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.

Katie Workman
Recipe by Cooking Light July 2016

Gallery

Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

active:
30 mins
total:
35 mins
Yield:
Serves 2 (serving size: 1 salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • Refrigerate salad up to 1 day. Shake jar to distribute dressing before serving. Eat straight from the jar, or empty contents into a bowl.

Nutrition Facts

366 calories; fat 19.8g; saturated fat 4.7g; mono fat 10.7g; poly fat 1.7g; protein 12g; carbohydrates 37g; fiber 8g; cholesterol 17mg; iron 4mg; sodium 574mg; calcium 193mg; sugars 7g; added sugar 0g.
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