Layered salads in jars featuring greens, grains, and proteins. Stay fresh for days—ideal for easy summer meal prep.
# 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, 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
→ 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
# How To Make:
01 - Prepare all salad elements and arrange 5 large mason jars with lids (quart size recommended).
02 - Combine olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper. Blend thoroughly with a whisk.
03 - Pour 2 to 3 tablespoons of dressing into the base of each jar.
04 - Begin layers with chickpeas and cooled quinoa or brown rice, followed by shredded carrots and diced cucumber.
05 - Top with halved cherry tomatoes and thinly sliced red onion.
06 - Add sliced chicken breast, crumbled feta cheese, or cooked lentils, as desired.
07 - Finish layering with leafy greens and roasted sunflower or pumpkin seeds to maintain crispness.
08 - Secure jar lids tightly and refrigerate for up to 5 days.
09 - To enjoy, shake the jar to coat ingredients in dressing or pour into a bowl and mix. Add freshly diced avocado immediately before serving.
