There are so many options you can do for a mason jar salad. One thing for sure, whenever I make these I am always sure to give myself a good, hearty pat on the back! Although time consuming to make, I am always thankful to have ready made lunches for the rest of the week! Give it a try! Here is my favourite one.
Ingredients for 5 Mason Jars:
1 + 1/4 c. extra virgin olive oil
3/4 c. balsamic vinegar
2 red bell peppers, cut into strips
1+ 1/4 c. of cooked quinoa (follow directions on the package, I usually add cilantro, salt & pepper)
8 cups of kale, washed and massaged to soften texture
2 grilled chicken breasts, cut into strips
Fry the cut up bell peppers in extra virgin olive oil and balsamic on medium heat until peppers are softened. (3-5 mins)
put 1/4 cup into each mason jar.
Add 1/4 cup of pre-made quinoa into each mason jar to hold the oils down at the bottom of the jar.
Split up kale evenly and add into all jars (pack it in fairly tight, you will be surprised how much fits)
Split the sliced, grilled chicken up evenly between the 5 jars.
Put on all of the lids and store in your fridge for up to 5 days.