The beauty of the mason jar is that the dressing stays compacted by veggies on the bottom while the leaves stay dry up top.
I didn’t follow a recipe – I simply added what sounded good. I put in a little balsamic vinegar and olive oil at the bottom with salt and pepper and topped it with quinoa. I love artichoke hearts, so those went in next, followed by garbanzo beans. (I had them on my salad at the grocery store a few weeks ago and can’t believe I didn’t think of them earlier!)
I had kalamata olives, so I added those, then I topped it off with spinach.
Altogether, a regular bag of spinach, a can of garbanzo beans and a can of artichoke hearts combined for four small mason jars – perfect to get me ready for the week.
Don’t forget a plate though – the jar is pretty packed and it wouldn’t mix well in there.
What are your favorite salad ingredients? Please share in the comments because I’m always looking for a new flavor!