Work Week Healthy Meals
Print Recipe

Salad In a Jar

Eat healthy all week with this quick plan to prep lunch for the week.  
Prep Time45 mins
Total Time45 mins
Course: Salad
Cuisine: American
Keyword: Quick Lunch Recipes
Servings: 5 servings
Calories: 250kcal
Author: Cheryl Texeira

Ingredients

  • 1 Cucumber
  • 3-4 Radishes
  • 1 Red Onion
  • 1 container Cherub Tomatoes
  • 1 Red Bell Pepper
  • 1 head Green or Red Leafy Lettuce
  • 6 tbsp Cashews (Raw or Roasted)
  • 6 tbsp Pumpkin Seeds (Raw or Roasted)
  • 6 tbsp Feta Cheese Crumbled
  • 6 tbsp Bleu Cheese Crumbled
  • 1 Avocado

Instructions

  • Slice and chop the harder vegetables and add them to the bottom of four of the jars. I sliced 6 radishes and about 12 slices of red onion and chopped the cucumber. I chopped half of the Red Bell Pepper and put into the other two jars along with onion. I added 4-5 cherubs to each of the jars.
    I chopped the lettuce and spun it in my salad spinner (if you don’t have one, get one, they are great and make washing and draining lettuce a breeze), then added equal amounts to all the jars.
    I like to keep the cheese and nuts on the top so the juices from the other vegetables don’t make them mushy. I added Feta to my salads and Bleu Cheese for my husbands. I topped it with 5-10 cashews in some of the salads and a couple of teaspoons of pumpkin seeds to the others, or a combination of both.
    I added one quarter avocado to the two salads we will eat tomorrow, but not the rest. It will save, but not that well to make it worth it.
    Top with your favorite dressing or simply juice from a tangelo and balsamic vinegar.