Prep vibrant salads in jars—colorful layers of greens, grains, protein, and dressing stay fresh all week.
# 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 1/2 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 - 1/2 cup red onion, thinly sliced
11 - 1 avocado, diced (add fresh before eating)
12 - 1/2 cup roasted sunflower seeds or pumpkin seeds
→ Dressing
13 - 1/3 cup olive oil
14 - 3 tablespoons balsamic vinegar
15 - 1 tablespoon Dijon mustard
16 - 1 clove garlic, minced
17 - Salt and black pepper, to taste
# How to Make It:
01 - Wash and prepare all vegetables, rinse chickpeas, cook and cool grains as needed, slice or crumble protein choices. Set out 5 large mason jars (quart size).
02 - In a mixing bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified.
03 - Pour 2 to 3 tablespoons of prepared dressing into the bottom of each mason jar.
04 - Add chickpeas, then quinoa or rice, followed by shredded carrots and diced cucumbers as the initial layers above the dressing.
05 - Layer halved cherry tomatoes and sliced red onion over hearty base ingredients.
06 - Add chosen protein: sliced grilled chicken, crumbled feta, or cooked lentils. Use only one per jar or combine as preferred.
07 - Top with baby spinach or mixed greens and sprinkle with roasted sunflower seeds or pumpkin seeds. Do not include avocado yet.
08 - Secure lids tightly on all jars and refrigerate upright for up to 5 days.
09 - Before eating, add diced avocado, shake the jar vigorously or pour contents into a bowl and toss to combine.
