Summer Salads in a Jar

Are you on the mission to maintain a healthy lifestyle? Here are 3 easy mason-jar salad recipes to get you through the summer!

• 1 /3 cup cooked quinoa

• 1 1 /2 cup Mann’s Kale Beet Blend bagged salad (or baby kale leaves)

• 1 /4 cup sliced strawberries

• 1 tablespoon toasted walnuts

• 1 tablespoon crumbled gorgonzola or feta

• 1 tablespoon Balsamic vinegar

• 1 teaspoon pure maple syrup

• 1 small clove garlic, grated

• 1 /8 teaspoon kosher salt

• 1 tablespoon extra virgin olive oil

In a small bowl, whisk together dressing ingredients with a fork. Pour into a 16-ounce clear jar. Layer in the next ingredients: quinoa, then kale (or salad mix), sliced strawberries, toasted walnuts, and feta. Cover with a lid and refrigerate until lunch time! When you’re ready to enjoy, pour salad out into a bowl and toss together.

• 4 ounces baked chicken

• 1 1 /2 cup Mann’s® Superfood Blend bagged salad (or use fresh spinach)

• 3 tablespoons canned black beans, drained and rinsed

• 1 /3 cup red bell pepper, cut into strips or diced

• 1 /3 ripe sliced avocado

• 3 tablespoons lime juice plus 1 teaspoon lime zest

• 1 /8 teaspoon chili powder

• 1 /8 teaspoon kosher salt

• 1 teaspoon raw honey

In a small bowl, whisk dressing ingredients. Pour into a 16-ounce clear jar. Add in each ingredient in order: baked chicken, salad mix, black beans, red bell pepper. Cover and refrigerate. When ready to eat, top with avocado, pour into a bowl, and enjoy!

• 2 hardboiled eggs

• 2 cups salad mix, such as Mann’s® Rainbow Salad mix

• 1 carrot, peeled into ribbons

• 1 /4 cup chickpeas, drained and rinsed

• 2 asparagus spears, rough end sliced off

• 1 /3 avocado

• 1 tablespoon roughly chopped dill

• 1 tablespoon olive oil

• 1 /4 teaspoon kosher salt

• 1 /4 teaspoon grated garlic

• 1 teaspoon lemon juice

In a small bowl, mix dressing by mashing avocado and stirring in the rest of the ingredients. Spoon dressing into the bottom of a 16-ounce glass jar. Next, layer in ingredients: slice eggs and place on the bottom, then salad mix, carrot ribbons, and chickpeas. Slice asparagus lengthwise and slide them vertically into the jar. Cover and refrigerate. When ready to eat, pour salad into a bowl and enjoy.