Mason Jar Salad: How To

Salads are a great lunch option, but sometimes it may be difficult due to the time it takes to chop the produce and prepare the dressing. Look no further! The mason jar salad below is the perfect grab’n’go option!

Makes 2 salads

Ingredients:

1 carrot, thinly sliced or shredded

1 cup quinoa, cooked

1 sweet potato, roasted

2 handfuls of the lettuce of your choice

Maple-Tahini Dressing

2 garlic cloves, minced

1 tsp coarse salt

¾ cup tahini paste

2 tablespoon lemon juice

¼ cup warm water

2 tsp chopped parsley

Instructions:

  1. For the dressing, combine all ingredients into food processor and blend until desired consistency. Depending on your preference, you may add more water or lemon juice to thin it out.
  2. Cook the quinoa according to the package instructions. Let cool completely.
  3. Cube the sweet potatoes, toss in olive oil and salt + pepper. Roast the sweet potatoes at 375 degrees Fahrenheit for 25-30 minutes. Let cool completely.
  4. Once ingredients are prepped and cooled, layer the salad in the jar.

Carrots

Maple-Tahini Dressing

Quinoa

Sweet potato

Lettuce

  1. Store in refrigerator until ready to eat.

Recipe Inspired by Topwithcinnamon.com

Katie Taylor

About Katie Taylor

A Spanish translator by day, Katie Taylor finds creativity in the kitchen relaxing. Her passion is finding new recipes that are outside the box, fresh and seasonally grown. She is an avid runner, loves to travel and hopes to someday qualify for the Boston Marathon.

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