Cook 5 oz. trimmed snow peas in a medium saucepan of boiling water, stirring often, until bright green, about 1 minute. Using a slotted spoon, transfer peas to a large bowl of ice water. Let peas stand 5 minutes; drain.
Place 1 cup thinly sliced radishes and 2 cups peeled, shaved rainbow carrots in a medium bowl. Sprinkle with 1/4 tsp. kosher salt; let stand while you make the dressing.
Combine 1 cup chopped orange carrots; 3 Tbsp. water; 2 Tbsp. rice wine vinegar; 2 Tbsp. vegetable oil; 1 Tbsp. plain 2% reduced-fat Greek yogurt; 1/2 chopped shallot; 1 1/2 tsp. chopped fresh ginger; and 1 1/2 tsp. white miso in a small food processor or blender. Process until smooth.
In a serving bowl, drizzle peas and carrot mixture with dressing; sprinkle with 2 Tbsp. toasted walnuts.
You can substitute miso with tahini or even soy sauce.
Photo and recipe from http://www.cookinglight.com/recipes/pea-radish-and-carrot-salad
Cook quinoa according to package directions. Set aside to cool.
While quinoa is cooking, pre-heat the oven to 425°F. In a small baking dish, combine the olive oil and balsamic vinegar. Place the chicken breasts in the dish, turning to coat in olive oil/balsamic. Season with salt and pepper.
Place chicken in the oven and cook for 10 minutes. Flip and cook for 10-15 more minutes. Remove from oven and allow to rest for 5 minutes before slicing.
Assemble jar salads by dividing ingredients between four 1-pint jars in the following order: vinaigrette, chicken, quinoa, berries, feta, red onion and spinach.
Storage: Seal and store in the fridge for up to 4 days. To serve:Shake out jar contents into a large bowl. Mix to combine all ingredients with the vinaigrette and enjoy! I recommend soaking your berries in 1 part vinegar and 3 parts water to keep your berries fresh for longer. Rinse and allow to dry on a towel before packing into the jars.
Photo and Recipe from: https://sweetpeasandsaffron.com/strawberry-spinach-quinoa-salad-jar/