Greek Mason Jar Steak Salad Recipes

EASY GREEK CHICKEN MASON JAR SALAD

Steps:

• For the Greek Dressing, to a small bowl add minced garlic, oregano, basil, mustard, red wine vinegar and salt. Whisk to mix everything together. Slowly whisk in the olive oil. Set aside.
• Assemble the Mason Jar Salads: line up your mason jars. To each jar add 3 tablespoons of the dressing, 1/2 cup diced cucumber, 1/3 cup cherry tomatoes, 1/4 cup yellow pepper, 2 tablespoons of chopped red onion, 2 tablespoons of kalamata olives, 1/2 cup shredded chicken, 1 1/2 cup chopped romaine and 1 tablespoon feta cheese.
• Put the lid on and store in the refrigerator.

GREEK SALAD IN A JAR

Steps:

• For the dressing: Put the oil, vinegar, mayonnaise, mustard, garlic and a pinch of salt and pepper in a jar or blender. Add the water and shake or blend until smooth.
• For the salad: In a 1-quart wide-mouth mason jar, layer: 1/4 cup of the dressing, the artichoke hearts, cucumber, olives, tomatoes, feta and chickpeas. Top with the chopped lettuce. Put the lid on the jar and store in the fridge for up to 2 days. Shake and eat straight from the jar.

EASY MASON JAR GREEK SALAD RECIPE :: GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE

Steps:

• In a small mason jar or a bowl, combine all of the vinaigrette ingredients and shake or whisk until well-combined. Set aside. This dressing tastes better the longer it sits, so you could make it in advance and let it sit in the fridge overnight.
• Decide if you are going to eat the salad the same day, or if you are making these ahead of time (over 24 hours). If you are eating the same day as you prepare it, you can place the dressing in the bottom of your Mason jar before you add your ingredients. If you are not going to eat it until the next day, I would recommend keeping your dressing separate to keep the veggies from getting too soggy.
• Wash and chop (or slice) your romaine, cucumber, tomatoes, red onion, artichokes, and olives. If you're using meat, you'll want to chop or slice that up at this time too.
• In a clean quart mason jar, add 2 tablespoons (more or less if desired) of dressing in the bottom (if you're eating on the same day) and then layer your veggies. I like to layer in the following order to help keep the crisper veggies on the bottom and softer lettuce on the top: cucumbers, tomatoes, onions, olives, artichokes, feta, and lettuce. If using meat, put the meat on the very bottom.
• Cover with a lid and store in your fridge until ready to eat. Shake the jar to disperse the dressing and serve.
• See Notes Below!

GREEK MASON JAR STEAK SALAD

Steps:

• 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.

GREEK CHICKEN SALAD IN A JAR

Steps:

• Preheat the oven to 375 degrees. Start with cooking the chicken breast. The chicken should be cool before adding it to the mason jar salads. If not, it can add excess moisture to the salads, which could cause the lettuce to wilt.
• Rub the olive oil over the chicken and then sprinkle with one teaspoon of greek or Italian seasoning. Or use a mix of dried oregano, garlic powder, onion powder, salt, and pepper.
• Place the chicken on a baking sheet and bake for 35 - 45 minutes or until the juices run clear and the internal temperature is 165 degrees.
• Set the chicken aside until it's cooled, and then chop it into small chunks.
• Prepare the homemade Greek salad dressing. In a 16-ounce mason jar, combine the olive oil, red wine vinegar, lemon juice, garlic powder, oregano, salt, pepper, and honey. Place the lid on and give it a few good shakes. You can also whisk the salad dressing ingredients together in a small bowl. Store any leftover dressing in an airtight container and refrigerate.
• Put together the mason jar salads. For the first layer, you will want to start with the dressing. To keep calories under control, I use two tablespoons per jar. The dressing must be at the bottom of the jar; this prevents the lettuce from getting soggy.
• After the dressing, layer in some halved cherry tomatoes and sliced mini cucumbers so they can marinate in the dressing and bring the salad a ton more flavor.
• Next, add in the greek olives.
• Add the feta to the next layer.
• Divide the chopped chicken between the salads. Make sure the chicken is completely cool before adding it to the salad. If not, it can cause the other ingredients to get soft.
• And the final layer is the romaine lettuce and baby spinach.
• Tightly place on the lids and refrigerate for 5 days.
• When you're ready to eat, shake the jar, and then dump the salad ingredients into a large bowl and enjoy!