Mason Jar Salad - 3 Ways

Mason Jar Salads

COOK TIME | ACTIVE: 12 MINUTES - PASSIVE: 5 MINUTES

PREP TIME: 5 MINUTES | SERVING SIZE: 1 per jar

Ingredients

  • 1 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
  • 2 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)
  • 3 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

Instructions

  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:
  • 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!