Salad in a Jar

12 g
8 g
17 g
Total Fat
20 min
Prep Time
0 min
Cook Time


For the dressing

  • ¼ cup each buttermilk and plain yogurt
  • 3 tablespoons reduced fat mayonnaise
  • ¼ teaspoon hot sauce
  • ¼ teaspoon garlic salt
  • 2 teaspoons lemon juice
  • 1 tablespoon chopped chives

For the salad

  • 1 cup cherry or grape tomatoes
  • ¼ cup shredded carrot
  • ¼ cup cooked crumbled bacon
  • 1½ cups (6 ounces) shredded Colby Jack or Cheddar Jack cheese
  • 2 cups torn spinach

Nutrition Facts

per serving

Calories: 239
Protein: 12 g
Carbohydrate: 8 g
Fiber: 1 g
Total Fat: 17 g
Saturated fat: 8 g
Cholesterol: 43 mg
Calcium: 53% DV
Sodium: 563 mg


For the dressing
In a medium bowl combine buttermilk, yogurt and mayonnaise until blended. Stir in remaining dressing ingredients. Refrigerate until ready to assemble salads. Dressing may be prepared up to 2 days ahead and stored in a covered container in the refrigerator.

For the salad
Divide dressing among 4 pint-size jars with lids such as Mason jars. Layer tomatoes, carrot, bacon, cheese and spinach. Cover and refrigerate. Shake to coat salad before eating.

Variation: Add ¼ cup crumbled blue cheese to dressing. Layer dressing, tomatoes, 2 chopped hard-cooked eggs, bacon, ¾ cup crumbled blue cheese and spinach.

Variation: Add 1 tablespoon balsamic vinegar to dressing. Layer dressing, tomatoes and 6 ounces fresh mozzarella balls or cubes, torn basil and spinach. Provolone cubes may be used as an alternative.