Directions

Ingredients

Cilantro Field Fresh Salad Shaker

Nutrition:

Calories: 220
Fat: 7 grams
Net Carb: 17 grams
Protein: 21 grams

‍

Fierce Food Facts: This salad is loaded with fiber for a happy set of gut bugs. It also has almost 90% of the day's Vitamin A, helpful for a strong immune system. It provides a nice amount of Zinc, Magnesium, Phosphorus, and Calcium, which is great for strong bones, hair, skin, and nails.


Photographed by Anne Watson

‍

Directions:

Using a medium-size saucepan, add quinoa and 1½ cups water. Cover and bring to a boil over high heat. Once boiling, reduce temperature to low. Cook 10-15 minutes until able to fluff with a fork and all water has been absorbed. Cool completely.

Using a blender or food processor, combine Greek yogurt, honey, apple cider vinegar, sea salt, fresh cilantro, lemon juice, and garlic cloves. Whir or blend on high until well combined, set aside.

Add 2 tablespoons of dressing to the bottom of each jar. Layer the remaining salad ingredients in each mason jar in the following order, from most sturdy vegetables to most tender vegetables at the top. This order will ensure that what comes in contact with the acidic dressing will not wilt before the week is up.

On top of the dressing layer 2 tablespoons carrot, 2 ounces chicken, 2 tablespoons tomatoes, 1 tablespoon dried currants, 2 tablespoons quinoa, 1 tablespoon pumpkin seeds, and finally the most tender, about 1 cup spring mix lettuce.

When ready to serve, shake salad to incorporate dressing through ingredients. You may eat directly from the jar. Will stay fresh in the refrigerator for up to five days.

Mix it up with these variations:

Poppyseed: poppyseed dressing, jicama shreds, carrot shreds, pomegranate seeds, sliced almonds, feta cheese, baby spinach

Asian: Asian ginger dressing, snap peas, carrot shreds, cabbage shreds, water chestnuts, quinoa, toasted sesame seeds, shredded lettuce

Italian: Balsamic dressing, shredded carrots, sliced bell peppers, chopped cauliflower, mini mozzarella balls, cherry tomatoes

Chicken Caesar: Caesar dressing, carrot shreds, diced grilled chicken, olives, lettuce, shredded parmesan


Kids Can Cook Tips: Have kids pick what vegetables they might like in their salad. Have them pick the colors of the rainbow and see just how colorful they can get! Kids will love layering the vegetables in the jar and talking about tender vs. sturdy vegetables and which to place on top. Have them taste to help determine which is which!

Cilantro Field Fresh Salad Shaker

  • ½ cup quinoa, dry
  • 1½ cups water
  • ½ cup carrot, shredded
  • 8 ounces (~½ pound) shredded chicken
  • ½ cup cherry or grape tomatoes, sliced
  • ¼ cup currants
  • ¼ cup pumpkin seeds
  • 1 ( ~5 ounces) box Spring Mix Lettuces

Dressing:

  • ½ cup plain Greek yogurt
  • 1 teaspoon honey (consider Pyure Stevia for low carbohydrate)
  • 2 tablespoon apple cider vinegar
  • ¼ teaspoon sea salt
  • 1 bunch cilantro, cleaned and de-stemmed
  • 1 whole lemon juice, juiced
  • 2 cloves garlic, crushed  

Directions

Ingredients

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Nourish

Cilantro Field Fresh Salad Shaker

Chock-full of fresh greens and tons of nutrients, this easy salad in a jar is perfect for lunch on the go!

By

Alexia Hall, RDN

July 22, 2021

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Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

15 Total Minutes

4 Servings

Ingredients

  • ½ cup quinoa, dry
  • 1½ cups water
  • ½ cup carrot, shredded
  • 8 ounces (~½ pound) shredded chicken
  • ½ cup cherry or grape tomatoes, sliced
  • ¼ cup currants
  • ¼ cup pumpkin seeds
  • 1 ( ~5 ounces) box Spring Mix Lettuces

Dressing:

  • ½ cup plain Greek yogurt
  • 1 teaspoon honey (consider Pyure Stevia for low carbohydrate)
  • 2 tablespoon apple cider vinegar
  • ¼ teaspoon sea salt
  • 1 bunch cilantro, cleaned and de-stemmed
  • 1 whole lemon juice, juiced
  • 2 cloves garlic, crushed  
  • ½ cup quinoa, dry
  • 1½ cups water
  • ½ cup carrot, shredded
  • 8 ounces (~½ pound) shredded chicken
  • ½ cup cherry or grape tomatoes, sliced
  • ¼ cup currants
  • ¼ cup pumpkin seeds
  • 1 ( ~5 ounces) box Spring Mix Lettuces

