Go Back Email Link
Print

Strawberry Poppyseed & Kale Jar Salad

Easy mason jar salads for meal prep perfect for school lunches, work lunches, and picnics or on-the-go.

Course lunch, Main Course, Salad
Cuisine American, gluten-free, grain-free, paleo
Keyword easy lunch recipes, no-cook recipes
Prep Time 5 minutes
Author Angela Sackett | Everyday Welcome

Ingredients

For dressing:

  • ¼ teaspoon whole grain mustard
  • 1 tablespoon mayonnaise
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons honey or honey-flavored stevia *see notes
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon poppyseed
  • 1 tablespoon finely chopped red onion

For salad:

  • 1 cup fresh kale chopped
  • 1 cup berries suggested strawberries and blackberries
  • 1 tablespoon sliced almonds
  • 1 tablespoon chopped cooked bacon

Directions

  1. Massage kale in 1 tablespoon olive oil with a pinch of salt and set aside.
  2. Combine dressing ingredients in a sealed mason jar and shake well.
  3. Add chopped kale and top with berries., almonds, and bacon.
  4. Serve, or store in refrigerator tightly sealed, for up to three days (shake or toss with dressing before serving).

Recipe Notes

*For Whole30, omit sweetener and add 1-2 palm size helpings of protein like cooked chicken.  If you'd like a little sweetness in your dressing, try a small amount of cherry or apple juice.