Wedge Salad in a Jar
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A layered jar salad with ranch or blue cheese dressing, tomatoes, onions, blue cheese, bacon and lettuce. Pack it ahead for lunch, then tip it into a bowl and toss.
Ingredients
Dressing
- 3 tbsp prepared ranch dressing blue cheese dressing, or a mixture
Salad
- 1/2 cup halved cherry tomatoes
- 1/4 cup diced red onion
- 1/4 cup sliced green onion
- 1/4 cup crumbled blue cheese
- 2 slices cooked crumbled bacon
- 1–2 cups chopped iceberg or romaine lettuce
Equipment
- 24-ounce wide-mouth jar
- cutting board
- chef’s knife
- skillet
Directions
- Prepare: Fry the bacon until crisp, then let it cool and crumble it. Chop the vegetables and pat the lettuce dry.
- Assemble: Begin with the dressing, then add tomatoes, red onion, green onion, blue cheese, bacon, and lettuce on top.
- Store: The suggested refrigeration time is 3–5 days; the bacon stays crispest if you eat it sooner.
- Serve: Hold the jar upright until you are ready to eat. Tip 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: 308g | Calories: 439kcal | Carbohydrates: 14g | Protein: 16g | Fat: 36g | Saturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 1087mg | Potassium: 602mg | Fiber: 3.1g | Sugar: 8g | Vitamin A: 1517IU | Vitamin C: 20mg | Calcium: 241mg | Iron: 1.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 salad); prepared ranch dressing (the first choice counted), sliced green onion counted as green onions, cooked counted as cooked bacon, chopped iceberg or romaine lettuce (the first choice counted). Brands and portions vary, so use it only as an approximation.