Balsamic Steak Salad in a Jar

If you are craving a hearty steak salad, this is one for you to try. Pan-sear or grill steak for a fancy dinner and throw on some extra to use for your salad prep.

This jarred salad only gets more flavorful the longer it sits. The cherry tomatoes and red onions absorb the delicious flavor of the balsamic dressing as they marinate throughout the week.

For best results, it is recommended to only add avocado to salads that will be eaten within 2 days. Later in the week, add avocado to the remaining salads.

BALSAMIC STEAK SALAD IN A JAR RECIPE

Makes: 4 jars

Time: 10 minutes to assemble

Ingredients for Salad

- 8 cups mixed greens

- 1 cup cherry tomatoes, halved

- 1/4 cup red onion, thinly sliced

- 1 cup orange bell pepper, thinly sliced

- 1 cup corn

- 2 cups pan-seared or grilled steak, cut in small strips

- 1 cup feta cheese, crumbed

- 2 small avocados

- 6 tbsp balsamic vinaigrette dressing (see below)

Ingredients for Balsamic Vinaigrette

- 1/2 cup olive oil

- 2 tbsp balsamic vinegar

- 2 tsp dijon mustard

- 1 tsp honey

- 1-2 garlic cloves, minced

- salt and pepper to taste

Directions

1. Combine all ingredients for vinaigrette and mix well.

2. Measure and add about 1.5 tbsp of the vinaigrette to each jar.

3. Evenly divide red onion into each of the four jars.

4. Add 1/4 cup each of cherry tomatoes, orange bell pepper, and corn to each jar.

5. Add about 1/2 cup steak and 1/4 cup feta to each jar.

6. Fill each jar with 2 cups mixed greens.

7. Add 1/2 an avocado to first two jars only. (Add avocado to remaining to jars later in the week week to prevent browning.)

8. Place top on jar and tighten.

9. Store in refrigerator and eat within 5 days.

Nutrition (no dressing)

Dressing