Vibrant, layered salads keep fresh all week. Packed with veggies, grains, custom proteins, and tangy dressings.
# Components:
→ 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)
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 pepper, to taste
# Method:
01 - Wash, chop, and arrange all ingredients. Set out 5 large mason jars (quart size recommended).
02 - Whisk olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper in a mixing bowl until emulsified.
03 - Pour 2 to 3 tablespoons of dressing into the bottom of each mason jar.
04 - Add chickpeas, cooked quinoa or brown rice, shredded carrots, and diced cucumber to each jar as the first layers.
05 - Top with halved cherry tomatoes and thinly sliced red onion.
06 - Add sliced grilled chicken, crumbled feta cheese, or cooked lentils according to preference.
07 - Add baby spinach or mixed greens followed by roasted seeds to preserve crunch.
08 - Secure lids tightly and refrigerate jars for up to 5 days.
09 - Shake jar to distribute dressing or pour contents into a bowl and toss. Add fresh diced avocado immediately before consumption.
