Tag: Mason Jar Salad

Salmon Quinoa Crunch Salad

Salmon Quinoa Crunch Salad

Posted on by Amy MS, RD, LDN

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Salmon Quinoa Crunch Salad

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Salmon Quinoa Crunch Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 10 minutes
  • Yield: 2 Salads 1x
  • Diet: Vegetarian
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Description

This Salmon Quinoa Crunch Salad in a mason jar is a perfect make-ahead meal, layered with cabbage, carrots, spinach, quinoa, and roasted salmon, then topped with cashews and a creamy miso peanut dressing. Packed with flavor, protein, and crunch, it’s an easy and nutritious grab-and-go lunch for busy weeks.

Ingredients

Scale

Miso Peanut Dressing:

  • 2 tsp White Miso Paste
  • 1 Garlic Clove, minced
  • 1/4 cup Peanut Butter
  • 1/4 cup Soy Sauce
  • 1 tsp Sesame Oil
  • 2 tbsp Rice Wine Vinegar
  • 1 tbsp Honey
  • 1 tbsp Water
  • 1 tsp Sriracha

Salad:

  • 1/2 cup Cooked Quinoa
  • 10 oz, Canned Salmon
  • 2 Cup Red Cabbage
  • 2 tbsp Rice Wine Vinegar
  • 2 Carrots, Grated
  • 4 Scallions, minced
  • 1/2 cup Baby Spinach
  • 4 tbsp Cashews

Instructions

  1. In a medium-sized bow, add all the dressing ingredients, whisk together until smooth. Set aside.
  2. Prep all the veggies for the salads. Chop and grate!
  3. Next up is assembly!
  4. Start with cabbage. Add 2 tbsp rice wine vinegar to the 2 cups shredded cabbage, mix together. Then, place 1 cup of cabbage mixture into the bottom of each mason jar.
  5. Top the cabbage in each jar with 1/2 cup quinoa. Then 2 tbsp of miso peanut dressing.
  6. Next top each jar with 5oz of salmon (1 can), then 1/2 cup grated carrot, 2 tbsp scallions.
  7. Finally, add to each jar, 2 tbsp cashews then 1/2 cup of baby spinach.
  8. Place a lid on mason jars and pop into the fridge until you are ready to eat! Enjoy!

Equipment

  • Prep Time: 10 Minutes
  • Category: Salad, Lunch
  • Method: No Cook

Nutrition

  • Serving Size: 1 Salad
  • Calories: 449
  • Sugar: 6g
  • Sodium: 450mg
  • Fat: 18g
  • Carbohydrates: 32g
  • Fiber: 5g
  • Protein: 43g
  • Cholesterol: 83mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Taco Salads in a Jar

Taco Salads in a Jar

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Taco Salads in a Jar

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Taco Salads in a Jar

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Amy MS, RD, LDN
  • Total Time: 10 minutes
  • Yield: 2 Salads 1x
  • Diet: Vegetarian
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Description

Taco Salads in a Jar are an easy and delicious meal prep! With layers of beans, veggies and the simplest dressing these salads will elevate your lunch game!

Ingredients

Units Scale
  • 4 tbsp Salsa
  • 4 tbsp Greek Yogurt
  • 1 Can, 15oz Black Beans, drained and rinsed
  • 1 cup Frozen Corn
  • 1 Orange Bell Pepper, diced
  • 1 pint Cherry Tomatoes, sliced in half lengthwise
  • 1–2 tbsp Jarred Jalapenos
  • 1 cup Romaine Lettuce
  • Optional: 1/2 cup Crushed Taco Shell, 1/4 cup Shredded Cheddar Cheese

Instructions

  1. Set out two large mason jars.
  2. Pour 2 tbsp salsa into the bottom of each jar. Top with 2 tbsp Greek Yogurt.
  3. Add 1/2 of the rinsed black beans to each jar.
  4. Next add 1/2 cup frozen corn to each jar.
  5. Top the corn with half of the cherry tomatoes and 1-2 tbsp jalapenos.
  6. Finally, top each jar with 1/2 cup Romaine lettuce.
  7. Seal your jars with lids and pop them into the refrigerator until you are ready to enjoy!

Equipment

  • Prep Time: 10 minutes
  • Category: Lunch, Salad
  • Method: No-Cook
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 Salad
  • Calories: 317
  • Sugar: 11g
  • Sodium: 664mg
  • Fat: 2.5g
  • Carbohydrates: 60g
  • Fiber: 17g
  • Protein: 19g
  • Cholesterol: 4.4mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Greek Chickpea Salad in a Jar

Greek Chickpea Salad in a Jar

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Greek Chickpea Salad in a Jar

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Greek Chickpea Salad in a Jar

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 8 minutes
  • Yield: 2 Salads 1x
  • Diet: Vegetarian
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Description

Chickpea Greek Salad is the easiest and tastiest plant-based meal prep!

Ingredients

Units Scale

Chickpea Greek Salad:

  • 1 Can, 15 oz Chickpeas, drained and rinsed
  • 1 Cucumber, Peeled, Seeded and Diced
  • 1/2 cup Cherry Tomatoes, sliced in half lengthwise
  • 1/4 cup Kalamata Olives
  • 1/4 cup Banana Peppers
  • 1/2 cup Feta Cheese
  • 1 cup Mixed Greens

Greek Salad Vinaigrette:

  • 1/3 cup Red Wine or Balsamic Vinegar
  • 1/3 cup Olive Oil
  • 2 tsp Dijon Mustard
  • 2 tsp Honey
  • 1 tsp Oregano
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper

Instructions

  1. Add all the Greek Vinaigrette ingredients to a small bowl or mason jar and whisk to combine.
  2. Get out two large mason jars for the salads.
  3. Add 2 tbsp Greek Salad Vinaigrette to the bottom of each of the jars.
  4. Next, add the salad ingredients. 1/2 can of the drained, rinsed chickpeas to each jar.
  5. Then half the diced cucumber, half the cherry tomatoes, half kalamata olives and half banana peppers.
  6. Top with 1/4 cup feta cheese in each jar and finally 1/2 cup of Mixed Greens on top.
  7. Put the mason jar lid on and store in the refrigerator until you are ready to dig in!

Equipment

  • Prep Time: 8 minutes
  • Category: Salad
  • Method: No Cook
  • Cuisine: Greek

Nutrition

  • Serving Size: 1 Salad
  • Calories: 204
  • Sugar: 3g
  • Sodium: 643mg
  • Fat: 12g
  • Carbohydrates: 17g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 33mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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