|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 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!