Salad in a Jar

Salads are one of the easiest ways for me to stick with my #veggiesmost summer eating strategy. Let's face it, moms, we all know that getting a workout in and getting yourself and everyone else ready in the morning takes every second you have. Instead of throwing a can of soup, or worse, a cup of ramen or a bar into your bag as you run out the door, why not prepare these ahead of time? 

This is super easy, and you can do a ton of variations to get just what you love in there. You just need to understand the building of the salad, and then you can change it up at will. 

Ingredients

• 3 Tbsp. balsamic vinegar
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. raw honey (or pure maple syrup)
• 1 tsp. Dijon mustard
• 1 Tbsp. + 1 tsp. olive oil extra virgin
• 2 cups cooked quinoa
• 4 cups sliced cucumbers
• 4 cups halved cherry tomatoes
• 3 cups grilled chicken breast boneless, skinless, sliced
• 1/2 cup crumbled feta cheese

Instructions

1. To make dressing, combine vinegar, lemon juice, and honey in a medium bowl; whisk to blend.
2. Add mustard; mix well.
3. Slowly add oil while whisking; mix well. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
4. Evenly layer quinoa, cucumbers, tomatoes, chicken, and cheese on top of dressing in jars. 
5. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving. 
6. Variations: add fresh baby spinach, avocado, leftover corn chopped off the cob, sub beans for quinoa, sub tuna for chicken...make it your own, and enjoy! 
7. bonus picture below for picnicking with family or friends. I use a dry erase marker and write everyone's name on the jar. 

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