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Mason-Jar Salads, 3-Ways!

Mason-Jar Salads, 3-Ways!

Salads

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Gluten-free

Cook Time

10 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Broccoli & Tart Cherry

broccoli raw
chickpeas
dried tart cherries
microgreens or fresh sprouts

Cucumber & Kidney Bean

cucumber
kidney beans
cilantro
onion red
tomatoes cherry

Quinoa & Blueberry

quinoa cooked
white beans
blueberries
fennel
kale

Dressing

2 tbsp olive oil extra virgin
1 tbsp lemon juice or apple cider vinegar or red wine vinegar
1 tsp mustard Dijon
1/2 tsp maple syrup real
pinch salt and pepper

Instructions

Place the crunchy vegetables, beans, or grains towards the bottom of the mason jar. These are items that won’t become soggy if you decide to add your dressing early.
Top with fruit, herbs, or softer vegetables.
Make the dressing by whisking together all salad ingredients (or shake vigorously in a tightly sealed jar) until creamy and emulsified.
Store your dressing separate for long-term salad storage, or drizzle over salad right away for same-day entrée. Without dressing, salad will keep for 3 days.