# Required Ingredients:
→ 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 1/2 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 - 1/2 cup red onion, thinly sliced
11 - 1 avocado, diced (add fresh before eating)
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 - Arrange all prepared salad ingredients and set out five large quart-size 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 bottom of each mason jar.
04 - Begin layering the jars with chickpeas, quinoa or brown rice, followed by carrots and cucumbers for structural stability.
05 - Next, add cherry tomatoes and thinly sliced red onion.
06 - Add your choice of protein: sliced grilled chicken breast, feta cheese, or cooked lentils. Proteins may be mixed or substituted as preferred.
07 - Top with leafy greens and roasted sunflower or pumpkin seeds to maintain crisp texture.
08 - Secure lids tightly and refrigerate jars for up to five days to preserve freshness.
09 - Before serving, shake the jar well or pour contents into a bowl and toss. Add diced avocado immediately prior to eating.
