My friend Kim (and Lindsay) had this posted on her Pinterest board and it immediately caught my eye. This looked like the perfect make ahead lunch! And I had a jar in our cupboard that I was more than happy to use for this "experimental" lunch/recipe. I cannot wait to eat this for lunch tomorrow! (PS...that looks like a lot of salad dressing, but most of the carrots and tomatoes are sitting in it.)
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1-2 tbsp water (more or less depending on the consistency you want)
2 tbsp honey (can be replaced with agave or brown sugar)
1/4 tsp sea salt
1/4 tsp black pepper
Directions
Place all ingredients into a small blender and blend for about 30 seconds, then store in a jar for 1-2 weeks.
This is the original salad recipe:
Makes 2 salads (stored in 32 oz mason jars)
1 cup cooked quinoa
2 big handfuls spinach
1 cup chopped mushrooms
1 cup cherry tomatoes
1/2 red onion, diced
4 tbsp balsamic vinaigrette
Layer the ingredients in the jar as follows:
dressing
onion
mushrooms
tomatoes
quinoa
spinach
The most important part of the layering is making sure the dressing and the spinach (or whatever ‘leaf’ you choose) don’t touch. As long as they stay separate, these salads can be made up to 4 days in advance and will stay fresh in the fridge with a lid on. This is one of my tricks to eating salad everyday for lunch at work. I make a few jars on Sunday night and just grab one to bring to work everyday. When you’re ready to eat, just shake it up.
I used what I had on hand and my salad contained:
dressing (recipe above)
carrots
peppers
pinto beans
dry roasted peanuts
bacon bits
edamame
spinach
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