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.

Recipe Summary

25 mins
25 mins
5 salads


Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

646 calories; protein 29.4g; carbohydrates 18.7g; fat 51.5g; cholesterol 104mg; sodium 1538mg. Full Nutrition

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Such a great use for leftover steak! Jar salads are so convenient and great for those with busy lifestyles - prep once and eat for a week! Make sure you get a good quality Greek dressing for best results. This makes huge salads that keep me full until dinner time. I'm definitely adding this to my regular rotation! Tip: be sure to pack the jars real tight to minimize air pockets and they will stay fresh all week! Read More