Spinach Egg Mason Jar Salad

I love mason jar salads for quick workweek lunches! They are simple to make, last in your fridge for 4-5 days, and the combinations are limitless!

Click here for directions to create any type of mason jar salad that lasts!

Hard boiled eggs are a staple in my fridge and it takes just 10 minutes to prep a large batch on the weekend. They are great to have with avocado in the morning, chop in a salad, or add to your grab and go bistro box.

See below for the recipe to create your own Spinach Egg Mason Jar Salad.

Enjoy! :)

Prep Time: 15 Minutes

Cooking Time: None

Total Time: 15 Minutes

Servings: 1 Mason Jar Salad

Ingredients:

• 1 wide mouth 32 oz mason jar

• 2-3 Tablespoons honey balsamic vinaigrette dressing

• 1/2 cup spinach

• 2 hard boiled eggs

• 1/4 cup red peppers

• 1/4 cup cherry tomatoes

• 1/4 cup broccoli florets

• 1/4 cup chopped cucumber

• 1/4 cup chick peas

Directions:

• Layer the mason jar in the following order:

  • Dressing

  • Peppers

  • Tomatoes

  • Broccoli

  • Cucumbers

  • Chick peas

  • Eggs

  • Spinach

• Pack everything in well

• Close the lid tightly and refrigerate

• When you’re ready to eat, take it out of the fridge a few minutes prior, so the dressing settles. Shake well. Eat straight out of the jar or pour into a bowl, mix, and enjoy!

Notes:

• As always, get creative with your mason jar! Leave out an ingredient or add your own twist!

• Add in some nuts or seeds on the top for extra crunch

• Throw in some craisins or raisins on the top for added sweetness