Layered salads in mason jars stay fresh all week. Colorful veggies, grains, proteins, and flavorful dressing—perfect for summer.
# Ingredient List:
→ Salad Base
01 - 5 cups baby spinach or mixed salad 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 (optional)
09 - 1 cup cooked lentils (optional)
→ 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
# How to Make:
01 - Prepare salad components and set out 5 large mason jars (quart size).
02 - Whisk olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper in a mixing bowl.
03 - Pour 2–3 tablespoons of dressing into the bottom of each jar.
04 - Place chickpeas, quinoa or brown rice, then carrots and cucumbers into jars as the first layer.
05 - Add cherry tomatoes and red onion as the next layer.
06 - Layer sliced chicken, feta cheese, or lentils based on preference.
07 - Add leafy greens and seeds at the top to preserve freshness.
08 - Seal jars securely with lids and refrigerate for up to 5 days.
09 - When ready to eat, shake the jar thoroughly or pour contents into a bowl and toss. Add diced avocado immediately before serving.
