Colorful mason jar salads layered with veggies, grains, and protein—easy, fresh, and ideal for quick summer meals.
# What You'll Need:
→ 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 carrots, shredded
05 - 1 1/2 cups cooked quinoa or brown rice, fully cooled
06 - 1 cup canned chickpeas, drained and rinsed
→ Protein Options
07 - 2 grilled chicken breasts, sliced (optional)
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
→ 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 black pepper, to taste
# How to Cook:
01 - Rinse, chop, and portion all produce as listed. Lay out 5 large mason jars (1 quart each).
02 - Combine olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper in a bowl. Whisk thoroughly until emulsified.
03 - Pour 2 to 3 tablespoons of dressing into the bottom of each mason jar.
04 - Place chickpeas at the bottom, followed by cooled quinoa or brown rice, then add shredded carrots and diced cucumbers directly above.
05 - Top with halved cherry tomatoes and sliced red onion.
06 - Next, add selected protein: sliced chicken breast, crumbled feta cheese, or cooked lentils.
07 - Top each jar with baby spinach or mixed greens, followed by roasted sunflower or pumpkin seeds to keep delicate ingredients fresh.
08 - Close each jar securely with a lid and refrigerate for up to 5 days.
09 - When ready to eat, add diced avocado to jar, shake well to distribute dressing, or invert contents into a bowl and toss.
