Layered mason jar salads with veggies, grains, and protein. Easy prep, stays fresh and crisp for days.
# What You Need:
→ Salad Base
01 - 5 cups baby spinach or mixed 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)
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, to taste
18 - Pepper, to taste
# How To Make It:
01 - Arrange all vegetables, grains, protein options, and extras. Set out 5 large mason jars (quart size recommended).
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 prepared dressing into the bottom of each mason jar.
04 - Distribute chickpeas and cooked quinoa or rice, followed by shredded carrots and diced cucumber in each jar.
05 - Add cherry tomatoes and sliced red onion on top of the previous layers in each jar.
06 - Layer sliced grilled chicken breast, crumbled feta cheese, or cooked lentils according to preference.
07 - Place baby spinach or mixed greens atop other ingredients and finish with roasted sunflower seeds or pumpkin seeds. Seal jars tightly.
08 - Store in the refrigerator for up to 5 days to maintain freshness.
09 - When ready to enjoy, shake the jar thoroughly or transfer contents to a bowl and toss. Add fresh avocado just before eating.
