I almost feel embarrassed posting this. It’s not even really a recipe. But I bring this to work for lunch all the time and people are always asking me what’s in it, so I thought I’d post it.
Everyone loves a good mason jar salad. You build them in a way that keeps the salad greens fresh for days, so they’re perfect for work lunches. I find they stay fresh up to three or four days, which makes them ideal when I’m starting a stretch of shifts – I make them all at once the night before I start working a bunch of days in a row, and I’ve got lunch already made!
This salad is so full of flavour too. The strawberries and chickpeas sit in the balsamic dressing on the bottom of the jar, so by the time you shake it all up and eat it, they’re packed with tangy, balsamic flavour.
You’ve got protein from the chickpeas, and that sweet/salty thing going on with the strawberry and feta. And it’s so easy to make!
Some tips for mason jar salads:
- choose a jar with a nice wide mouth so you’re not struggling to eat the bits on the bottom
- keep the dressing on the bottom, top with heavier things like chickpeas and strawberries – these will separate the dressing from the salad greens
- salad greens go on top, make sure you don’t tear them or the edges will go a bit brown
- to keep greens crispy, top with a small piece of paper towel right before you put the lid on. It’ll absorb any excess moisture
Time to get on the mason jar salad bandwagon, guys!
Makes 4 salads
1 can chickpeas, drained and rinsed
1 pint strawberries, sliced
4 ounces feta
8 cups baby spinach or baby kale
Your favourite salad veggies (I used shredded carrots and beets)
4 tbsp balsamic vinegar
4 tsp olive oil
salt and pepper
Start by making a simple balsamic vinaigrette. Whisk together balsamic vinegar and olive oil and season with salt and pepper.
Divide vinaigrette between four large mason jars. Top with half a cup of chickpeas in each jar. Layer on sliced strawberries, your salad veggies, and sprinkle with crumbled feta.
Finish by packing about 2 cups of spinach or kale into each jar. Top with a small piece of paper towel and close.
These keep fresh up to four days. To eat, just shake it up to get the dressing on the salad greens and dig in!