Mason jar salad
Ok, it’s January and we are all looking to clean up our act a little. And being busy makes it difficult!! Love this solution of meal prepping for a few days to make lunch a delicious no-brainer.
A few tips for the perfect salad:
• Use any ingredients you have on hand, but seasonal is always best
• Don’t put soft lettuces next to the dressing so they stay crisp
• Always include at least one cooked veg to make it heartier
• Use the rainbow: we eat with our eyes!!
XO, km
THE DISH:
mason jar salad | serves 1
THE STUFF:
Dijon vinaigrette
cherry tomatoes, halved
radicchio, chopped
chickpeas
shredded carrots
mozzarella, cubed
Persian cucumber, sliced
Chicken, poached or baked, shredded
cumin-roasted white sweet potatoes
arugula
THE HOW-TO:
Dressing in the bottom and then layer it up!
Cumin-roasted sweet potatoes: peel and cube, toss with EVOO, S+P and ground cumin. Place in a single layer on a parchment-lined baking sheet into a 425°F oven. Roast, stirring a couple times, until fork-tender and caramelized, about 25 minutes.