# What You 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 - 1.5 cups cooked quinoa or brown rice, cooled
06 - 1 cup canned chickpeas, drained and rinsed
→ Protein
07 - 2 grilled chicken breasts, sliced
08 - 1 cup crumbled feta cheese
09 - 1 cup cooked lentils
→ Extras
10 - 0.5 cup red onion, thinly sliced
11 - 1 avocado, diced (add fresh before eating)
12 - 0.5 cup roasted sunflower seeds or pumpkin seeds
→ Dressings
13 - 0.33 cup olive oil
14 - 3 tablespoons balsamic vinegar
15 - 1 tablespoon Dijon mustard
16 - 1 clove garlic, minced
17 - Salt, to taste
18 - Black pepper, to taste
# Step-by-step guide:
01 - Arrange all salad components and prepare five large mason jars (quart size preferred).
02 - Whisk olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper in a mixing bowl.
03 - Distribute 2–3 tablespoons of dressing evenly into the base of each mason jar.
04 - Begin layering with chickpeas, quinoa or rice, followed by shredded carrots and diced cucumbers.
05 - Add halved cherry tomatoes and thinly sliced red onion above the hearty layer.
06 - Place sliced grilled chicken, crumbled feta cheese, or cooked lentils next for protein enrichment.
07 - Top each jar with leafy greens and roasted seeds to maintain freshness and texture.
08 - Secure lids tightly and refrigerate jars for up to five days.
09 - To enjoy, shake the jar thoroughly or empty contents into a bowl and toss. Incorporate avocado immediately before serving for optimal freshness.
