Salad in a Jar

Hey friend! It's Jill here. 

I'm just about to sit down for lunch and guess what it is? 

SALAD IN A JAR! 

Yesterday, I invited my friend Necia from @popupfitness to teach us the tips and tricks of making salad in a jar because we know one of the biggest hurdles for women getting nourishing meals on the tables and their bodies is planning and prep.  

We recorded the tutorial LIVE on facebook and you can view it on our Facebook page HERE and I've attached the recipes below.

Our last session of the 14-day Spring Reset is just around the corner. Registration is open until May 9 and we begin May 13. Check out all the details HERE and let us know if you have any questions! 

UPCOMING CLASSES!  We're hosting a free virtual class tonight and a LIVE class in Grand Rapids next week. Details and seat reservation are on our homepage. 

Copy of FB LIVE (1).png

- - - - - - - - - - - - - - - - - - - - - - - - - - - 

SALAD IN A JAR w/ MAPLE BALSAMIC DRESSING:

Place ingredients into quart-sized jar, beginning with Layer 1. 

• Layer 1: 1/3 cup - Maple Balsamic Dressing  

• Layer 2: 1 cup chopped veggies – tomatoes, red onion, bell, green onions, radishes, celery, carrots, cucumbers, onions

• Layer 3: 1/2 cup - chopped grilled chicken

• Layer 4: 2 handfuls mixed salad greens (press down into jar)

• Layer 5: 1-2 Tbs sunflower seeds or slivered almonds

Store in fridge for 3-4 days. When ready to eat, dump on a plate and grab a fork! 

Maple Balsamic Dressing
Place all ingredients in jar or dressing bottle and shake. Double if desired. 

Ingredients: 
½ cup extra virgin olive oil
¼ cup balsamic vinegar
1 TBS maple syrup
1 tsp dijon mustard

Store for 1 week in fridge – if it lasts that long! 

- - - - - - - -

TACO SALAD IN A JAR
Necia Ornee (@popupfitness) 


Place ingredients into quart-sized jar, beginning with Layer 1. 

• Layer 1: 1/3 cup - Curry Garlic Dressing and/or Salsa

• Layer 2: 1-2 Tbs each – chopped tomatoes, red onion, bell or hot peppers, carrots, cucumbers

• Layer 3: ¼ cup - black beans (optional) 

• Layer 4: 1/3 cup- taco meat (beef or chicken) click HERE for our Taco seasoning!

• Layer 5: ¼ cup - brown rice or quinoa

• Layer 6: 2 handfuls mixed salad greens (press down into jar), 1 Tbs sunflower seeds

Store in fridge for 3-4 days. When ready to eat, dump on a plate and grab a fork! 

Curry Garlic Dressing
Necia Ornee (@popupfitness) 
Place all ingredients in jar or dressing bottle and shake. Double if desired. 

Ingredients: 
½ cup extra virgin olive oil
¼ cup white vinegar
¼ cup balsamic vinegar
1 tsp curry powder
2 cloves garlic, minced

Store for 1-2 weeks on the shelf – if it lasts that long! Serve over salad, tacos, or roasted cauliflower.