Salad in a Jar - 4 Ways

 

INGREDIENTS

 

For The Protein-Packed Chopped Mason Jar Salad:

  • 1 cup grape tomatoes, whole

  • 1/2 cucumber, peeled and diced

  • 1/2 cup chickpeas

  • 1 cup cooked turkey meat, diced

  • 1 hard-boiled egg, diced*

  • 1 cup raw baby spinach

For The Creamy Italian Dressing:

  • 1/2 tsp. dried oregano

  • 1/2 tsp. dried basil

  • 1/4 cup plain greek yogurt

  • 1 clove garlic, minced

  • 2 tbsp. apple cider vinegar

  • 1/4 tsp. sea salt

  • 1/4 tsp. black pepper

For The Asian Chopped Mason Jar Salad with Mandarin Orange Vinaigrette:

  • 1 cup purple cabbage, shredded

  • 1/2 yellow bell pepper, diced

  • 1/2 cup shelled edamame

  • 1/2 red bell pepper. diced

  • 2 tbsp. raw peanuts

  • 1 cup mixed baby greens

For The Mandarin Orange Vinaigrette

  • 3 tbsp. mandarin orange juice approx. 2-3 mandarin oranges

  • 1/2 tsp. mandarin zest

  • 1 tbsp. rice vinegar

  • 1 tsp. raw honey

  • 1 tbsp. shallot minced

  • 1/4 tsp. sea salt

  • 2 tbsp. olive oil

For The Taco Salad with Creamy Cilantro Lime Dressing:

  • Taco meat

  • 1 tbsp. olive oil

  • 1/2 yellow onion, diced

  • 2 cloves garlic, minced

  • 1 lb. lean ground beef

  • 1/2 tsp. sea salt

  • 1/4 tsp. black pepper

  • 1/2 tsp. cumin

For the Taco Salad:

  • 1 cup grape tomatoes, whole

  • 1 cup taco meat, cooled

  • 1/4 cup jack cheese, shredded

  • 1 cup mixed baby greens

  • 1/2 avocado, diced (optional, when serving)

For The Creamy Cilantro Lime Dressing:

  • 1/4 cup plain greek yogurt

  • 2 tbsp. unsweetened almond milk

  • 2 tsp. lime juice

  • 1 tbsp. cilantro, minced

  • 1 clove garlic, minced

  • 1/4 tsp. sea salt

For The Beet And Goat Cheese Mason Jar Salad with White Wine Vinegar Dressing

  • 2 beets, cooked and diced*

  • 1/2 granny smith apple, diced

  • 1/4 cup crumbled goat cheese

  • 2 tbsp. pecans, toasted

  • 2 cups baby arugula

White Wine Vinegar Dressing

  • 2 1/2 tbsp. olive oil

  • 2 tbsp white wine vinegar

  • 1 tsp raw honey

  • 1 tsp Dijon mustard

  • 1/2 tsp. sea salt

INSTRUCTIONS

 

For The Protein-Packed Chopped Mason Jar Salad:

  1. In a small mixing bowl, combine plain greek yogurt, apple cider vinegar, minced garlic, dried oregano, dried basil, sea

    salt, and ground black pepper, and stir to combine.

  2. Add the creamy italian dressing to the bottom of a quart sized mason jar to start our mason jar salad.

  3. Next, add whole grape tomatoes, peeled and diced cucumber, rinsed and drained chickpeas, diced turkey meat, a hard- boiled egg, and then topped off with raw baby spinach.

  4. Seal the jar tightly with a lid and place in the refrigerator to be enjoyed later.
     

For The Beet And Goat Cheese Mason Jar Salad with White Wine Vinegar Dressing:

  1. To make the dressing, combine olive oil, white wine vinegar, raw honey, dijon mustard, and sea salt in a small mixing bowl, and stir to combine.

  2. Pour the dressing into the bottom of a quart sized mason jar, followed by cooked, diced beets, diced granny smith apple, crumbled goat cheese, toasted pecans, and then topped off with baby arugula.

  3. Seal the jar tightly with a lid and place in the refrigerator to be enjoyed later.


For The Taco Salad with Creamy Cilantro Lime Dressing:

  1. First, we need to prepare the taco meat for our salad, so heat some olive oil over medium high heat in a skillet and then add diced yellow onion, minced garlic, lean ground beef, sea salt, ground black pepper, and ground cumin and stir to combine.

  2. Cook, stirring frequently, until the meat is well-browned and the onion is tender, about 6-8 minutes.

  3. Once cooked, remove from the heat and allow to cool.

  4. To make the creamy cilantro lime dressing, combine plain Greek yogurt, unsweetened almond milk, freshly squeezed lime juice, chopped cilantro, minced garlic, and sea salt in a small mixing bowl and stir to combine.

  5. To assemble the mason jar salad, pour the creamy cilantro lime dressing into the bottom of a 1 quart mason jar, followed the whole grape tomatoes, the cooled taco meat, shredded jack cheese, and mixed baby greens.

  6. When you’re ready to serve, top just shake the contents of the mason jar out onto a bowl and then top with fresh avocado.
     

For The Asian Chopped Mason Jar Salad with Mandarin Orange Vinaigrette:

  1. Start by making the mandarin orange vinaigrette by combining freshly squeezed mandarin orange juice, mandarin orange zest, rice vinegar, raw honey, minced shallot, and olive oil in a small mixing bowl.

  2. Follow the dressing with shredded purple cabbage, diced yellow bell pepper, shelled edamame, diced red bell pepper, raw peanuts, and then top off with mixed baby greens.

  3. Seal the jar tightly with a lid and place in the refrigerator to be enjoyed later.


 

 

Recipe Notes

* Each of these recipes will last you up to 5 days and will be fresh and delicious. * Nutrition Information provided is for Protein-Packed Chopped Mason Jar Salad.

* To hard-boil eggs, cover uncooked egg in a saucepan with water and place over high heat, covered, until the water begins to boil. Once boiling, turn off the heat and keep covered for 12 minutes. Then, add to an ice bath to cool and then peel.

* To cook beets, you can microwave, lightly covered, in a deep dish with 1/4 cup water for 8-10 minutes, then peel OR wrap in foil, lightly covered with olive oil, and place in a 375 degree F oven for 45-60 minutes.

 

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