Simple meal prep!
This is the easiest way to prep salads for two days. As long as you go in the order that I have listed, the salads will come out beautifully. You can simply shake the salad up when ready to eat, or you can pour all of the ingredients out on to a plate so that the dressing comes out last. I made these with a 90 second 7 grains pouch; however, you can choose any grains you like. I recommend quinoa. Be sure that the grains have cooled off a bit before adding to the jars. You don't want the lettuce to wilt down from the heat. I found this salad to be very filling, and I love the fact that there's 20g of protein in it even though it's a vegetarian dish. So eat up and enjoy all the colorful goodness!
Ingredients
2 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp salad herbs (basil, oregano, and/or dill)
1 mini cucumber (sliced or chopped)
1/2 cup cherry tomatoes
2 tbsp red onions (chopped)
2/3 cup chickpeas
2 cups cooked grains of choice (like quinoa)
2 tbsp hemp seeds
2 cups spring mix lettuce
Directions
Step 1
Evenly distribute the salad ingredients into two large jars. Be sure to prep the salads in this exact order so that the dressing stays on the bottom away from the lettuce.
Serves 2
Nutrition Facts Calories: 540 Carbs: 65g (Net Carbs: 53g) Fat: 25g Protein: 20g
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