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SALAD IN A JAR

Salad in a jar

INGREDIENTS

  • 1 liter Mason Jar (or any jar the same size)
    For the dressing at the bottom:
  • 1½ tsp balsamic vinegar
  • ½ tbsp water
  • 2 tsp olive oil
  • ¼ tsp Dijon mustard
  • Freshly ground pepper
  • 10 cherry tomatoes, halved
  • ¼ cup chickpeas (from the can, drained and rinsed)
  • 2 oz canned tuna, in water (drained) or 2 hard boiled eggs, chopped
  • ½ cup cooked quinoa (any color)**
  • 2 cup veggies - I like to layer the harder ones down first such as sliced radish, sliced celery, shredded carrot, raw cauliflower, then shredded lettuce on the top

DIRECTIONS

  1. Mix all the dressing ingredients first in the bottom of your jar - shake to mix.
  2. Layer the salad making sure you put the items at the bottom that can sit in the dressing. I like putting the tomatoes and the chickpeas at the bottom.
  3. Then put the tuna, egg or any protein you are using, then the quinoa. This should fill half the jar.
  4. The other half of the jar should be ALL VEGGIES. I always put the harder ones first such as the raw cauliflower, celery and carrot. Always add the lettuce last. Close the jar and pack for lunch (try to keep upright).
  5. Don’t shake until ready to eat

Serves 1

* I always make 1 cup of dry quinoa and once its cooked use what I need and use the rest for another time. It freezes well also.

To make quinoa use 1 cup DRY UNCOOKED quinoa: Rinse 1 cup quinoa in a strainer, place in small pot. Put 1½ cup water into the pot with the quinoa. Bring to a boil over med-high heat. As soon as it boils, turn the heat to very low and cover the pot and cook for 15 minutes. Immediately remove from heat, remove lid and fluff the quinoa with a fork. Allow to cool and use as needed.
NOTE - 1 cup DRY quinoa will make 3 cups cooked. For the Salad in a Jar single serving recipe, you will only need ½ cup COOKED quinoa, so you will have quite a bit of leftover cooked quinoa. Put it in your fridge, it will last 4 days or freeze it.

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About Carolyn Cohen

Carolyn Cohen, Natural Foods Chef, has owned and operated DELICIOUSDISH Cooking School for the last 15 years. DELICIOUSDISH Cooking School specializes in whole natural food HOME cooking, meal panning, and healthy eating. CAROLYN also owns DELICIOUSNUTRITION, a nutrition based culinary school specializing in holistic health and nutrition. Classes focus on clean-eating programs, superfoods and classes targeting specific health concerns and goals. Carolyn, is an Occupational Therapist by training who left her practice to pursue her passion - cooking. She started cooking at a very young age, and takes great pride in planning both simple, everyday meals and menus you can entertain with. Her informative and casual teaching style has inspired people to become great cooks and to enjoy being in the kitchen.

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