Care of Amy Symington of ameliaeats.com 

Makes 3, 1L mason jar salads

Preparation time: 40 minutes

Serving size: 1 mason jar

Equipment: 3 – 1L mason jars with lids

Ingredients

Coconut Bacon

  • 1 cup unsweetened, dried sliced coconut or coconut flakes
  • 1 tbsp maple syrup
  • 2 tbsp reduced-sodium tamari
  • 1 tsp smoked paprika
  • 1/2 tsp grapeseed or canola oil

Lemon Dijon Vinaigrette

  • 1 lemon zested and juiced
  • 1/3 cup extra virgin olive oil
  • 1 clove garlic, pureed
  • 1 tbsp maple syrup
  • 2 tsp Dijon mustard
  • Salt and pepper to taste

Salad

  • 1 cup lemon dijon vinaigrette dressing (see recipe above)
  • 3 cups cooked grain of choice (brown rice, quinoa, millet are great options)
  • 3 cups of grated vegetables – carrots, green and yellow zucchini, beets
  • 3 cups Romaine lettuce, torn into bite size pieces
  • 1-1/2 cups cherry tomatoes, halved
  • 1 cup coconut bacon (see recipe above)
  • ½ cup sunflower sprouts

Instructions

1. Preheat oven to 325°F. In a medium bowl add all coconut bacon ingredients and toss well to coat. Spread on a large parchment-lined baking sheet. Bake for 18 minutes, until coconut is crispy and lightly toasted. Set aside.

2. In a small bowl whisk together vinaigrette ingredients. Season with salt and pepper.

3. Next, using a 1L mason jar add 1/3 of the vinaigrette. Next, layer in 1 cup of grains, 1 cup of grated veggies, 1 cup of romaine lettuce, ½ cup of cherry tomatoes and 1/3 cup of coconut bacon. Top with a few sunflower sprouts. Tighten lid and repeat with remaining 2 mason jars. Store in fridge.

4. When ready to eat, vigorously shake mason jar to completely coat salad ingredients with vinaigrette.