- 1 cup purple cabbage, shredded
- 1/2 yellow bell pepper, diced
- 1/2 cup shelled edamame
- 1/2 red bell pepper. diced
- 2 tbsp. raw peanuts
- 1 cup mixed baby greens
For The Mandarin Orange Vinaigrette
- 3 tbsp. mandarin orange juice approx. 2-3 mandarin oranges
- 1/2 tsp. mandarin zest
- 1 tbsp. rice vinegar
- 1 tsp. raw honey
- 1 tbsp. shallot minced
- 1/4 tsp. sea salt
- 2 tbsp. olive oil
For The Taco Salad with Creamy Cilantro Lime Dressing:
Taco meat
- 1 tbsp. olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 lb. lean ground beef
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 1/2 tsp. cumin
For the Taco Salad:
- 1 cup grape tomatoes, whole
- 1 cup taco meat, cooled
- 1/4 cup jack cheese, shredded
- 1 cup mixed baby greens
- 1/2 avocado, diced (optional, when serving)
For The Creamy Cilantro Lime Dressing:
- 1/4 cup plain greek yogurt
- 2 tbsp. unsweetened almond milk
- 2 tsp. lime juice
- 1 tbsp. cilantro, minced
- 1 clove garlic, minced
- 1/4 tsp. sea salt
For The Beet And Goat Cheese Mason Jar Salad with White Wine Vinegar Dressing
- 2 beets, cooked and diced*
- 1/2 granny smith apple, diced
- 1/4 cup crumbled goat cheese
- 2 tbsp. pecans, toasted
- 2 cups baby arugula
White Wine Vinegar Dressing
- 2 1/2 tbsp. olive oil
- 2 tbsp white wine vinegar
- 1 tsp raw honey
- 1 tsp Dijon mustard
- 1/2 tsp. sea salt
Instructions
For The Protein-Packed Chopped Mason Jar Salad:
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In a small mixing bowl, combine plain greek yogurt, apple cider vinegar, minced garlic, dried oregano, dried basil, sea salt, and ground black pepper, and stir to combine.
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Add the creamy italian dressing to the bottom of a quart sized mason jar to start our mason jar salad.
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Next, add whole grape tomatoes, peeled and diced cucumber, rinsed and drained chickpeas, diced turkey meat, a hard-boiled egg, and then topped off with raw baby spinach.
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Seal the jar tightly with a lid and place in the refrigerator to be enjoyed later.
For The Beet And Goat Cheese Mason Jar Salad with White Wine Vinegar Dressing
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To make the dressing, combine olive oil, white wine vinegar, raw honey, dijon mustard, and sea salt in a small mixing bowl, and stir to combine.
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Pour the dressing into the bottom of a quart sized mason jar, followed by cooked, diced beets, diced granny smith apple, crumbled goat cheese, toasted pecans, and then topped off with baby arugula.
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Seal the jar tightly with a lid and place in the refrigerator to be enjoyed later.
For The Taco Salad with Creamy Cilantro Lime Dressing:
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First, we need to prepare the taco meat for our salad, so heat some olive oil over medium high heat in a skillet and then add diced yellow onion, minced garlic, lean ground beef, sea salt, ground black pepper, and ground cumin and stir to combine.
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Cook, stirring frequently, until the meat is well-browned and the onion is tender, about 6-8 minutes.
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Once cooked, remove from the heat and allow to cool.
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To make the creamy cilantro lime dressing, combine plain Greek yogurt, unsweetened almond milk, freshly squeezed lime juice, chopped cilantro, minced garlic, and sea salt in a small mixing bowl and stir to combine.
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To assemble the mason jar salad, pour the creamy cilantro lime dressing into the bottom of a 1 quart mason jar, followed the whole grape tomatoes, the cooled taco meat, shredded jack cheese, and mixed baby greens.
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When you’re ready to serve, top just shake the contents of the mason jar out onto a bowl and then top with fresh avocado.
For The Asian Chopped Mason Jar Salad with Mandarin Orange Vinaigrette:
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Start by making the mandarin orange vinaigrette by combining freshly squeezed mandarin orange juice, mandarin orange zest, rice vinegar, raw honey, minced shallot, and olive oil in a small mixing bowl.
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Follow the dressing with shredded purple cabbage, diced yellow bell pepper, shelled edamame, diced red bell pepper, raw peanuts, and then top off with mixed baby greens.
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Seal the jar tightly with a lid and place in the refrigerator to be enjoyed later.
