Mason Jar Salad
You'll love this Salad meal prep because it's full of fresh veggies, chickpeas, and feta cheese in a homemade dressing. Plus, the mason jar salads stay fresh all week, making it a convenient choice for quick and tasty lunches.
Servings: 4
Equipment
- knife
- cutting board
- Mason Jar
Ingredients
For the Salad Jar
- 2 cups diced English cucumber one large or 2 medium
- 1 pack cherry tomato chopped, about 1 ¼ cup
- 1 yellow bell pepper or green pepper, diced
- 1 medium red onion diced, about ½ cup
- ½ cup sliced kalamata olives
- 1 can Chickpeas garbanzo beans, 15.5 oz, drained
- 2 Romaine lettuce chopped, about 6 cups
- ¼ cup crumbled feta cheese 4 tablespoons
- 4 Mason Jars with lid, quart size or 32 oz
For the Dressing
- 1 teaspoon oregano
- 1 teaspoon basil
- ¼ cup red wine vinegar
- 1 garlic clove minced
- 1 tablespoon honey Dijon mustard
- 1/3 cup avocado oil or olive oil
- Salt and pepper to taste
Instructions
- To make the Greek dressing, add all the dressing ingredients into and small bowl and mix to combine. Set the bowl aside.
- Set up and line up 4 Mason jars. Divide the dressing into 4 jars. It should be about 3 tablespoons each. Then add the diced cucumber, red onions, yellow or green peppers, chickpeas, kalamata olives, tomatoes, feta cheese, and finally add the romaine lettuce.
- Close the mason jars with lids and store them in the fridge for up to 5 days until ready to serve.
Notes
- you may add in some chopped grilled chicken or shredded Rotisserie chicken for some added protein.
- To serve: invert the jar upside down into a small bowl. Empty the salad into the bowl, toss, adjust the taste if needed, and serve.
Nutrition
Calories: 253kcal | Carbohydrates: 10g | Protein: 3g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 8mg | Sodium: 395mg | Potassium: 252mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1471IU | Vitamin C: 60mg | Calcium: 88mg | Iron: 1mg