These Greek salads are piled in Mason jars, making lunch preparation simple. When it’s time to eat, add optional croutons and the contents of the jar to a bowl and stir.
| Prep Time: | 25 mins |
| Total Time: | 25 mins |
| Servings: | 5 |
| Yield: | 5 salads |
Ingredients
- 10 fluid ounces Greek salad dressing
- 5 wide-mouth quart Mason jars
- 1 pint grape tomatoes, halved
- 1 ¼ cups pitted Kalamata olives
- 2 red onions, diced
- 15 ounces cooked steak, cut into bite-sized pieces
- 10 cups chopped romaine lettuce
- 1 ¼ cups crumbled feta cheese
- ¾ cup croutons (Optional)
Instructions
- Divide Greek dressing evenly among the 5 jars, forming the first layer. Divide tomato halves evenly among the jars, forming the next layer. Top the tomatoes with Kalamata olives and red onions.
- Place 3 ounces of steak over the onions in each jar. Top steak with 2 cups romaine. Place 1/4 cup feta cheese over the romaine. Seal and refrigerate jars until ready to serve.
- Divide croutons among 5 small resealable plastic bags.
Nutrition Facts
| Calories | 646 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 3 g |
| Protein | 29 g |
| Saturated Fat | 14 g |
| Sodium | 1538 mg |
| Sugars | 6 g |
| Fat | 52 g |
| Unsaturated Fat | 0 g |
Reviews
Such a great use for leftover steak! Jar salads are so convenient and great for those with busy lifestyles – prep once, and eat for a week! Make sure you get a good quality Greek dressing for best results. This makes huge salads that keep me full until dinner time. I’m definitely adding this to my regular rotation! Tip: be sure to pack the jars real tight to minimize air pockets and they will stay fresh all week!