Spinach salad in a jar

Course Salad

Cuisine American

Keyword balsamic salad, mason jar salad, meal prep lunch, spinach egg salad

Prep Time 15

Total Time 15

Servings 4 servings

Garbanzo beans, tomatoes, onion, baby spinach, mushrooms and hard-boiled egg in pint jars, with a balsamic dressing on the side.

Ingredients

2 cups garbanzo beans rinsed and drained
1 cup diced tomatoes
1/2 diced red onion
4 oz. baby spinach 4 big handfuls
4 white mushrooms
4 hard-boiled eggs
1 tbsp. extra virgin olive oil
2 tbsp. balsamic vinegar
A pinch of salt and pepper

Directions

Salad jars: stack the ingredients in a 1-pint mason jar in this order: garbanzo beans, tomatoes, red onion, spinach, mushrooms, and eggs on top. Close the lid and refrigerate.
Dressing: shake the olive oil, balsamic vinegar, salt and pepper together in an empty spice jar or small container.
At mealtime, drizzle the dressing over the salad in the jar.

Notes

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

Keeps in the refrigerator up to 5 days. Dressing is packed separately. Safety: contains hard-boiled eggs; keep at 40 F or below and eat within 1 to 2 days for best safety.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; garbanzo beans rinsed and drained counted as canned chickpeas, drained (one can 250 g). Brands and portions vary, so use it only as an approximation.