Vibrant salads layered in jars stay fresh all week. Simple meal prep with grains, veggies, and proteins.
# The Ingredients You'll 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, omit for vegetarian or vegan)
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
→ 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
# Step-by-Step Instructions:
01 - Arrange all salad ingredients and set out 5 large, quart-sized mason jars.
02 - In a mixing bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper.
03 - Pour 2 to 3 tablespoons of dressing into the bottom of each jar.
04 - Layer chickpeas, quinoa or rice, followed by shredded carrots and diced cucumber at the bottom.
05 - Distribute cherry tomatoes and sliced red onion above the hearty ingredients.
06 - Place sliced chicken, crumbled feta, or cooked lentils as the next layer.
07 - Top each jar with baby spinach or mixed greens and roasted seeds to keep these layers crisp.
08 - Seal the jars tightly and refrigerate for up to 5 days.
09 - When ready to eat, shake the jar vigorously or pour the salad into a bowl and toss. Add diced avocado just before serving.
