By JENNA LEE REEVES
Brown bag lunches are so yesterday with this make ahead salad artistically displayed in a Mason jar.
Loaded with tasty, tantalizing and nutritional ingredients, this lunch can be made the night or two before. And the eco-friendly glass jars can be washed out and reused for another time. This recipe is courtesy of Wish Farms, based in Plant City, the Winter Strawberry Capital of the World and home of the Florida Strawberry Festival.
For more recipe ideas visit wishfarms.com
Strawberry Quinoa Salad Jar
with Raspberry Balsamic Vinaigrette
1 c. of fresh arugula, chopped
1/2 c. of fresh strawberries, sliced
1/4 c. of quinoa
1/2 c. almond slices
1/2 c. chopped cooked chicken
1/4 c. feta cheese
1 c. fresh raspberries
1 Tbsp. white sugar
2/3 c. balsamic vinegar
¼ c. olive oil
1 Tbsp. honey
½ tsp. salt
Mix together the ingredients for the dressing and
pour the dressing into the bottom of the jar. Layer
arugula, strawberries, quinoa, almonds, chicken
and feta cheese in the jar. Top with strawberries.
Close the jar and refrigerate until ready for use.
Then, pour the ingredients into a bowl and the
dressing will cover the salad. Or, shake and eat
it from the jar