Lunch: Veggie Salad in a Jar Recipe | MyRecipes

Recipe by Katie Workman Make these salads up to a day ahead; pack them tightly with the dressing on the bottom, followed by denser ingredients that won't get soggy while they marinate. The recipe easily doubles if you need lunch for 4 people.

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Veggie Salad in a Jar Recipe | MyRecipes

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon red or white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
1/2 cup chopped red onion
1/2 cup rinsed and drained canned lower-sodium chickpeas
1/2 cup sliced orange bell pepper
1/2 cup sliced hearts of palm
1/2 cup halved cherry or grape tomatoes
2/3 cup cooked quinoa
2 cups small leaf lettuce (such as romaine, spinach, and mesclun blend)
1 ounce feta cheese, crumbled (about 1/4 cup)

Instructions

Combine olive oil, vinegar, mustard, pepper, and salt in a 1-pint mason jar with a lid; shake well to blend. Divide dressing between 2 (1-pint) mason jars.
Divide onion between the 2 jars. Repeat procedure with chickpeas, bell pepper, hearts of palm, tomatoes, and quinoa.
Divide lettuce between the 2 jars, gently pressing down to fit. Divide cheese between the 2 jars; secure lids on jars.
Refrigerate salad up to 1 day. Shake jar to distribute dressing before serving. Eat straight from the jar, or empty contents into a bowl.

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