We know the fall is crazy busy. From kids and college students heading back to school to work picking back up after slow summers. That’s why we grabbed these 3 on the go salad recipes from Jennie Miremadi! The nutritionist, who has shared healthy recipes with us before, created these salads in a jar so that they are easy to grab and go. Perfect, right? We think so! These healthy, nutrient rich, salad recipes are easily making their way into our weekly rotation. We will be itching for lunchtime when these yummy meals are in our bag.
Salmon Niçoise Salad in a Jar
Sherry Shallot Vinaigrette Ingredients
5 tbsp. sherry vinegar
1 shallot
1/4 cup + 2 tbsp. extra-virgin olive oil
Sea salt and pepper to tasteSherry Shallot Vinaigrette Directions
1. Add vinegar, shallots, and extra-virgin olive oil to food processor and combine untilemulsified.
2. Add sea salt and pepper to taste.
3. Serve with your favorite salad and enjoy!
1 shallot
1/4 cup + 2 tbsp. extra-virgin olive oil
Sea salt and pepper to tasteSherry Shallot Vinaigrette Directions
1. Add vinegar, shallots, and extra-virgin olive oil to food processor and combine untilemulsified.
2. Add sea salt and pepper to taste.
3. Serve with your favorite salad and enjoy!
Salmon Niçoise Salad Ingredients
1.5 cups organic spinach
1/4 cup pitted Kalamata olives
1/4 cup cherry tomatoes
1/2 cup haricot verts, chopped
1 hard boiled egg, sliced
1 tbsp. capers
1 3.75 oz. can Vital Choice wild Alaskan sockeye salmon
2 tbsp. sherry shallot vinaigrette
Salmon Niçoise Salad Directions
1.5 cups organic spinach
1/4 cup pitted Kalamata olives
1/4 cup cherry tomatoes
1/2 cup haricot verts, chopped
1 hard boiled egg, sliced
1 tbsp. capers
1 3.75 oz. can Vital Choice wild Alaskan sockeye salmon
2 tbsp. sherry shallot vinaigrette
Salmon Niçoise Salad Directions
1. Add 2 tbsp. sherry shallot vinaigrette to bottom of one quart-sized Mason jar.
2. Add haricot verts on top of dressing.
3. Add hard-boiled egg slices on top of haricot verts.
4. Add salmon and capers on top of eggs.
5. Top the salmon with Kalamata olives, cherry tomatoes and spinach.
6. Refrigerate.
7. Once ready to eat, shake jar, pour salad into a bowl, and enjoy! Serves 1.
Mediterranean Salad in a Jar
Dijon Balsamic Vinaigrette Ingredients
4 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
1/4 cup + 2 tbsp. extra-virgin olive oil
Sea salt and pepper to tasteDijon Balsamic Vinaigrette Directions
1. Add vinegar, mustard and extra-virgin olive oil to food processor and combine untilemulsified.
1 tbsp. Dijon mustard
1/4 cup + 2 tbsp. extra-virgin olive oil
Sea salt and pepper to tasteDijon Balsamic Vinaigrette Directions
1. Add vinegar, mustard and extra-virgin olive oil to food processor and combine untilemulsified.
2. Add sea salt and pepper to taste.
3. Serve with your favorite salad and enjoy!
Mediterranean Salad Ingredients
1.5 cups organic spinach
2 tbsp. sun dried tomato, chopped
1/4 cup pitted Kalamata olives
1/4 cup artichoke hearts, chopped
1/4 cup cucumber, chopped
1/4 cup cannellini beans1 tbsp. basil, shredded
4 oz. organic rotisserie chicken, shredded
2 tbsp. Dijon balsamic vinaigrette
Mediterranean Salad Directions (Serves 1)
1. Add 2 tbsp. Dijon balsamic vinaigrette to bottom of one quart-sized Mason jar.
2. Add cucumbers, olives, and artichoke hearts on top of dressing.
3. Add the cannellini beans on top of the vegetables.
4. Add sun dried tomatoes on top of the cannellini beans.
5. Top the sun dried tomatoes with chicken.
6. Add spinach and basil on top of chicken.
7. Refrigerate.
8. Once ready to eat, shake jar, pour salad into a bowl, and enjoy!
Guacamole Black Bean Chicken Salad in a Jar
Spicy Lime Tahini Dressing Ingredients
1/4 cup tahini paste
1/4 cup water
1/4 cup lime juice
1/4 cup cilantro
1 tsp. adobo sauce
Sea salt to taste
1/4 cup water
1/4 cup lime juice
1/4 cup cilantro
1 tsp. adobo sauce
Sea salt to taste
Spicy Lime Tahini Dressing Directions
1. Combine ingredients in food processor and process until smooth and creamy.2) Adjust sea salt to taste.Guacamole
Black Bean Chicken Salad Ingredients (Serves 1)
2 cups organic mixed baby greens
2 tbsp. pumpkin seeds
1/4 avocado
1/4 cup black beans
1/4 cup cherry tomatoes
2 tbsp. fire roasted green Chiles, chopped
4 oz. shredded, organic rotisserie chicken
1/4 tsp. chili powder
1/4 tsp. olive oil
Pinch of sea salt
2 tbsp. spicy lime tahini dressing
1/4 cup cherry tomatoes
2 tbsp. fire roasted green Chiles, chopped
4 oz. shredded, organic rotisserie chicken
1/4 tsp. chili powder
1/4 tsp. olive oil
Pinch of sea salt
2 tbsp. spicy lime tahini dressing
Guacamole Black Bean Chicken Salad Directions
1. Add 2 tbsp. spicy lime tahini dressing to bottom of one quart-sized Mason jar.
2. In a separate bowl, combine pumpkin seeds, chili powder, olive oil and sea salt. Toss pumpkin seeds until well coated and set aside.
3. Returning to Mason jar, add black beans on top of dressing.
4. Add chicken on top of the black beans.
5. Top the chicken with avocado, fire roasted green Chiles, and pumpkin seed mixture.
6. Add cherry tomatoes on top of pumpkin seed mixture.
7. Top the cherry tomatoes with mixed baby greens.
8. Refrigerate.
9. Once ready to eat, shake jar, pour salad into a bowl, and enjoy!
