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Italian Chopped Salad

Course Salad
Cuisine American
Keyword italian chopped salad, mason jar salad, meal prep salad, salad in a jar
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 salad
A layered mason jar salad with olives, cherry tomatoes, mozzarella pearls and pine nuts over Italian dressing. Pack it ahead for a grab-and-go lunch.

Ingredients

Dressing

  • 3 tbsp prepared Italian salad dressing

Salad

  • 1/4 cup pitted Kalamata olives
  • 1/4 cup pitted green olives
  • 1/2 cup halved cherry tomatoes
  • 1/4 cup diced red onion
  • 1/3 cup pearl fresh mozzarella balls
  • 1/4 cup pine nuts
  • 1–2 cups romaine

Directions

  • Prepare: Halve the tomatoes, and drain the olives and fresh mozzarella. Wash and dry the romaine.
  • Assemble: Put the dressing in the jar. Stack in the Kalamata olives, green olives, tomatoes, onion, mozzarella, pine nuts, and lettuce.
  • Store: With mozzarella, the suggested storage time is 3–5 days, depending on how fresh it is. For the best results, eat within 2–3 days.
  • Serve: Hold the jar upright until mealtime. Empty it into a bowl, toss with the dressing, and serve cold.

Notes

Keep refrigerated at 40°F (4°C) or below.

Nutrition

Serving: 356g | Calories: 583kcal | Carbohydrates: 26g | Protein: 20g | Fat: 48g | Saturated Fat: 12g | Trans Fat: 0g | Cholesterol: 37mg | Sodium: 1461mg | Potassium: 663mg | Fiber: 6.4g | Sugar: 11g | Vitamin A: 5295IU | Vitamin C: 16mg | Calcium: 351mg | Iron: 4.6mg

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 salad); prepared Italian salad dressing counted as Italian dressing, pitted Kalamata olives counted as ripe olives (one 4-oz can 113 g), pine nuts counted as mixed nuts. Brands and portions vary, so use it only as an approximation.