On Wednesday, August 2, employees in the Columbia and St. Louis, Missouri and Atlanta, Georgia offices were given the chance to attend a meal prep class at their perspective locations. As part of a six-week wellness campaign, many employees from each office attended the sessions and learned how to make mason jar salads.
Each employee in attendance was given a mason jar, ingredients and instructions on how to make the healthy, to-go salads. Then, the employees made their own and congregated with coworkers for a healthy lunch.
The two salad options were a strawberry spinach salad with strawberry-lime vinaigrette and a vegetable, goat cheese and chicken salad with balsamic dressing. Each salad had multiple vegetables and other additions for employees to put in their jars.
This class is one of two cooking classes during the 2017 JES Wellness Initiative.
Below are the salad recipes:
Vegetable, Goat Cheese and Chicken Salad
Ingredients (in order of how they should be placed in the jar):
- Balsamic Dressing
- Cherry Tomatoes, Peppers, Cucumbers and Red Onions (all either halved or chopped)
- Chicken
- Pecan Halves
- Arugula
Strawberry Spinach Salad with Strawberry-Lime Vinaigrette
Ingredients (in order of how they should be placed in the jar):
- Strawberry-Lime Vinaigrette
- Cooked Quinoa
- Sliced Strawberries
- Sunflower Seeds
- Sliced Green Onions
- Crumbled Feta
- Baby Spinach
Strawberry-Lime Vinaigrette:
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Teaspoons Strawberry Preserves
- 1 Tablespoon Mustard
- 1 Tablespoon White Wine Vinegar
- Salt & Pepper to Taste
