Postively portable and layered to perfection, jarred salads are the easiest make-ahead lunches for both picnics and workdays. Make these salads up to a day ahead; pack them tightly with the dressing on the bottom, followed by denser ingredients and greens, so they won't get soggy.

Marian Cooper Cairns
Recipe by Coastal Living April 2016

Gallery

Credit: Iaian Bagwell Styling: Kellie Gerber Kelley

Recipe Summary test

active:
25 mins
total:
55 mins
Yield:
Serves 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook quinoa according to package directions. Cut carrots lengthwise into very thin, ribbon-like strips using a vegetable peeler. Combine carrot, fennel, radishes, and onion in a large bowl with ice water to cover; let stand 30 minutes.

    Advertisement
  • Drain carrot mixture well, and pat dry. Divide cooked quinoa evenly among 6 (16-ounce) wide-mouth canning jars (about 1/2 cup per jar). Top each with about 1/2 cup spinach, 1/2 cup carrot mixture, 2 tablespoons peas, and 3 shrimp. Serve immediately, or cover and chill up to 6 hours.

  • Whisk together olive oil, vinegar, dill, mustard, salt, and pepper. Drizzle each chilled salad with about 3 tablespoons of dressing just before serving.

Advertisement