Mason Jar Salad - 3 Ways
20 min serves 1-2
Mason Jar Salad - 3 Ways
Enjoy all the different flavors of these three salads in a jar. We promise you won't look at lunch the same way.
Ingredients:
- BUDDHA SALAD
- 1/2 cup beet hummus
- 1/2 mango sliced
- 1/4 cup quinoa
- 2-3 raw cauliflower florets
- 3 min leaves, chopped
- 1 cup baby kale
- 1/2 cup cabbage, thinly sliced
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 4 oz sliced sirloin steak
- SPRING SALAD
- 4 strawberries, sliced
- handful chopped walnuts
- 2 tbsp blue cheese crumbles
- 1 cup spinach
- 1/4 cup quinoa
- 1/4 cup chopped cucumber
- 4 oz sliced sirloin steak
- 2 tbsp poppyseed dressing (like Tessemae's)
- GREEK SALAD
- 1 cup spinach
- 1/4 cup roasted chickpeas (raw is also fine)
- 2 tbsp feta
- 1/2 cup microgreens
- handful chopped cashews
- a few slices of red onion
- 1/4 cup chopped cucumber
- 8-10 small cherry tomatoes
- 4 oz ground beef crumbles
- Dressing: 2 tbsp olive oil + 1 tbsp apple cider vinegar + 1/2 tsp salt + dash of pepper
- Pick your salad and assemble the ingredients.
- Make sure to have a clean and dry mason jar/lid. I prefer the wide mouth variety so you can eat it right out of the jar.
- Then layer your salad in the following order:
- Dressing on bottom
- Hard or Crunchy Vegetables
- Grains, Legumes, Beans
- Cheeses and Protein
- Soft Vegetables and fruit
- Nuts and Seeds
- Greens
- Lid the salad and store in the middle of your fridge.
- When ready to eat, shake the jar to immerse the dressing. Then pour into a bowl or eat right out of the jar!
- Each steak should make around 2 salads, so make these two at a time!
Made with Pre©
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*vs. USDA Data for Choice Filet Mignon
