An easier way to make your salad and eat it too! Combine the dressing ingredients to make a simple vinaigrette in minutes. Then layer your grains, veggies, protein, and even fruit for a one-container meal. You can assemble this in a glass mason jar or plastic containers.
Yield: 32 oz (1 meal salad or 2 side salads)
1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
½ Tbps water
½ Tbsp honey
1 cup cooked quinoa
2 handfuls spinach
1 cup cherry tomatoes
½ cup canned beans
½ red onion, diced
- Combine all the dressing ingredients in the salad container (32 oz mason jar or plastic Tupperware container). Shake to emulsify—20 seconds.
- Layer the salad ingredients in the following order: dressing, onion, beans, tomatoes, quinoa, and spinach. Make sure that the dressing does not touch the spinach for optimal freshness. The salad will keep fresh for up to 4 days refrigerated.
- To serve, shake in the container and eat directly from jar or container or pour into a salad bowl.
Adapted from: lunchboxbunch.com
Nutrition Facts: 600 calories, 19 g fat, 77 mg sodium, 1691 mg potassium, 90 g carbohydrates, 17 g fiber, 23 g protein, 137% vitamin A, 75% vitamin C, 50% Iron, 17% calcium