Hey there, Lacey here with A Sweet Pea Chef, and if you like tasty grab-and-go lunches,
today, I'm gonna share four easy mason jar salads that are super tasty, and they're gonna
make eating healthy for lunch in absolute breeze.
So let's get started.
All right.
So first we're gonna start by making a creamy Italian dressing for our protein-packed mason
jar salad in a bowl.
So, 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.
So now we add that creamy Italian dressing to the bottom of a quart size mason jar.
Next, add the whole grate tomatoes, peeled and diced cucumber, rinsed and dried chickpeas,
diced turkey meat, a hard boiled egg, and then top all that off with some raw baby spinach.
Seal the jar with a lid and then place in the refrigerator to be enjoyed later
Next we're gonna make a really yummy beet and goat cheese salad with a white wine vinaigrette.
To make the dressing, combine olive oil, white wine vinegar, raw honey, Dijon mustard, and
some sea salt in a small mixing bowl, and stir to combine.
We're gonna pour that white wine vinaigrette into the bottom of a quart size mason jar,
followed by cooked, diced beets, diced Granny Smith apple, crumbled goat cheese, toasted
pecans, and then topped off with some baby arugula.
Seal the jar tightly with the lid and then place in the refrigerator to be enjoyed later.
If you like tacos, you're gonna love this new recipe.
It's a mason jar taco salad with a creamy cilantro lime dressing.
So first, we need to prepare the taco meat for the 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.
We're gonna cook stirring frequently until the meat is well brown, and the onion is tender
about six to eight minutes.
Once cooked, remove the meat from the heat and we wanna allow it to completely cool before
putting it into the mason jar.
To make the creamy cilantro lime dressing, in a small bowl, Combine some plain Greek
yogurt, unsweetened almond milk, freshly squeezed lime juice, chopped cilantro, minced garlic,
and sea salt, and stir to combine.
Now, to assemble the mason jar taco salad, we're gonna to pour our creamy cilantro lime
dressing into the bottom of a one quart mason jar, followed by the whole grate tomatoes,
the cooled taco meat, shredded jack cheese, and mixed baby greens.
Avocado goes great with this salad, but you can't put it in the Mason jar because it will
spoil.
So you wanna dice that right before you're about to enjoy it.
Seal the mason jar with the lid tightly, and then place in the refrigerator to be enjoyable
later.
Finally, we're gonna make an Asian chopped mason jar salad with a mandarin orange vinaigrette.
Start by making the mandarin orange vinaigrette by combining freshly squeezed mandarin orange
juice, Mandarin orange zest, rice vinegar, raw honey, minced shallots, and olive oil
in a small mixing bowl, and whisk together.
Add the vinaigrette to the bottom of a one quart mason jar followed by the shredded purple
cabbage, diced yellow bell pepper, shelled edamame, diced red bell pepper, raw peanuts,
and then top off with mixed baby greens.
We're gonna seal the jar tightly with the lid and then place in the refrigerator to
be enjoyed and later.
With just a little bit of prep work, you can enjoy these healthy, tasty, delicious mason
jar salads for up to five days in your fridge, making it
super easy to maintain a healthy lifestyle and have a tasty lunch to eat.
For more healthy salad inspiration, check out my "Make-Ahead Mason Jar Salads For The
Week" video as well.
And if you haven't subscribed, you totally should so you never miss our new weekly recipe
videos.
Thanks so much.
I'll see you ext time.
Wine vinaigrette.
I called yummy twice [inaudible 00:04:44].
All right.
Had.
Mason jar salad.
Put a lot of.
Okay.
Yeah.