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Waldorf salad in a jar

Course Salad
Cuisine American
Keyword greek yogurt dressing, light waldorf salad, mason jar salad, meal prep lunch
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Spiralized apple and cucumber, celery, nuts and Boston lettuce over a light Greek yogurt dressing. Makes four jars.

Ingredients

  • 2 cups spiralized apples
  • 1 lemon
  • 4 cups spiralized cucumber
  • 1 cup chopped celery
  • 1 head Boston lettuce chopped or 4 cups
  • 1/2 cup pecans or walnuts

Yogurt Dressing

  • 1 cup plain Greek yogurt 2%
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon cinnamon liquid stevia

Directions

  • Spiralize the apples, squeeze the juice of 1 lemon over them, and set aside.
  • Whisk the dressing ingredients together. Taste it and adjust the seasoning and sweetener.
  • Pour the dressing evenly into the bottom of 4 mason jars.
  • Put 1/4 cup celery in each jar, followed by 1/2 cup apples, 1 cup cucumber and 1 cup lettuce.
  • Finish each jar with 2 tablespoons pecans or walnuts.
  • Cover and refrigerate until you are ready to serve.
  • When you are ready to eat, shake the jar hard and pour it onto a plate or into a bowl.

Notes

Keep refrigerated at 40°F (4°C) or below.
About 2 days in the fridge before the apples turn. Keep at 40 F or below.

Nutrition

Serving: 445g | Calories: 274kcal | Carbohydrates: 23g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 3.1mg | Sodium: 348mg | Potassium: 788mg | Fiber: 5.7g | Sugar: 13g | Vitamin A: 4423IU | Vitamin C: 20mg | Calcium: 169mg | Iron: 2.7mg

Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; Boston lettuce chopped or 4 cups (the first choice counted), pecans or walnuts (the first choice counted), plain Greek yogurt 2% counted as nonfat Greek yogurt, apple cider vinegar counted as wine vinegar. Brands and portions vary, so use it only as an approximation.