# What You'll Need:
→ Salad Base
01 - 5 cups baby spinach or mixed salad greens
02 - 2 cups cherry tomatoes, halved
03 - 2 cups cucumber, diced
04 - 1 cup shredded carrots
05 - 1 1/2 cups cooked quinoa or brown rice, cooled
06 - 1 cup canned chickpeas, drained and rinsed
→ Protein Options
07 - 2 grilled chicken breasts, sliced (optional, omit for vegetarian)
08 - 1 cup feta cheese, crumbled
09 - 1 cup cooked lentils
→ Extras
10 - 1/2 cup red onion, thinly sliced
11 - 1 avocado, diced (add fresh before serving)
12 - 1/2 cup roasted sunflower seeds or pumpkin seeds
→ Dressing
13 - 1/3 cup olive oil
14 - 3 tablespoons balsamic vinegar
15 - 1 tablespoon Dijon mustard
16 - 1 clove garlic, minced
17 - Salt and black pepper, to taste
# How-To Steps:
01 - Arrange all prepared salad components and set out five large mason jars with lids.
02 - Whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper in a mixing bowl.
03 - Pour 2 to 3 tablespoons of dressing into the base of each mason jar.
04 - Add chickpeas, quinoa or brown rice, shredded carrots, and diced cucumbers directly over the dressing.
05 - Layer in cherry tomatoes and thinly sliced red onion.
06 - Place your chosen protein—sliced grilled chicken, crumbled feta, or cooked lentils—as the next layer.
07 - Top each jar with leafy greens and finish with roasted sunflower seeds or pumpkin seeds.
08 - Seal jars tightly and refrigerate for up to five days.
09 - Shake the jar well or pour contents into a bowl and toss. Add diced avocado just before serving.
