Steakhouse Blue Cheese & Walnut Jar
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A mason jar salad layered with balsamic dressing, grilled steak, blue cheese, walnuts and greens. Pack four jars for the week and empty one onto a plate at lunch.
Ingredients
Salad
- 8 tbsp balsamic vinaigrette
- 1 medium red onion sliced
- 2 red bell peppers chopped
- 4 baby cucumbers thickly sliced
- 10 oz steak
- 4 tbsp blue cheese
- 4 tbsp chopped walnuts
- 4 tbsp dried cranberries
- 4 cups mesclun greens
Equipment
- 32-oz jars
- cutting board
- chef’s knife
Directions
- Prepare: Season the steak and grill it to the doneness you like, then let it rest, slice it, and refrigerate until cold. Prepare the vegetables and use a ready-made balsamic dressing.
- Assemble: Divide the dressing among 4 jars, then add onion, pepper, cucumber, cold steak, cheese, walnuts, cranberries, and greens. Refrigerate, then empty onto plates.
- Store: Refrigerate right away; for meal prep, eat within 3 days.
- Serve: Keep the jar upright until it is time to eat. Pour it into a bowl, toss the salad with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 453g | Calories: 478kcal | Carbohydrates: 23g | Protein: 25g | Fat: 34g | Saturated Fat: 9g | Trans Fat: 0g | Cholesterol: 72mg | Sodium: 155mg | Potassium: 835mg | Fiber: 4.2g | Sugar: 14g | Vitamin A: 4800IU | Vitamin C: 88mg | Calcium: 124mg | Iron: 2.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 jars; balsamic vinaigrette counted as oil and vinegar dressing, steak counted as sirloin steak, cooked, mesclun greens counted as green leaf lettuce. Brands and portions vary, so use it only as an approximation.