# What You Need:
→ Salad Base
01 - 5 cups baby spinach or mixed greens
02 - 2 cups cherry tomatoes, halved
03 - 2 cups cucumber, diced
04 - 1 cup shredded carrots
05 - 1.5 cups cooked quinoa or brown rice, cooled
06 - 1 cup canned chickpeas, drained and rinsed
→ Protein
07 - 2 grilled chicken breasts, sliced (optional, omit for vegetarian)
08 - 1 cup feta cheese, crumbled
09 - 1 cup cooked lentils
→ Extras
10 - 0.5 cup red onion, thinly sliced
11 - 1 avocado, diced (add fresh before eating)
12 - 0.5 cup roasted sunflower seeds or pumpkin seeds
→ Dressings
13 - 0.33 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 - Arrange cutting board, knives, and mixing bowls. Set out five large mason jars with lids.
02 - In a mixing bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified.
03 - Pour 2 to 3 tablespoons of dressing into the base of each jar.
04 - Begin with chickpeas, followed by quinoa or rice, then add shredded carrots and diced cucumber.
05 - Place halved cherry tomatoes and thinly sliced red onion above the previous layers.
06 - Add your choice of sliced grilled chicken, crumbled feta, or cooked lentils as the next layer.
07 - Finish layering with baby spinach or mixed greens, and sprinkle roasted sunflower or pumpkin seeds on top.
08 - Tightly seal containers and refrigerate promptly. Salads will remain fresh for up to five days.
09 - Shake the jar to distribute dressing or pour contents into a serving bowl and toss. Add fresh diced avocado just before consuming.
