I have been on a salad mason jar kick right now mainly because they are just so dang easy and healthy! With always being on the go during my internship and having to pack lunches all the time, this salad comes in handy. You can cook off your chicken and quinoa the night before for quick preparation in the morning. What is so fun about mason jar salads is that you can really include anything you would like in it! However, I would recommend to always put your spinach, arugula, romaine, etc. at the top of the mason jar. Bring a bowl with you and pour your jar salad in the bowl, and your lettuce will then be on the bottom and all of your fixings layered over. YUM!
There really is grilled chicken in this mason jar even though the picture does not show it! The chicken got hidden behind the strawberries – whoops! I made one of my favorite go-to salad dressing to go along with this salad: Balsamic vinegar + dijon mustard. I love it because it is low cal and low fat, unlike many other store-bought salad dressings. These salads can also help you with getting a variety of colored fruits and veggies in your diet…I always like to say “eat the rainbow!” I hope you making these salads as much as I do! Enjoy <3
- 1 large carrot sliced or peeled
- 1/3 cup cooked red quinoa
- 1/2 chopped cucumber
- 6 oz. grilled chicken
- 3 strawberries
- 1-2 oz. feta cheese
- 8 cherry tomatoes
- handful of spinach of salad of choice
- 1/4 cup balsamic vinegar
- 2 Tbsp. Dijon mustard
- Layer ingredients in mason jar as shown in picture and listed above.
- Whisk balsamic vinegar and mustard together and put in separate container. Pour dressing over salad when ready to eat.