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MASON JAR SALAD

Mason Jars of salads

Food prep gets a bad rap for being boring. I think all those stock images of Tupperwares full of grilled chicken, rice, and broccoli circulating online may have done some damage! Suffice it to say it doesn’t need to be like that.

Take this Mason Jar Salad concept. It’s convenient, portable, and endlessly variable based on your own unique tastes. Just layer in your favorite veggies and healthy toppings as pictured, seal it up, take it with you, and when you’re ready to eat, hit it with some dressing, turn it over a few times in your hands, and you’ve got a delicious, energizing meal anytime, anywhere.

Here’s how I do mine:

Recipe

SERVES 4 - Cut or double recipe.

MASON JAR SALADS

Ingredients

Steps

  1. Combine oil, vinegar, mustard, pepper, and salt into a mason jar, shake to make dressing then divide into 4 mason jars.

  2. Divide onion, cucumber, chickpeas, bell pepper, hearts of palm, tomatoes, freekeh and quinoa into all 4 jars, top with the spinach and feta.

  3. Shake the jar to distribute dressing before serving. Eat straight from the jar, or empty contents into a bowl.

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