I came across this SIMPLE recipe with delight. Although the ingredients are a no-brainer, the order in which you put them is crucial.
Without further ado, I give you, a salad in a jar:
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
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
Directions
Place all ingredients into a small jar (canning jar). Anything with a lid works well.
Shake (or blend in a blender) to mix thoroughly. Stores in fridge for 1-2 weeks.
Place all ingredients into a small jar (canning jar). Anything with a lid works well.
Shake (or blend in a blender) to mix thoroughly. Stores in fridge for 1-2 weeks.
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
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 a great trick to eating salad everyday for lunch at work. Just make a few jars on Sunday night and grab one to bring to work everyday. When you're ready to eat, just shake it up.
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
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 a great trick to eating salad everyday for lunch at work. Just make a few jars on Sunday night and grab one to bring to work everyday. When you're ready to eat, just shake it up.
Enjoy!
