Big Phat Greek Salad Jars

by Jacqui Little, MS, RD, CD

Fresh, crunchy, salty, tangy, and ready when you are. Meal prep doesn’t get much easier than this.

Ingredients

Makes two jars

2 wide-mouthed quart size mason jars

¼ cup vinaigrette such as Skinny Girl®

1 cup sliced English cucumber, divided

½ cup sliced black olives or kalamata olives, divided

1 cup halved cherry or grape tomatoes, divided

½ cup crumbled feta cheese, divided

3 cups chopped or shredded lettuce such as Romaine of Iceberg, divided

2 cups baby spinach, divided

Directions

Add salad dressing to the base of the mason jars. Divide remaining salad ingredients between

the jars, creating layers and finishing with the lettuces to keep them from wilting. Refrigerate

until ready to serve.

When it comes time to eat your lovely salad, either shake it up and eat right from the jar or pull out a bowl and do the flip. You turn the mason jar upside down into a dish and end up with the greens on the bottom and all the other ingredients on top, including the dressing.

Nutrition Info

Serving Size: 1 jar | Calories: 240 | Protein: 9g | Fat: 17g | Saturated Fat: 8g | Carbohydrates: 14g | Fiber: 4g | Net Carbs: 10g | Sugar: 6g | Sodium: 750mg