Description
Lunch prep is a breeze with these Greek salads layered in Mason jars. When ready to eat, dump jar contents and (optional) croutons into a bowl and toss.
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.
Prep Time: 25 mins
Total Time: 25 mins
Servings: 5