Mason Jar Salad
My Spinach & Strawberry Salad was a huge hit, and I had a lot of requests around making this salad portable. So, I found a way to transform this salad into a Mason Jar Salad, stacking the ingredients strategically so that once it's time to eat, it will taste like it's freshly made!
Servings: 1
Equipment
Ingredients
The Salad
- ½ English Cucumber finely diced
- ¼ cup chives finely diced
- 3-4 cups baby spinach finely sliced
- 1 cup strawberries finely diced
- 6-7 walnuts optional
The Dressing
- 2-3 tablespoons olive oil
- 1 tablespoon white balsamic vinegar
- 1 tablespoon honey dijon mustard
- salt and pepper to taste
Instructions
- Start by chopping all of the vegetables as small as you possibly can.
- Finely chop the cucumber and chives, thinly slice spinach, and dice the strawberries. Optionally, toast some walnuts or pecans on the stove for a few minutes.
- Add all dressing ingredients into a jar and shake well.
- You can now layer the following ingredients in your mason jar in this order: dressing, cucumber, strawberries, walnuts, chives, and spinach.
- Store the mason jar salad in the refrigerator for up to three days. You can also make three servings and prepare them ahead of time. Enjoy!
Video
Nutrition
Calories: 462kcal | Carbohydrates: 31g | Protein: 7g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Sodium: 155mg | Potassium: 1044mg | Fiber: 7g | Sugar: 16g | Vitamin A: 9052IU | Vitamin C: 120mg | Calcium: 162mg | Iron: 4mg
