Due to the COVID-19 outbreak we are no longer accepting or fulfilling NATIONAL orders for the time being.

If you are looking for New York City Grocery Delivery please click here.


Join our mailing list to receive 10% off your first order!


Kitchen Notebook

May 18, 2023

Mason Jar Salad

25 Mins


  • 1 cup cooked quinoa
  • 1 can chickpeas, drained and rinsed
  • 1 cup shredded carrots
  • 2 red radishes, thinly sliced
  • 2 cups baby spinach leaves
  • 1/4 sauerkraut or shaved cabbaged

For the Dressing:

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste


  • Prepare the dressing by combining olive oil, apple cider vinegar, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Whisk until well combined. Set aside.
  • Take four mason jars and start layering the ingredients. Begin with the dressing, adding about 2 tablespoons to the bottom of each jar.
  • Divide the cooked quinoa evenly among the jars, layering it on top of the dressing. Top with sauerkraut or cabbage of desired.
  • Next, distribute the chickpeas among the jars, followed by the shredded carrots and radishes.
  • Add a layer of baby spinach leaves on top, ensuring it fills the remaining space in the jars.
  • If desired, sprinkle sliced almonds and dried cranberries over the spinach in each jar for added crunch and sweetness.
  • Seal the mason jars tightly with their lids and refrigerate until ready to enjoy. These salads can be prepared ahead of time and stored in the fridge for up to 4-5 days.
  • When ready to eat, simply shake the mason jar to distribute the dressing evenly over the ingredients. Pour the contents into a bowl or eat directly from the jar.

25 Mins Lunch salad Spring Veg

Leave a comment

Comments will be approved before showing up.


25 Mins Lunch salad Spring Veg

More Recipes You Will Love