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20 minutes 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.
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Mason Jar Salad - 3 Ways
Gluten-Free Keto

PREP: 5 min. ACTIVE: 10 min. PASSIVE: 5 min. DIFFICULTY Medium

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
  1. Pick your salad and assemble the ingredients. 
  2. 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. 
  3. Then layer your salad in the following order:
  4. Dressing on bottom
  5. Hard or Crunchy Vegetables
  6. Grains, Legumes, Beans
  7. Cheeses and Protein
  8. Soft Vegetables and fruit
  9. Nuts and Seeds
  10. Greens
  11. Lid the salad and store in the middle of your fridge. 
  12. When ready to eat, shake the jar to immerse the dressing. Then pour into a bowl or eat right out of the jar! 
  13. Each steak should make around 2 salads, so make these two at a time!
Made with Pre©

Filet Mignon - 10 Pack

  • 31g

    Protein
  • 30%

    Less fat*
  • Filet Mignon - 10 Pack
  • 196mg

    CLA
  • 98mg

    Omega 3s

Find this product in store

*vs. USDA Data for Choice Filet Mignon

Amount per 100g

    Recipe developed by Chef Sarah Russo
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