CBLT Grain Salad Recipe - Clean Eating Magazine

CBLT Grain Salad

Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.
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vegan grain salad mason jar recipe

CBLT Grain Salad

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  • Duration
  • Cook Time
  • Prep Time
  • 3 1-liter mason jar saladServings

Ingredients

Coconut Bacon

  • 3/4 cup unsweetened, 
dried sliced coconut or coconut flakes
  • 3/4 tbsp pure maple syrup
  • 1 1/2 tsp reduced-
sodium tamari
  • 3/4 tsp smoked paprika
  • 1/4 tsp grape seed oil

Lemon Dijon 
Vinaigrette

  • 3 tbsp extra-virgin olive oil
  • 1/2 lemon, zested and juiced
  • 1 clove garlic, puréed
  • 2 tsp pure maple syrup
  • 1 tsp Dijon mustard
  • Sea salt and ground black pepper, to taste

Salad

  • 3 cups cooked grain of your choice (such as brown rice, quinoa and millet)
  • 3 cups grated vegetables (such as carrots, zucchini or summer squash, beets)
  • 3 cups romaine lettuce, 
torn into bite-size pieces
  • 1 1/2 cups cherry 
tomatoes, halved
  • 1/2 cup unsalted 
sunflower sprouts

Equipment:

  • 3 1-liter Mason jars with lids

Preparation

  1. Preheat oven to 325°F. To a medium bowl, add all coconut bacon ingredients and toss well. Spread on a large parchment-lined baking sheet. Bake until coconut is crispy and lightly toasted. (NOTE: This can take anywhere from 8 to 18 minutes, depending on the size and thickness of your coconut, so check often to avoid burning.) Set aside.
  2. Meanwhile, in a small bowl, whisk together vinaigrette ingredients.
  3. To 1 Mason jar, add one-third of vinaigrette. Over dressing, layer in 1 cup grains, 1 cup grated veggies, 1 cup lettuce, ½ cup cherry tomatoes and one-third of 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.

Nutrition Information

  • Serving Size: 1 mason jar salad
  • Calories: 565
  • Carbohydrate Content: 65 g
  • Fat Content: 31 g
  • Fiber Content: 12 g
  • Protein Content: 11 g
  • Saturated Fat Content: 14 g
  • Sodium Content: 314 mg
  • Sugar Content: 13 g