A light salad is the perfect meal on the go for hot summer days. This salad prepared in a 32 ounce mason jar stays fresh with the lid on in the refrigerator for three to four days. The key is layering in such a way that the vegetables do not come in contact with the dressing until serving time. This salad to go can be prepared ahead of time on the weekend for several convenient and colorful lunches during the week. It also works great for packing in picnic lunches. The high protein and fiber content of this light lunch will satisfy your appetite for hours and the high water content of the vegetables also help to keep you hydrated in the summer heat.
Salad in a Jar
3 Tbsp olive oil
1 Tbsp balsamic vinegar
2 Tbsp honey
2 Tbsp water
Add a dash of salt and pepper and blend well.
1/2 purple onion, chopped
1 cup mushrooms, chopped
1 cup cherry tomatoes
1/2 cup frozen corn, boiled
1 cup quinoa, cooked
1 carrot, chopped
1 cucumber, chopped
2 clumps of spring greens
Place the ingredients into the jar in the order in which they appear in the recipe, beginning with the balsamic vinaigrette, so that the dressing stays at the bottom and does not cause the vegetables to wilt. At meal time, simply shake and serve. This recipe makes two salads.
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