FIESTA SALAD IN A JAR
I use mason jars for many things, storing grains, dressings, drinking smoothies from them. But I have to say, when I came across this idea of making a salad in them I was thrilled. You can even prepare these days ahead of time and grab and go when needed. The dressing goes on the bottom, veggies and their salad goodies on top. Or just keep the dressing on the side and mix it in later
1 tbsp of apple cider vinegar
1 tbsp maple syrup
½of a freshly squeezed lime
½can of black beans, rinsed and drained
½cup of quinoa
1 roma tomato chopped
1 tbsp red onion, finely chopped
2 tbsp of cilantro
2 tbsp of goat cheese
2 cups of spinach
2. To make vinaigrette, whisk together olive oil, vinegar, maple syrup, and lime.
3. Next layer the Mason jar in this order (bottom to top)-quinoa, avocado, black beans,
red onion, tomatoes, cilantro, goat cheese, and spinach.
4. Screw the lid on the jar and refrigerate for up to 5 days. When ready shake the salad
into a bowl and the action of shaking should cover the salad with enough dressing if
not toss it with a fork to coat.