| 20 | 15 | 401 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 5 |
| 1/2 cup | White wine vinegar (or apple cider vinegar, dressing ) |
| 1 tbsp | Granulated sugar (or stevia, agave or honey, dressing) |
| 2 clove(s) | Garlic (peeled, dressing ) |
| 1 tbsp | Onion powder (dressing) |
| 1/2 tsp | Salt (dressing) |
| 1/2 tsp | Black pepper (dressing) |
| 1 cup whole | Strawberries (dressing) |
| 1/3 cup | Extra virgin olive oil (dressing) |
| 1 1/2 tsp | Poppy seeds (dressing) |
| 1 tbsp | Mayonnaise, low fat (dressing) |
| 1/4 cup | Milk, fat-free (skimmed) (dressing) |
| 5 cup | Lettuce, romaine |
| 2 cup | Quinoa, cooked (cooled ) |
| 1 cup | Blueberries |
| 1 cup slices | Strawberries |
| 1 1/4 cup diced | Pineapple, canned in juice (drained ) |
| 1 can (10oz) | Tangerine, (mandarin), canned (drained) |
| 1/4 cup | Slivered almonds |
| 1 tbsp | Flaxseed meal (ground) (optional) |
| 1 tbsp | Chia seeds (optional) |
To make the dressing: Combine the first six dressing ingredients in a blender or food processor. Process on medium speed until combined and smooth. With the blender running on low speed, add the olive oil and blend until emulsified. Pour into a jar or other container. Stir in poppy seeds, milk, and mayonnaise. Cover with lid and shake jar until combined. Set aside.
For the salad: In a large bowl, combine strawberries, blueberries, pineapple, and mandarins. If using, sprinkle the fruit with flaxseed and chia, then lightly toss with a spoon to coat.
Divide each set of ingredients evenly between your five jars, layering in the following order:
Cover tightly with lids and store in refrigerator for up to 10 days.
When ready to serve, shake the jar to distribute the dressing, then pour salad onto a plate. Enjoy!
| Fruit | 2.2 |
| Grain | 1.1 |
| Meat Alternative | 0.3 |
| Vegetables | 0.9 |
