This is my favorite way to eat salads–I make the night before work or travel.
I either add the salad dressing first so it’s on the bottom, then flip the jar over when I am ready to eat so the dressing “mixes” with the ingredients and is drips from the bottom of the jar to the top.
Or I keep the dressing in a separate jar, and add it later.
It just depends on how long it will be before I get to indulge in this delicious beauty!
Quinoa Salad in Mason Jar:
Ingredients:
1/4 cup olive oil
2T balsalmic vinegar
Quinoa, prepared (washed, rinsed, drained, cooked)
Celery, chopped
Cucumbers, chopped
Carrots, shredded
Radishes, shredded
Greens and sprouts
Pumpkin seeds
Directions:
Add olive oil and vinegar to jar first.
Then add quinoa, and layer in the vegetables (heaviest first, lightest last–ie celery and cucumbers first, carrots middle, then greens/sprouts, and seeds last).
Store upright in fridge until ready to eat,
Then, making sure lid is Tight, Turn jar over and let the dressing drip through the salad, or gently shake and then enjoy!
ProTip: You can use any homemade dressing that you prefer. I like oil and vinegar since it is easy and a nice go-to when I am in a hurry. I make homemade dressings in bulk and freeze them, so I always have healthy options on hand.
ProTip: Add sprouted alfalfa to your salad for a huge boost in healthy omegas and digestive enzymes.
Enjoy!
Live Life Optimally,
Kristie
