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Mason jar salads are one of my favorite ways to meal prep as well as make sure I’m getting lots of vegetables in my diet! Regardless of what you put in the salad, assembling several of them in a mason jar is an easy way to have them totally ready to go and do all the chopping at one time. When you’re ready to eat them, you just dump them in a bowl, stir, add dressing if you haven’t already, and enjoy!
Greek Turkey Salad (Mason Jar Salad)
For my Greek turkey salad, I used olives, ground turkey, bell pepper, red onion, and a mixture of spinach and cabbage. I have found the bags of coleslaw mix to be such a great salad base. You don’t have to wash it or cut it. It is very filling and goes with all kinds of toppings!
The first step is to brown your meat, then drain any grease. Then add seasonings — I like to add rosemary, garlic, oregano, salt and pepper.
Now get out your jars! This recipe will make 4 mason jar salads. I put the olives at the bottom.
Then add your turkey.
Then add your diced peppers and onions.
Now use all your strength to stuff cabbage and spinach down into the jar!
Put the lid on, and you’re done. If you aren’t avoiding dairy, you could also add some feta cheese at the bottom for some extra flavor.
For dressing, you can add it first in the jar, but I prefer to keep it separate. I bought these cute little containers on Amazon that hold about 2 tbsp. of dressing. I find measuring it out in here to be good so I don’t add too much!
They seal really well and are perfect for throwing in a lunch box.
These mason jar salads keep for up to a week in the fridge. When you’re ready to eat, just dump them in a bowl, stir, add dressing if you haven’t already, and enjoy!
- 4 cups shredded cabbage
- 4 cups spinach
- 1 bell pepper, diced
- 1 red onion, diced
- 1 cup black olives, sliced
- Salt and pepper
- 2 pounds ground turkey
- 2 tsp. Dried rosemary
- 2 tsp. Oregano
- 1 tbsp. Garlic powder
- Balsamic vinaigrette salad dressing
- Cook the turkey in a skillet, drain any grease, and add the rosemary, oregano, and garlic powder, then season with salt and pepper to taste. Let it cool.
- Using 4 24 oz wide mouth Mason jars, place one quarter of the turkey mixture in the bottom of each jar.
- Add 1/4 cup olives, 1/4 of the bell pepper, and 1/4 of the red onion on top of the turkey.
- Stuff 2 cups of the cabbage and spinach mixture on top of the vegetables.
- For the dressing, you can add it when you serve it, place it in a small container for on the go, or even put it at the very bottom of the jar before you add the turkey.
- When you’re ready to eat, dump it out in a big bowl, add dressing if you haven’t already, stir it around, and enjoy!