Salad in a Jar

By á-36350

Ingredients

• Balsamic Vinaigrette
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1-2 tbsp water (more or less depending on the consistency you want)
• 2 tbsp honey (can be replaced with agave or brown sugar)
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• Salad
• Makes 2 salads (Salads pictured were made in 32 oz mason jars)
• 1 cup cooked quinoa
• 2 big handfuls spinach
• 1 cup chopped mushrooms
• 1 cup cherry tomatoes
• 1/2 red onion, diced
• 4 tbsp balsamic vinagrette

Preparation

Step 1

Dressing
Throw everything in the blender, blend for about 30 seconds, then store in a jar for 1-2 weeks.

Salad
Layer the ingredients in the jar as follows:
dressing
onion
mushrooms
tomatoes
quinoa
spinach

The most important part of the layering is making sure the dressing and the spinach (or whatever ‘leaf’ you choose) don’t touch. As long as they stay separate, these salads can be made up to 4 days in advance and will stay fresh in the fridge with a lid on. This is one of my tricks to eating salad everyday for lunch at work. I make a few jars on Sunday night and just grab one to bring to work everyday. When you’re ready to eat, just shake it up.