Cheeseburger Salad-in-a-Jar 
Our EVER SO POPULAR Cheeseburger Salad…but in a jar!
Super-Duper Tasty Cheeseburger Salad stays fresh in your fridge, ready for a quick lunchtime break whenever you are!
Why glass canning jars for salads?
Because they stay fresher this way! As long as you build it in the proper order (very important!) Then you’ll have tasty grab-n-go salads all week!
How awesome would it be to start your week KNOWING you have a delicious, healthy lunch prepared for the next few days!?!
Salad-Jars to the rescue!
The secret to a perfect and tasty Mason jar salad is all in the order of assembly!
Dressing/Sauce always goes on the bottom of the jar.
The dressing goes in first.
This is very important!
This guarantees that your salad veggies don’t get soggy.
Next, add your protein.
This protects your more delicate greens from moisture.
Then the fun stuff!
Leafy greens-they always go in last…on the very top!
Salad Jars will stay fresh in the fridge for 4 days if:
The jar itself is completely dry.
Your vegetables, especially the leafy greens are completely dry when assembling.
Fold a paper towel and place it in the very top of the jar before sealing if you’re still having issues. This really helps with the moisture inside the jars and prolongs freshness.
Keep refrigerated with a lid.
Where to purchase wide mouth mason jars?
I always use WIDE mouth quart sized glass jars. Check out: Amazon, Target, or Williams Sonoma for higher end jars if you plan to use them A LOT like I do!
If you love this recipe, then you’ll love these ideas too:
-
Healthy Homemade Tomato Ketchup
-
Taco Mason Jar Salads
-
Clean Eating Baked Potato Smokey Wedges
-
Clean Eating Baked Potato Fries
Makes 4 servings
Ingredients:
- 1 tsp avocado oil, or olive oil
- 1-1/2 lbs extra-lean ground beef
- 1/4 tsp sea salt
- 1 red onion, diced
- 1/2 cup dill pickles, chopped
- 2 cups cherry tomatoes, diced
- 1/2 cup shredded cheddar cheese
- 4 cups lettuce of choice (romaine, bibb or butterhead), chopped
Sauce:
- 1 cup homemade mayo or plain Greek yogurt
- 3 Tbsps tomato puree, tomato passata, or ketchup
- 1/2 tsp chili powder, or to taste
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 4 x 28 oz wide mouth jars with lids
Instructions:
Heat your oil in a large skillet over medium heat. Add beef and cook, breaking up the meat with a wooden spoon, until nicely browned, about 8-10 minutes. Season with a pinch of sea salt and pepper.
Set meat aside and allow it to cool.
Meanwhile, prepare the remaining ingredients for the salad: dice the onion, tomatoes, and chop your lettuce.
In a small bowl whisk all your burger sauce ingredients until well combined and divide equally among 4 wide-mouth mason jars.
Equally add the cooked ground beef, then top with onions, tomatoes, cheese and lettuce.
Set your lid on and refrigerate.
Keeps great for 4-5 days stored in the fridge.
Enjoy!
Rachel
Ingredients
- 1 tsp avocado oil, or olive oil
- 1-1/2 lbs extra-lean ground beef
- 1/4 tsp sea salt
- 1 red onion, diced
- 1/2 cup dill pickles, chopped
- 2 cups cherry tomatoes, diced
- 1/2 cup shredded cheddar cheese
- 4 cups lettuce of choice (romaine, bibb or butterhead), chopped
- 1 cup homemade mayo or plain Greek yogurt
- 3 Tbsps tomato puree, tomato passata, or ketchup
- 1/2 tsp chili powder, or to taste
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 4 x 28 oz wide mouth jars with lids
Sauce:
Instructions
- Heat your oil in a large skillet over medium heat. Add beef and cook, breaking up the meat with a wooden spoon, until nicely browned, about 8-10 minutes. Season with a pinch of sea salt and pepper.
- Set meat aside and allow it to cool.
- Meanwhile, prepare the remaining ingredients for the salad: dice the onion, tomatoes, and chop your lettuce.
- In a small bowl whisk all your burger sauce ingredients until well combined and divide equally among 4 wide-mouth mason jars.
- Equally add the cooked ground beef, then top with onions, tomatoes, cheese and lettuce.
- Set your lid on and refrigerate.
- Keeps great for 4-5 days stored in the fridge.
- Enjoy!
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