# What You'll Need:
→ Salad Base
01 - 5 cups baby spinach or mixed greens
02 - 2 cups cherry tomatoes, halved
03 - 2 cups cucumbers, diced
04 - 1 cup carrots, shredded
05 - 1 1/2 cups cooked quinoa or brown rice, cooled
06 - 1 cup canned chickpeas, drained and rinsed
→ Protein
07 - 2 grilled chicken breasts, sliced (optional)
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
→ Dressings
13 - 1/3 cup olive oil
14 - 3 tablespoons balsamic vinegar
15 - 1 tablespoon Dijon mustard
16 - 1 clove garlic, minced
17 - Salt and pepper, to taste
# How To Make It:
01 - Arrange 5 large mason jars with lids and prepare all salad components.
02 - Combine olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper in a mixing bowl using a whisk until emulsified.
03 - Pour 2 to 3 tablespoons of dressing into the bottom of each mason jar.
04 - Add chickpeas, cooked quinoa or brown rice, shredded carrots, and diced cucumbers to each jar in order.
05 - Layer halved cherry tomatoes and thinly sliced red onion atop the hearty ingredients.
06 - Add sliced grilled chicken, crumbled feta cheese, or cooked lentils to each jar as desired.
07 - Place baby spinach or mixed leafy greens and roasted sunflower or pumpkin seeds at the top.
08 - Secure lids tightly on jars and store in the refrigerator for up to 5 days.
09 - Before consuming, shake the jar well or transfer to a bowl and toss. Add diced avocado immediately before serving.
