Salad Jars: 2 ways

Back to school and work, these refreshing salad jars are excellent to take on journeys. If you don’t have refrigeration access I would suggest adding beans or eggs as protein rather than meat. You can make these in bulk and keep in the fridge for 4 days!

Greek salad: 1/2 small red onion(thinly sliced), 7 cherry tomatoes (halved), 1/4 cucumber(deseeded and sliced), 3 olives (thinly sliced), 100g cooked and cold pasta, 2 handfuls baby spinach. 1tsp olive oil, 1tbsp balsamic vinegar, pinch of oregano and garlic granules, salt and pepper.

1. In the bottom of your jar put the olive oil, vinegar, salt, pepper, oregano and garlic and give it a stir.

2.  Add your onion, tomatoes and olives then cucumber, then your pasta and top with your greens and put the lid on. Lunch sorted!

Mexican bean salad

Zesty, fresh and super filling this Mexican bean salad is super for energising to get you through the afternoon!

1/4 cup of bulgar wheat or quinoa,1/2 red onion finely sliced, 2tbsp sweetcorn, 3tbsp mixed beans, 3 tbsp red and green pepper finely chopped, I like adding a small amount of jalapeño! A handful baby spinach, 1tsp olive oil, juice of half a lime, pinch of cumin, garlic and chilli powder and salt and pepper.

1. In the bottom of your jar add your olive oil, lime, chilli,cumin,garlic,salt and pepper along with the onion and chopped peppers. (And the jalapeño if using)

2. Add your sweetcorn and beans then your bulgar wheat/quinoa and top with your spinach before adding your lid!

To eat these you can either shake and eat directly from the jar or pour into a bowl.

Love Emily x


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