Photo: Jennifer Causey; Styling: Lindsey Lower
Active Time
30 Mins
Total Time
35 Mins
Yield
Serves 2 (serving size: 1 salad)

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.

How to Make It

Step 1

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.

Step 2

Divide onion between the 2 jars. Repeat procedure with chickpeas, bell pepper, hearts of palm, tomatoes, and quinoa.

Step 3

Divide lettuce between the 2 jars, gently pressing down to fit. Divide cheese between the 2 jars; secure lids on jars.

Step 4

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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