Ingredients:

  • 3 tablespoons extra virgin olive oil (45ml)
  • 2 tablespoons fresh lemon juice (30ml), about 1 lemon
  • 1 tablespoon Dijon mustard (15ml)
  • 1 teaspoon honey or maple syrup (5ml)
  • 1/4 teaspoon sea salt (1.25ml)
  • 1/8 teaspoon black pepper (0.625ml)
  • 2 tablespoons Lemon Vinaigrette (30ml)
  • 1/4 cup cooked quinoa (60ml)
  • 1/4 cup cooked chickpeas, drained and rinsed (60ml)
  • 1/2 cup chopped bell peppers (mixed colors) (120ml)
  • 1/2 cup chopped cucumber (120ml)
  • 1/2 cup cherry tomatoes, halved (120ml)
  • 1/2 cup shredded carrots (120ml)
  • 1/2 cup chopped grilled chicken breast (optional protein boost!) (120ml)
  • 2 cups mixed greens (480ml) (Spinach, kale, romaine)

Instructions:

  1. Prepare the Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
  2. Assemble the Jars (Layering is Key!): Pour the Lemon Vinaigrette into the bottom of each jar.
  3. Add the cooked quinoa and chickpeas. These will act as a barrier to prevent the greens from getting soggy.
  4. Layer the bell peppers, cucumber, cherry tomatoes, and carrots.
  5. (Optional) Add the chopped grilled chicken breast.
  6. Pack the mixed greens tightly into the jar. This ensures they stay fresh.
  7. Seal and Store: Securely seal each jar with a lid. Refrigerate for up to 5 days.
  8. Serve: When ready to eat, shake the jar well to distribute the dressing. Pour the salad into a bowl or eat directly from the jar.