Chinese Mason Jar Salad // via Nosh and Nourish
1 tablespoonSoy Sauce (or sub coconut aminos)
1 tablespoonSesame Oil
1 tablespoonDark Amber Maple Syrup
1 teaspoonrice vinegar
1⁄8 teaspoonGround Ginger
1 teaspoonMinced Garlic
1⁄2a spiralized pear
1⁄2 packageCascadian Farm Chinese-Style Stirfry Blend Veggies (cooked according to package)
1⁄4 cupSliced Water Chestnuts
2 tablespoonsmixed seeds (I used flax, hemp, and chia)
1⁄4 cupalmond slivers
2 cupsMixed Greens (or sub all spinach)
You can add additional protein if you'd like: 1/4 cup cooked quinoa, or 1/4 cup cooked chicken.
- Combine your sauce ingredients in a small bowl: soy sauce through garlic. Stir, and then pour it into the bottom of your 32oz mason jar.
- Layer the jar: sauce, spiralized pear, roasted veggies, single layer of water chestnuts, seeds, almonds, and mixed greens.
- Pack it tight and close the lid. Keep it upright for storage and transport.
- When you are ready to eat, empty the contents of the jar into a large bowl and mix it up.
Yields 1 Jar