Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red or white wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/8 teaspoon kosher salt
- 1/2 cup chopped red onion
- 1/2 cup rinsed and drained canned lower-sodium chickpeas
- 1/2 cup sliced orange bell pepper
- 1/2 cup sliced hearts of palm
- 1/2 cup halved cherry or grape tomatoes
- 2/3 cup cooked quinoa
- 2 cups small leaf lettuce (such as romaine, spinach, and mesclun blend)
- 1 ounce feta cheese, crumbled (about 1/4 cup)
- Protein of choice (chicken is my fav)
How to Make It
Step 1
Combine olive oil, vinegar, mustard, pepper, and salt in a 1-pint mason jar with a lid; shake well to blend. Divide dressing between 2 (1-pint) mason jars.
Step 2
Divide onion between the 2 jars. Repeat procedure with chickpeas, bell pepper, hearts of palm, tomatoes, protein and quinoa (if using quinoa).
Step 3
Divide lettuce between the 2 jars, gently pressing down to fit. Divide cheese between the 2 jars; secure lids on jars.
Step 4
Refrigerate salad up to 1 day. Shake jar to distribute dressing before serving. Eat straight from the jar, or empty contents into a bowl.
