Before Christmas my friend Angela from Handmade in the Heartland shared a Facebook live on Mason Jar Salads. I was so intrigued. Jacob and I both struggle with new options for lunch and the thought of spending less than an hour on Sunday and having lunch for the full week was magical; I knew I had to try it.
I popped over to Target and bought the jars. The 32 ounce wide-mouth jars work perfectly. They hold the perfect amount for lunch and are easy to dump out onto a plate/bowl at work. So once I had the jars I needed the prefect recipe and this is it.
The salad has chicken, toasted walnuts, feta cheese, tomatoes and the BEST dressing ever.
This recipe makes 4 mason jar salads. This is perfect for lunch or you can leave out the chicken and have as a side dish with dinner.
Cranberry, Feta and Walnut Salad
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1/4 cup extra virgin olive oil
1⁄2 cup walnut pieces, toasted*
2 cups cooked chicken breasts pieces
1 cup dried sweetened cranberries
4 ounces crumbled feta cheese
1 cup yellow cheery tomatoes
4-6 cups spinach or your favorite salad green
Toast walnuts by cooking in the oven at 350 degrees for 5-7 minutes. I sometime make extra for the next week's salad or other meals during the week. I've also used pecans if I was soft on walnuts.
In another bowl toss together the cooled walnuts, chicken, cranberries, feta cheese and tomatoes.
Place desired spinach on plate, add toppings and drizzle dressing over all. Enjoy!
Makes 4 salads.