# What You'll Need:
→ Salad Base
01 - 5 cups baby spinach or mixed salad greens
02 - 2 cups cherry tomatoes, halved
03 - 2 cups cucumber, diced
04 - 1 cup carrots, shredded
05 - 1 1/2 cups cooked quinoa or brown rice, cooled
06 - 1 cup canned chickpeas, drained and rinsed
→ Protein Options
07 - 2 grilled chicken breasts, sliced (omit for vegetarian)
08 - 1 cup feta cheese, crumbled
09 - 1 cup cooked lentils
→ Extras
10 - 1/2 cup red onion, thinly sliced
11 - 1 avocado, diced (add fresh before serving)
12 - 1/2 cup roasted sunflower seeds or pumpkin seeds
→ Dressings
13 - 1/3 cup olive oil
14 - 3 tablespoons balsamic vinegar
15 - 1 tablespoon Dijon mustard
16 - 1 clove garlic, minced
17 - Salt and pepper, to taste
# Directions:
01 - Prepare all salad components and arrange five large mason jars with lids on the work surface.
02 - Combine olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper in a mixing bowl. Whisk until emulsified.
03 - Pour 2 to 3 tablespoons of prepared dressing into the bottom of each mason jar.
04 - Add chickpeas first, followed by quinoa or brown rice. Place carrots and cucumbers above the grains.
05 - Layer halved cherry tomatoes and thinly sliced red onion over the hearty base.
06 - Add sliced chicken, crumbled feta, or cooked lentils as chosen protein for each jar.
07 - Finish with leafy greens and roasted sunflower or pumpkin seeds at the top to maintain freshness.
08 - Secure lids tightly on each jar and refrigerate for up to five days, preserving crispness.
09 - When ready to eat, shake the jar thoroughly or pour contents into a bowl and toss. Add diced avocado just before serving.