Dressing:

  • ½ cup plain Greek yogurt
  • 1 teaspoon honey (consider Pyure Stevia for low carbohydrate)
  • 2 tablespoon apple cider vinegar
  • ¼ teaspoon sea salt
  • 1 bunch cilantro, cleaned and de-stemmed
  • 1 whole lemon juice, juiced
  • 2 cloves garlic, crushed  
  • ½ cup quinoa, dry
  • 1½ cups water
  • ½ cup carrot, shredded
  • 8 ounces (~½ pound) shredded chicken
  • ½ cup cherry or grape tomatoes, sliced
  • ¼ cup currants
  • ¼ cup pumpkin seeds
  • 1 ( ~5 ounces) box Spring Mix Lettuces

Dressing:

  • ½ cup plain Greek yogurt
  • 1 teaspoon honey (consider Pyure Stevia for low carbohydrate)
  • 2 tablespoon apple cider vinegar
  • ¼ teaspoon sea salt
  • 1 bunch cilantro, cleaned and de-stemmed
  • 1 whole lemon juice, juiced
  • 2 cloves garlic, crushed  

Kitchen Equipment

4 wide mouth, quart-size Mason jars

Food processor

Medium saucepan

4 wide mouth, quart-size Mason jars

Food processor

Medium saucepan

4 wide mouth, quart-size Mason jars

Food processor

Medium saucepan

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Reading time:

3 minutes

Nutrition:

Calories: 220
Fat: 7 grams
Net Carb: 17 grams
Protein: 21 grams

‍

Fierce Food Facts: This salad is loaded with fiber for a happy set of gut bugs. It also has almost 90% of the day's Vitamin A, helpful for a strong immune system. It provides a nice amount of Zinc, Magnesium, Phosphorus, and Calcium, which is great for strong bones, hair, skin, and nails.


Photographed by Anne Watson

‍

Directions:

Using a medium-size saucepan, add quinoa and 1½ cups water. Cover and bring to a boil over high heat. Once boiling, reduce temperature to low. Cook 10-15 minutes until able to fluff with a fork and all water has been absorbed. Cool completely.

Using a blender or food processor, combine Greek yogurt, honey, apple cider vinegar, sea salt, fresh cilantro, lemon juice, and garlic cloves. Whir or blend on high until well combined, set aside.

Add 2 tablespoons of dressing to the bottom of each jar. Layer the remaining salad ingredients in each mason jar in the following order, from most sturdy vegetables to most tender vegetables at the top. This order will ensure that what comes in contact with the acidic dressing will not wilt before the week is up.

On top of the dressing layer 2 tablespoons carrot, 2 ounces chicken, 2 tablespoons tomatoes, 1 tablespoon dried currants, 2 tablespoons quinoa, 1 tablespoon pumpkin seeds, and finally the most tender, about 1 cup spring mix lettuce.

When ready to serve, shake salad to incorporate dressing through ingredients. You may eat directly from the jar. Will stay fresh in the refrigerator for up to five days.

Mix it up with these variations:

Poppyseed: poppyseed dressing, jicama shreds, carrot shreds, pomegranate seeds, sliced almonds, feta cheese, baby spinach

Asian: Asian ginger dressing, snap peas, carrot shreds, cabbage shreds, water chestnuts, quinoa, toasted sesame seeds, shredded lettuce

Italian: Balsamic dressing, shredded carrots, sliced bell peppers, chopped cauliflower, mini mozzarella balls, cherry tomatoes

Chicken Caesar: Caesar dressing, carrot shreds, diced grilled chicken, olives, lettuce, shredded parmesan


Kids Can Cook Tips: Have kids pick what vegetables they might like in their salad. Have them pick the colors of the rainbow and see just how colorful they can get! Kids will love layering the vegetables in the jar and talking about tender vs. sturdy vegetables and which to place on top. Have them taste to help determine which is which!

Nutrition:

Calories: 220
Fat: 7 grams
Net Carb: 17 grams
Protein: 21 grams

‍

Fierce Food Facts: This salad is loaded with fiber for a happy set of gut bugs. It also has almost 90% of the day's Vitamin A, helpful for a strong immune system. It provides a nice amount of Zinc, Magnesium, Phosphorus, and Calcium, which is great for strong bones, hair, skin, and nails.


