Vibrant mason jar salads with greens, protein, and veggies. Stay fresh and crisp for easy summer prep.
# What You'll Need:
→ Salad Base
01 - 5 cups baby spinach or mixed leafy greens
02 - 2 cups cherry tomatoes, halved
03 - 2 cups cucumber, diced
04 - 1 cup carrots, shredded
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 serving)
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
# Steps:
01 - Organize all fresh and cooked salad components. Set out 5 quart-sized mason jars for layering.
02 - Whisk olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper in a mixing bowl until emulsified.
03 - Distribute 2 to 3 tablespoons of dressing into the base of each jar.
04 - Layer chickpeas, quinoa or rice, then carrots and cucumbers to prevent greens from soaking.
05 - Top with halved cherry tomatoes and sliced red onions for acidity and crunch.
06 - Layer sliced chicken breast, crumbled feta cheese, or cooked lentils according to preference.
07 - Finish with leafy greens and roasted seeds at the top to maintain freshness.
08 - Seal jars securely and refrigerate for up to 5 days. Greens and seeds remain crisp.
09 - Shake jar vigorously or transfer contents to a bowl and toss. Add diced avocado immediately before eating.
