b3 Challenge RecipePDFs June2015 Salad Jars
barre3 Challenge Recipe
Mediterranean Salad Jars Directions: Print out this recipe for easy use at home—it’s also sized (5”x 3”) to fit into your recipe box. Just cut it out, paste it together and voila: instant favorite that can be stored away with the rest of your go-to recipes.
Mediterranean Salad Jars (serves 4)
INGREDIENTS 2 cups cooked quinoa 1 small cucumber, chopped 1 cup cherry tomatoes, chopped ¾ cup Kalamata olives 1 cup cooked chickpeas (or 1 cup cooked chicken, cubed) ½ cup red onion, finely chopped ½ cup parsley, chopped 1 small shallot, minced ¼ cup fresh lemon juice ¼ cup + 1 Tbs. extra-virgin olive oil 1 tsp. dijon mustard ½ tsp. honey 2 pinches of fine sea salt 1 pinch of pepper
DIRECTIONS 1. We love using mason jars for this salad. Layer the ingredients into four jars evenly. Start with the quinoa, and then layer on the chopped cucumber, tomatoes, olives, chickpeas (or chicken), red onion, and parsley. Secure with a lid, and refrigerate. 2. For the dressing, combine the last six ingredients (shallot through pepper) in a small mason jar and shake until well combined. When you’re ready to eat, drizzle the dressing among the salad mason jars, put the lid on, and shake them up a bit to distribute. 3. Store in the refrigerator for up to four days.
For more recipes visit barre3.com
Mediterranean Salad Jars Directions: Print out this recipe for easy use at home—it’s also sized (5”x 3”) to fit into your recipe box. Just cut it out, paste it together and voila: instant favorite that can be stored away with the rest of your go-to recipes.
Mediterranean Salad Jars (serves 4)
INGREDIENTS 2 cups cooked quinoa 1 small cucumber, chopped 1 cup cherry tomatoes, chopped ¾ cup Kalamata olives 1 cup cooked chickpeas (or 1 cup cooked chicken, cubed) ½ cup red onion, finely chopped ½ cup parsley, chopped 1 small shallot, minced ¼ cup fresh lemon juice ¼ cup + 1 Tbs. extra-virgin olive oil 1 tsp. dijon mustard ½ tsp. honey 2 pinches of fine sea salt 1 pinch of pepper
DIRECTIONS 1. We love using mason jars for this salad. Layer the ingredients into four jars evenly. Start with the quinoa, and then layer on the chopped cucumber, tomatoes, olives, chickpeas (or chicken), red onion, and parsley. Secure with a lid, and refrigerate. 2. For the dressing, combine the last six ingredients (shallot through pepper) in a small mason jar and shake until well combined. When you’re ready to eat, drizzle the dressing among the salad mason jars, put the lid on, and shake them up a bit to distribute. 3. Store in the refrigerator for up to four days.
For more recipes visit barre3.com
