Salad In A Jar

Salads are a great item to keep on hand! They are great for lunches or side dishes. I found this recipe recently for a salad in a jar and I absolutely love it! This is a great way to prepare a salad so it’s ready to grab and eat. I am so adding these salads to my fast!


Balsamic Vinaigrette Dressing:

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

A few notes on the dressing:

1. Add all the dressing ingredients together in a blender, crank it up for only about 30 seconds, and the store in the fridge.

2. Add a little water and it will help spread out your dressing for another couple salads

3. You can add any ‘flavorings’ to the dressing. Roasted garlic, basil, shallots, onions…This is a great dressing as is, or as a base for adding additional flavors.

Salad: (Makes 2 salads – I recommend using 32 oz mason jars)

1 cup cooked quinoa (optional)

2 big handfuls spinach

1 cup chopped mushrooms

1 cup cherry tomatoes

1/2 red onion, diced

4 tbsp balsamic vinaigrette

Layer the ingredients in the jar as follows:

Dressing

Onion

Mushrooms

Tomatoes

Any other vegetables you like (green pepper, cucumber, etc)

Quinoa

Spinach (Any green of your choice)

Directions:

Place all ingredients into a small jar (canning jar), anything with a lid works well

Shake to mix thoroughly

Stores in fridge for 1-2 weeks


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. When you’re ready to eat, just shake it up!

Enjoy!

Martha