By Gail Sauter
This is one of my go-to meals when I’m looking for something clean, delicious, balanced and filling. No matter which diet is right for you and your body, you can’t go wrong with this portable and eye-pleasing mix of veggies, fruit, clean protein and healthy fat. Enjoy!
1/2 free range chicken breast, poached
1/3 green apple, diced
1 celery stalk, sliced
1/3 cucumber, diced
2 radishes, sliced
1/3 cup quinoa, cooked
1 1/2 tbsp. pecans, chopped
1 cup spinach
1/4 cup chopped cilantro
Maple Mustard Vinaigrette Dressing:
1/2 cup walnut or olive oil
1/4 cup maple syrup
1/4 apple cider vinegar
2 tbsp. grainy mustard
2 tbsp. tamari or coconut aminos
1/2 tsp. pepper
- Layer the salad in a quart size mason jars as follows and enjoy!
- Dressing (1/4 cup)
- Veggies (except spinach)
Gail is an Integrative Nutrition Health Coach, mom and wellness advocate, supporting those who want to take back their health, but struggle to make it happen on their own. Her mission is to raise awareness that we CAN control our health – regain energy, manage weight and live better lives -in large part by changing how and what we eat.
In the 90’s her mother had open heart surgery to repair a leaky mitral valve. That day she swore to herself that she would do everything in her power to never be in a similar situation. Gail knew it was time to follow her true calling, her passion – helping others to learn and transform. She went back to school and began a rewarding career as a Health Coach. When she’s not blogging, coaching or creating irresistible new recipes, she can be found obsessing over her Fitbit steps, spending quality time with her boyfriend and family, perusing the aisles of Whole Foods or Trader Joes or at her most happy place of all – the beach (reading about wellness, of course!). Visit her website, The Right Track Wellness, to connect with her!
3 thoughts on “Maple Mustard Mason Jar Salad”
What an amazing mess of beauty! Haha
Looks Delicious. How long do these keep & do you have to refrigerate?
Hi Diana, please reach out to Gail with any questions regarding her recipe. Thanks!