Red, white and blue salad in a jar
Be the first to rate it
Strawberries, feta, blueberries and spring mix over poppy seed dressing. A quick two-jar salad for summer holidays.
Ingredients
- 4 tbsp poppy seed dressing store-bought or homemade
- 1 cup chopped strawberries
- ½ cup crumbled feta cheese
- ½ cup blueberries
- 2 cups spring mix lettuce
Equipment
- mason jars
- cutting board
Directions
- Put 2 tbsp dressing in the bottom of each of two mason jars.
- In each jar, add layers in this order: ½ cup strawberries, ¼ cup feta, ¼ cup blueberries, 1 cup lettuce.
- When you are ready to eat, give the jar a good shake and eat from it directly, or tip it into a bowl.
Notes
Keep refrigerated at 40°F (4°C) or below.
Fourth of July salad. Keep at 40 F or below; general guidance 3 to 5 days (berries soften sooner).
Nutrition
Serving: 224g | Calories: 275kcal | Carbohydrates: 22g | Protein: 6.9g | Fat: 19g | Saturated Fat: 6.9g | Trans Fat: 0g | Cholesterol: 38mg | Sodium: 724mg | Potassium: 267mg | Fiber: 3.1g | Sugar: 15g | Vitamin A: 2909IU | Vitamin C: 56mg | Calcium: 231mg | Iron: 1.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; poppy seed dressing store-bought or homemade (the first choice counted), spring mix lettuce counted as green leaf lettuce. Brands and portions vary, so use it only as an approximation.