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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.

Directions

 

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.

Ingredients

  • 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.

Ingredients

  • 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.

Ingredients

  • 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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