Asian Inspired Salad Jars

Packed with a variety of crisp veggies and lean protein, these salad jars make healthy eating simple and satisfying all week long.

Ingredients

• <strong>For the Citrus Ginger Vinaigrette</strong>
• 1/3 cup freshly squeezed orange juice (about 2 oranges worth)
• 3 tablespoons rice vinegar
• 2 tablespoons coconut aminos
• 2 teaspoons freshly grated ginger
• 1 teaspoon maple syrup, or runny honey
• 3 tablespoons sesame oil
• 1 tablespoon olive oil
• <strong>For the Salad</strong>
• 2 cups cooked protein of choice -grilled chicken, cooked shrimp, baked tofu, or chickpeas (about 1/2 cup, or 3-4 oz per jar)
• 2 medium carrots, julienned into strips
• 4 baby bell peppers, thinly sliced
• 4 radishes, thinly sliced
• 1 cup sugar snap peas, sliced
• 3 cups napa cabbage, sliced into thin shreds
• 1 1/2 cups baby spinach, loosely packed
• 2 green onions, thinly sliced
• 4 teaspoons sesame seeds (1 teaspoon per jar)

Instructions

1. 1. Prepare the Dressing: In a small bowl or jar, whisk together the orange juice, rice vinegar, coconut aminos, and maple syrup. Slowly whisk in the sesame oil and olive oil until emulsified.
2. 2. Layer the Salads: Place 4 large (32oz) mason jars in a row. Divide the ingredients evenly between the 4 mason jars, layering in this order:
3. a.) Divide the dressing evenly between the 4 jars- about 3 1/2 tbsp each jar.
4. b.) Next add the protein, then the carrots, bell pepper, radish, and sugar snap peas.
5. c.) Add the napa cabbage, then the spinach. Top with green onion, then the sesame seeds.
6. 3. Refrigerate: Seal the jars with their lids and place in the refrigerator until ready to eat. They will keep in the fridge for up to 4 days.
7. To Serve: When ready to eat, simply invert the sealed jar until the dressing slides down to the top. Give the jar some gentle shaking to dress your salad, then take the lid off and invert onto a plate or bowl.