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Mason jar salads help ensure that you are eating a healthy lunch every day, and this tomato onion salad is perfect for using up leftover BBQ meat you have in your fridge.

Tomato Onion Salad Jars

Course Lunch, Salad, Side Dish
Cuisine Argentine
Keyword beef, chicken, make-ahead, mason jar, onion, rice, salad, salad dressing, summer, tomato, vegetables
Prep Time 30 minutes
Servings 4 pint jars

Ingredients

  • 1 cup rice cooked; 1/4 cup per jar
  • 2 cups tomatoes sliced or diced; 1/2 cup per jar
  • 1 cup onion sliced; 1/4 cup per jar
  • 2 cups steak or chicken cooked and diced; 1/2 cup per jar
  • 4 cups arugula or spinach 1 cup per jar

Vinaigrette

  • 1/2 cup olive oil or avocado oil
  • 2 tsp balsamic vinegar
  • 1 tsp oregano
  • 2 cloves garlic minced
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper to taste

Instructions

Vinaigrette

  1. In a pint-sized mason jar, add olive oil, balsamic vinegar, oregano, garlic, salt, and black pepper. Put the lid on tight and shake. Set it aside.

Salad

  1. Set out 4 pint-sized mason jars.

  2. To each jar add 2-3 tablespoons of vinaigrette.

  3. On top of the vinaigrette, add the rest of the salad ingredients in the following order: rice, tomatoes, onions, meat, and lettuce. The lettuce needs to be on top so it doesn’t have a chance to touch the dressing and start going bad before you can ever eat it.

  4. Put the lids on the jars and place them in the fridge.

Recipe Notes

Makes 4 1-serving jars

Adapted from Tomato Onion Salad