# List of 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 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
# How to Make It:
01 - Wash and prep all salad components. Set out 5 large mason jars, quart size.
02 - Whisk olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper in a mixing bowl.
03 - Pour 2 to 3 tablespoons of dressing into the base of each jar.
04 - Add chickpeas, quinoa or rice, then carrots and cucumbers to each jar.
05 - Layer cherry tomatoes and thinly sliced red onion above hearty ingredients.
06 - Add sliced chicken, feta cheese, or cooked lentils as desired for protein.
07 - Finish with leafy greens and roasted sunflower or pumpkin seeds on top to maintain crispness.
08 - Close jars tightly and refrigerate for up to 5 days.
09 - Shake jar or pour into a bowl and toss. Add avocado just before serving.
