You guys know that I’m not a huge meal prep person, and that’s simply because I don’t like eating leftovers and I like eating based on what my body is craving. But I am also a busy person, both in my work life as a blogger, and as a mama and wife; so meal prep is essential. It saves me time, and it helps me make healthier food choices, because if I have food already made in the fridge, I’ll definitely eat it because I’m not a food waster.
Servings: mason jars
Ingredients
ITALIAN VINAIGRETTE
- 2 tbsp Italian seasoning
- ¾ cup Pompeian Organic Extra Virgin Olive Oil
- 4 tbsp red wine vinegar
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 tbsp dijon mustard
SALADS
- ½ red onion, thinly sliced
- 2 hard boiled eggs, sliced
- 1 cup chopped cauliflower
- ½ cup chopped purple cabbage
- 2 4oz chicken breasts cooked and roughly chopped
- 2-3 cups chopped romaine lettuce
Instructions
- Make the dressing by whisking all ingredients together in a bowl.
- Adjust seasonings to taste. Assemble the salad jars in what ever order you like – the only “must” is that you pour the dressing at the bottom of each mason jar, and then add the rest of the salad ingredients. That way, everything stays fresh and crispy and doesn’t get soggyAdjust seasonings to taste. Assemble the salad jars in what ever order you like – the only “must” is that you pour the dressing at the bottom of each mason jar, and then add the rest of the salad ingredients. That way, everything stays fresh and crispy and doesn’t get soggy
- ENJOYYYY
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