Photographed by Anne Watson

‍

Directions:

Using a medium-size saucepan, add quinoa and 1½ cups water. Cover and bring to a boil over high heat. Once boiling, reduce temperature to low. Cook 10-15 minutes until able to fluff with a fork and all water has been absorbed. Cool completely.

Using a blender or food processor, combine Greek yogurt, honey, apple cider vinegar, sea salt, fresh cilantro, lemon juice, and garlic cloves. Whir or blend on high until well combined, set aside.

Add 2 tablespoons of dressing to the bottom of each jar. Layer the remaining salad ingredients in each mason jar in the following order, from most sturdy vegetables to most tender vegetables at the top. This order will ensure that what comes in contact with the acidic dressing will not wilt before the week is up.

On top of the dressing layer 2 tablespoons carrot, 2 ounces chicken, 2 tablespoons tomatoes, 1 tablespoon dried currants, 2 tablespoons quinoa, 1 tablespoon pumpkin seeds, and finally the most tender, about 1 cup spring mix lettuce.

When ready to serve, shake salad to incorporate dressing through ingredients. You may eat directly from the jar. Will stay fresh in the refrigerator for up to five days.

Mix it up with these variations:

Poppyseed: poppyseed dressing, jicama shreds, carrot shreds, pomegranate seeds, sliced almonds, feta cheese, baby spinach

Asian: Asian ginger dressing, snap peas, carrot shreds, cabbage shreds, water chestnuts, quinoa, toasted sesame seeds, shredded lettuce

Italian: Balsamic dressing, shredded carrots, sliced bell peppers, chopped cauliflower, mini mozzarella balls, cherry tomatoes

Chicken Caesar: Caesar dressing, carrot shreds, diced grilled chicken, olives, lettuce, shredded parmesan


Kids Can Cook Tips: Have kids pick what vegetables they might like in their salad. Have them pick the colors of the rainbow and see just how colorful they can get! Kids will love layering the vegetables in the jar and talking about tender vs. sturdy vegetables and which to place on top. Have them taste to help determine which is which!

Nutrition:

Calories: 220
Fat: 7 grams
Net Carb: 17 grams
Protein: 21 grams

‍

Fierce Food Facts: This salad is loaded with fiber for a happy set of gut bugs. It also has almost 90% of the day's Vitamin A, helpful for a strong immune system. It provides a nice amount of Zinc, Magnesium, Phosphorus, and Calcium, which is great for strong bones, hair, skin, and nails.


Photographed by Anne Watson

‍

Directions:

Using a medium-size saucepan, add quinoa and 1½ cups water. Cover and bring to a boil over high heat. Once boiling, reduce temperature to low. Cook 10-15 minutes until able to fluff with a fork and all water has been absorbed. Cool completely.

Using a blender or food processor, combine Greek yogurt, honey, apple cider vinegar, sea salt, fresh cilantro, lemon juice, and garlic cloves. Whir or blend on high until well combined, set aside.

Add 2 tablespoons of dressing to the bottom of each jar. Layer the remaining salad ingredients in each mason jar in the following order, from most sturdy vegetables to most tender vegetables at the top. This order will ensure that what comes in contact with the acidic dressing will not wilt before the week is up.

On top of the dressing layer 2 tablespoons carrot, 2 ounces chicken, 2 tablespoons tomatoes, 1 tablespoon dried currants, 2 tablespoons quinoa, 1 tablespoon pumpkin seeds, and finally the most tender, about 1 cup spring mix lettuce.

When ready to serve, shake salad to incorporate dressing through ingredients. You may eat directly from the jar. Will stay fresh in the refrigerator for up to five days.

Mix it up with these variations:

Poppyseed: poppyseed dressing, jicama shreds, carrot shreds, pomegranate seeds, sliced almonds, feta cheese, baby spinach

Asian: Asian ginger dressing, snap peas, carrot shreds, cabbage shreds, water chestnuts, quinoa, toasted sesame seeds, shredded lettuce

Italian: Balsamic dressing, shredded carrots, sliced bell peppers, chopped cauliflower, mini mozzarella balls, cherry tomatoes

Chicken Caesar: Caesar dressing, carrot shreds, diced grilled chicken, olives, lettuce, shredded parmesan


Kids Can Cook Tips: Have kids pick what vegetables they might like in their salad. Have them pick the colors of the rainbow and see just how colorful they can get! Kids will love layering the vegetables in the jar and talking about tender vs. sturdy vegetables and which to place on top. Have them taste to help determine which is which!

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