mason jar chopped salad

WITH RED WINE VINAIGRETTE

Mason jar salads are all the rage, and for good reason. Extremely versatile, colorful, and packed with fresh goodness, say hello to the perfect lunch. This Italian version is one of our favorite combinations, but the possibilities are endless. When not cleansing, try the 80:20 variation with quinoa and chickpeas. These salads will keep for up to five days in the fridge, so make a bunch in advance for the work week.

Yield 2 servings
Prep Time 10 minutes
Cook Time None
CLEANSE

½ red onion, diced

½ English cucumber, chopped

½ cup shredded carrots

½ cup sliced pepperoncini

½ cup quartered artichoke hearts (from a can or jar; packed in water)

½ head romaine lettuce, chopped

For the dressing

½ cup olive oil

¼ cup red wine vinegar

1 clove garlic, minced

1 tbsp Dijon mustard

½ tsp Himalayan pink salt

¼ tsp freshly ground black pepper

1   To make the dressing, in a small bowl, whisk together all ingredients until well combined.

2   Place two wide-mouth 32-ounce Mason jars on the counter. To each jar, add 3 tablespoons dressing. Then layer in the onion, cucumber, carrots, pepperoncini, artichoke hearts, and romaine. (Adding the ingredients in this order will prevent the veggies from getting soggy.)

3   Secure the lids on the jars to make them airtight. Refrigerate for up to 5 days.

variation

For an 80:20 version, use the same dressing, but switch up the ingredients. Omit the carrots, pepperoncini, and artichoke hearts, and replace them with cooked quinoa, chickpeas, Castelvetrano olives, and cherry tomatoes.

mason jar chopped salad