This salad recipe is the ideal solution to a glorified version of a brown-paper-bag office lunch. Not only is it more "green" (or better for the environment), but it's also better for you. All the ingredients fit perfectly into a mason jar; it has an abundance of veggies, significant amounts of protein from the roasted chicken and the cannellini beans, and good-for-you fiber from the artichokes and sun-dried tomatoes. Make. Eat. Wash. Repeat.
Mediterranean Salad in a Jar
Dijon Balsamic Vinaigrette
- 4 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- ¼ cup plus 2 tablespoons extra-virgin olive oil
- sea salt and pepper to taste
1. Add vinegar, mustard, and extra-virgin olive oil to food processor and combine until emulsified.
2. Add sea salt and pepper to taste.
3. Serve with your favorite salad and enjoy!
- 2 tablespoons Dijon balsamic vinaigrette
- ¼ cup cucumbers, chopped
- ¼ cup pitted Kalamata olives
- ¼ cup artichoke hearts, chopped
- ¼ cup cannellini beans
- 2 tablespoons sun-dried tomatoes, chopped
- 4 ounces organic rotisserie chicken breast, shredded
- 1½ cups organic spinach
- 1 tablespoon basil, shredded
1. Add 2 tablespoons Dijon balsamic vinaigrette to bottom of 1-quart Mason jar.
2. Add cucumbers, olives, and artichoke hearts on top of dressing.
3. Add the cannellini beans on top of the vegetables.
4. Add sun-dried tomatoes on top of the cannellini beans.
5. Top the sun-dried tomatoes with chicken.
6. Add spinach and basil on top of chicken.
8. Once ready to eat, shake jar, pour salad into a bowl, and enjoy!
Jennie Miremadi, MS, CNS is an integrative clinical nutritionist and wellness coach based in Los Angeles, California. Jennie’s nutritional approach is based on integrative and functional nutrition, a scientific, evidence-based approach that considers how a person's unique biochemical individuality together with mind, body, soul, lifestyle, and environmental factors impact health.
Jennie received a B.A. from UCLA, a J.D. from UCLA, and a Master of Science degree in nutrition and integrative health with a concentration in human clinical nutrition from the Maryland University of Integrative Health. Jennie has also been awarded the Certified Nutrition Specialist (CNS) credential via the Board for Certification of Nutrition Specialists.
Jennie is certified in holistic nutrition coaching via the Institute for Integrative Nutrition and is certified as a coach through the Institute for the Psychology of Eating. Jennie is also trained in the practice of EFT, an energy-based technique, which she incorporates in nutrition sessions with some clients.
Jennie is a member of the American Nutrition Association, the National Association of Nutrition Professionals, the American College of Nutrition, and The Institute for Functional Medicine.
Headshot Photo Credit: Adam Secore