Salads in a Jar - Make Ahead Delicious Lunch Ideas

Sunday is my day to prep for the week. A big part of that is what I’m cooking. With everyone’s busy schedule I like to make ahead salads with protein to grab for lunch or even for dinner. The key ingeredients are a protein, greens, a veggie, a fruit, a nut and cheese. The dressing is hidden at the bottom. Make up your own combinations using your favorite ingredients or try mine.

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Steak salad with citrus and blue cheese. So many yummy flavors packed into one jar. Use leftover steak from Sunday’s dinner for Monday’s lunch.

Steak Salad with Citrus and Blue Cheese (in a jar)

Easy to assemble and packed with protein

Steak Salad with Citrus and Blue Cheese

Prep: 10 minutes

Cook: 15 minutes

Total: 25 minutes

Makes 2 salads

INGREDIENTS

1. Salad

   • 1 cup thinly sliced seared steak (I use Trader Joes Balsalmic Rosemary Beef Steak Tips - already marinated and ready to grill)

   • 1 cup roasted butternut squash

   • 2 cups baby spinach leaves

   • 1/2 orange segments

   • 1/2 crumbled blue cheese

   • 1/4 cup dried cranberries

   • 1/4 toasted pecans

2. Orange Dijon Dressing

   • 3 T fresh orange juice

   • 3 T olive oil

   • 1 teaspoon honey

   • 2 teaspoons Dijon mustard

   • pinch of salt and pepper

3. Directions

   Take two 32 oz. Mason jar (or any ohter tall containers) and begin by putting 1/2 of the salad dressing on the bottom of each jar. Next, add the next 6 layers in order, dividng the quantity between the two jars. End with the toasted pecans on top and seal the jars. These should stay refrigerated for 2-3 days.

Recipes adapted from Epicurious and Hello Fresh, photos from Hello Fresh and author’s own

Mexican Chopped Salad in a Jar

So many variations can work with the chicken and dressing. Remember to place your heartiest/most fiberous ingredient at the bottom on top of the dressing to avoid the dressing saturating into the other layers before eating.

Mexican Chicken Chopped Salad in a Jar

Prep: 10 minutes

Cook: 15 minutes

Total: 25 minutes

Makes 2 salads

Ingredients

1. Salad

   • 1 1/2 cups chopped kale

   • 1 cup finely chopped red cabbage

   • 1/2 can (15.5 oz) black beans, rinsed and well drained

   • 1 cup cubed cooked chicken breast

   • 1/2 cup chopped peeled jicama

   • 1/4 cup chopped red pepper

   • 1/2 cup ripe avocado, diced

   • 1/2 cup shredded cheddar cheese or crumbled feta cheese

   • 1/4 cup pepitas

2. Honey-Lime Dressing

   • 3 T fresh lime juice

   • 3 T cup olive oil

   • 1 tbsp honey

   • 1 T finely chopped fresh cilantro

   • 1 garlic clove, peeled and minced

   • 1 tsp Mexican taco seasoning

   • pinch of salt and pepper

Directions

Take two 32 oz. Mason jar (or any ohter tall containers) and begin by putting 1/2 of the salad dressing on the bottom of each jar. Next, add the next 10 layers in order, dividng the quantity between the two jars. End with the pepitas on top and seal the jars. These should stay presh in your refrigerator for 2-3 days.