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Meal Prep Salads

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Meal Prep Salads
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Makes: 6 servings adjust
This recipe will fill 6x 32oz mason jars.



Step 1

Start with a dressing - see my recipes for Honey Mustard Vinaigrette, Lemon Vinaigrette or Ginger Soy Vinaigrette. Make this before chopping veggies so it sits in the fridge until you're ready to use it.


  • 1 can Garbanzo Beans, rinsed
  • 1 Bell Pepper, chopped
  • 12 Broccoli, diced
  • 1 can Corn, drained
  • 1 handful Walnuts, chopped

Step 2

Put 1/4 c (or desired amount) of dressing in the bottom of a 32oz mason jar. Then you will top with items that do not absorb the dressing - so it doesn't wilt or soak up.


  • 1 can Beet
  • 1 can Pinto Beans, rinsed
  • 1 can Black Beans, rinsed
  • 1 Cucumber, sliced
  • 1 handful Cherry Tomato, sliced in half
  • 2 cups Shredded Carrots
  • 1 can Peas, drained
  • 1 Avocado, diced
  • 1 cup Pepitas
  • 1 cup Sunflower Seeds

Step 3

Then top with these items which won't sit in the dressing.


  • 1 leaf Kale, chopped into small pieces
  • 1 handful Baby Spinach

Step 4

Then top with your lettuce items.

Step 5

Put the lid on and store in the fridge for up to 5 days. When ready to eat, just shake it and enjoy!
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