chickpeas, drained and rinsed
→ Protein
07 - 2 grilled chicken breasts, sliced (optional; omit for vegetarian)
08 - 1 cup feta cheese, crumbled
09 - 1 cup cooked lentils
→ Extras
10 - 0.5 cup red onion, thinly sliced
11 - 1 avocado, diced (add fresh before serving)
12 - 0.5 cup roasted sunflower seeds or pumpkin seeds
→ Dressings
13 - 1/3 cup olive oil
14 - 3 tablespoons balsamic vinegar
15 - 1 tablespoon Dijon mustard
16 - 1 clove garlic, minced
17 - Salt and pepper, to taste
# Steps:
01 - Wash and prep baby spinach, cherry tomatoes, cucumber, carrots, and red onion. Cook quinoa or brown rice and allow to cool.
02 - Combine olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper in a mixing bowl. Whisk until emulsified.
03 - Pour 2 to 3 tablespoons of the dressing into the bottom of each large mason jar.
04 - Add chickpeas, quinoa or rice, carrots, and cucumbers as the first layer on top of the dressing.
05 - Place cherry tomatoes and sliced red onion over the hearty base in each jar.
06 - Add sliced grilled chicken, crumbled feta, or cooked lentils as the protein layer.
07 - Add baby spinach or mixed greens and sprinkle roasted sunflower or pumpkin seeds on top.
08 - Secure lids tightly on each jar and refrigerate for up to five days.
09 - When ready to eat, shake the jar vigorously or pour contents into a bowl. Toss well and add fresh diced avocado before serving.
