Description
These make-ahead salads are perfect for meal prep, allowing you to enjoy fresh and healthy salads throughout the week with minimal effort.
Ingredients
Scale
- 4 cups mixed greens (spinach, arugula, kale)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup cooked quinoa
- 1 can chickpeas, drained and rinsed
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup olives, sliced
- 1/2 cup dressing of choice (vinaigrette recommended)
Instructions
- In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and bell pepper.
- In a separate bowl, mix the cooked quinoa, chickpeas, feta cheese, red onion, and olives.
- Layer the salad ingredients in meal prep containers. Start with the quinoa mixture at the bottom, followed by the mixed greens and vegetables on top.
- Drizzle your dressing of choice over the salad or keep it in a separate container to add later.
- Seal the containers and refrigerate for up to 5 days. When ready to eat, toss the salad and enjoy!
- Prep Time: 15
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad
- Calories: 320
- Sugar: 5
- Sodium: 400
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 36
- Fiber: 10
- Protein: 12
Keywords: make ahead salads, meal prep salads, healthy salads, easy salad recipes, salads for the week