Here's a recipe for a salad jar that is perfect for travel. This recipe is designed to be layered in a jar to keep the ingredients fresh and prevent them from getting soggy. Feel free to customize the ingredients based on your preferences and dietary restrictions.
Ingredients:
For the dressing:
For the salad:
Instructions:
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing. Set aside.
Start layering your salad jar. Begin with the dressing at the bottom to ensure it doesn't make the other ingredients soggy. Pour about 2 tablespoons of the dressing into the jar.
Add the cooked quinoa as the next layer. Press it down gently to create a stable base.
Layer the cherry tomatoes, followed by cucumber, bell peppers, and grated carrots. Make sure each layer is evenly distributed.
If you're using chicken or any other protein, add it as the next layer. You can either dice the chicken or shred it.
Crumble feta cheese on top of the protein layer for added flavor (if desired).
Finally, add nuts or seeds as the topmost layer to maintain their crunchiness.
Seal the jar tightly and refrigerate until ready to eat. The salad jar should stay fresh for about 2-3 days.
When you're ready to enjoy your salad, simply shake the jar to distribute the dressing evenly. Empty the contents into a bowl, and if desired, garnish with fresh herbs.
Remember, this recipe is flexible, and you can adjust the ingredients and quantities based on your preferences. Have a fantastic trip!
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