# What You'll Need:
→ Salad Base
01 - 5 cups baby spinach or mixed greens
02 - 2 cups cherry tomatoes, halved
03 - 2 cups cucumber, diced
04 - 1 cup shredded carrots
05 - 1 1/2 cups cooked quinoa or brown rice, cooled
06 - 1 cup canned chickpeas, drained and rinsed
→ Protein
07 - 2 grilled chicken breasts, sliced (optional, omit for vegetarian)
08 - 1 cup feta cheese, crumbled
09 - 1 cup cooked lentils
→ Extras
10 - 1/2 cup red onion, thinly sliced
11 - 1 avocado, diced (add fresh before eating)
12 - 1/2 cup roasted sunflower seeds or pumpkin seeds
→ Dressings
13 - 1/3 cup olive oil
14 - 3 tablespoons balsamic vinegar
15 - 1 tablespoon Dijon mustard
16 - 1 clove garlic, minced
17 - Salt and pepper, to taste
# How-To:
01 - Arrange cutting board, knife, mixing bowls, whisk, and 5 large mason jars with lids.
02 - Wash, slice, and dice all vegetables, prepare grains, cook and slice the chicken if using, drain chickpeas, and crumble feta cheese.
03 - Whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a mixing bowl until emulsified.
04 - Pour 2 to 3 tablespoons of dressing into the bottom of each mason jar.
05 - Add chickpeas, quinoa or brown rice, followed by carrots and cucumber to each jar.
06 - Top with cherry tomatoes and red onion slices.
07 - Layer sliced grilled chicken, crumbled feta, or cooked lentils based on dietary preference.
08 - Place baby spinach or mixed greens at the top, followed by roasted sunflower or pumpkin seeds to keep contents crisp.
09 - Secure lids tightly on jars and store in refrigerator for up to 5 days.
10 - Shake the mason jar well or pour contents into a bowl; add diced avocado just before serving.
