I had so many requests and messages asking me to show you how we can meal prep my delicious strawberry salad that I posted two days ago. There is a specific method so you have to add in the ingredients exactly how I’m showing you. You do not want to have anything that can go soggy near the dressing. All the firmer fruits and veggies should be at the bottom and anything like lettuce etc should be at the very top. You are also more than welcome to make the dressing separately in another small jar and just pour on top as you serve which should last even longer. If you are plant-based I would suggest you use regular Dijon mustard and add maple syrup or agave to it. There is no exact recipe as you can taste and adjust and add as much or as little veggies as you like. This recipe makes one large portion of Strawberry Salad in Jar. You will need:
Strawberry Salad in Jar
For the Salad:
- ½ of a finely diced English cucumber — or any
- ¼ cup of finely diced chives — you can use green onion too
- one bunch of finely sliced baby spinach — about 3-4 cups total
- 1 cup of finely diced strawberries — I used 10 strawberries
- 6-7 walnuts are optional
- 2-3 tablespoons olive oil
- 1 tablespoon white balsamic vinegar — any acidity works
- 1 tablespoon honey dijon mustard
- salt and pepper to taste
- Start by chopping all of the vegetables as small as you possibly can. Cut the cucumber in half and make thin slices down those halves and shop across.
- Finely dice the chives, and thinly slice a small bundle of spinach. Slice and dice the strawberries and optionally you can toast some walnuts or pecans on the stove for a few minutes.
- Add all of the ingredients for the dressing in a small jar and give it a shake. You can now assemble everything to your mason jars in this order: dressing, cucumber, strawberries, walnuts, chives and spinach.
- Store it in the fridge for up to three days. Feel free to make 3 of these and prep ahead. Enjoy