Salad In A Jar

Salad In A Jar

This salad in a jar is what I pack for lunch when I’m going to be out for the day. It is so simple and delicious plus I know that I can eat healthy instead of being seduced by a high fat/sugar takeaway option.

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“This is what I pack for lunch when I’m going to be out for the day.”

Here is what you do: (You can prepare the night before and store in the fridge)

Salad In A Jar

Ingredients:

  • Clean Jars with lids 24oz
  • Layer 1: sweet Mustard dressing (make sure you put this on the bottom so it doesn’t make your salad soggy)
  • Layer 2: Cooked Quinoa, couscous or Barley
  • Layer 3: tomatoes, cucumbers, red onion, asparagus, celery, peppers, carrots plus anything green and leafy
  • Layer 4: Avocado
  • Layer 5: Organic tempeh or chicken
  • Layer 6: Sunflower seeds, pumpkin seeds or sesame seeds

Instructions:

  1. Cut, peel, wash the veggies/fruits. Cook the grains.
  2. Prepare the dressing.
  3. Once everything is prepared, layer into the jars.

Sweet Mustard Dressing

Ingredients:

  • 4 tbsp olive oil
  • 3 tbsp Apple cider vinegar
  • 2 tbsp mustard
  • 2 tsp maple syrup (or honey for non-vegans)
  • Salt and pepper to taste

Mix all together and shake!

Salad In A Jar Tips and Tricks:

  • Always aim to include protein, fat and carbohydrate to every meal you consume. A salad like this is the perfect combination for you.
  • Put the salad dressing in first. Keep the moisture of the dressing away from your lettuce and greens for best results.
  • Salad in a jar can last 3-10 days in the fridge. Three days for any salad in a jar that includes meat (eat those first) and up to 10 days for salads that have firm veggies and no meat. I like to keep things like eggs, cucumbers, and avocado out of my jar. I’ll add them when I’m ready to eat if I want them.
  • Try to make homemade dressings so you are not consuming any chemicals.
  • The size of the jar will determine the servings. I like using wide mouth jars because they are easier to fill, eat from, and clean. Use a pint jar for a lunch/single serving and use a quart jar for large dinner servings or a side salad for a family meal.

Enjoy… ????❤️????

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#fabulous50s #healthyrecipe #saladinajar

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Schellea Fowler

Schellea Fowler

Schellea Fowler, the visionary founder of Fabulous50s, brings over three decades of small business leadership and expertise to her legacy. Not only has she excelled personally, but she has also become a mentor, generously sharing her wealth of experience with emerging entrepreneurs.

After retiring at 50 in 2016, Schellea’s commitment to continuous growth led her to pursue additional qualifications. A qualified fitness instructor, she is presently continuing her master trainer program, specializing in exercise for older adults. Through Fabulous50s, Schellea remains devoted to her vision of empowering and inspiring women to embrace and celebrate their current stage of life.

Her additional qualifications include: Fashion Styling from the Australian Style Institute, Advanced Personal Colour Analysis from AOPI,  and Meditation Teacher Training from Yoga Coach.

Above all, Schellea’s mission is simple yet profound: to support women in embracing the aging process with confidence and grace.

Learn how to burn fat and build muscle fast with guided instruction.

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Please be informed that certain links within the content may be affiliate links. Should you choose to click on these links and make a purchase, I may receive a small commission. This does not entail any additional cost to you, and your decision to use these links remains entirely at your discretion.

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