Mason-Jar Salads, 3-Ways!

Name: Mason-Jar Salads, 3-Ways!
Prep time: 10 min
Total time: 10 min
Yield: 1
Ingredients: broccoli (raw); chickpeas; dried tart cherries; microgreens (or fresh sprouts); cucumber; kidney beans; cilantro; onion (red); tomatoes (cherry); quinoa (cooked); white beans; blueberries; fennel; kale; 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

Prep Time 10 minutes

Servings: 1

Units:

Ingredients

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.

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