Vegan Meal Prep Salad Jars
Italian sub inspired salad jars that are perfect for meal prepping a grab and go lunch!
Servings: 4
Calories: 299kcal
Ingredients
For The Dressing
- 1/4 Cup Olive oil
- 2 Tablespoons Red wine vinegar
- 1 Tablespoons Nutritional yeast
- 2 Cloves Garlic, grated
- 1/2 teaspoon Oregano, dried
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
For The Salad
- 4 Ounces Cooked pasta
- 1/4 Cup Sun dried tomatoes or fresh tomatoes, chopped
- 1/4 Cup Red onion, diced
- 1/4 Cup Kalamata olives, chopped
- 1/4 Cup Pepperoncini, chopped
- 4 Slices Vegan provolone, diced(I used Follow Your Heart)
- 1 Cup Vegan lunch meat, diced(I used Unreal Deli)*
- 2 Cups Lettuce, chopped(I used butter lettuce)
Instructions
- In a large pourable measuring cup, whisk together the olive oil, red wine vinegar, nutritional yeast, garlic, oregano, salt and pepper.
- In a small mixing bowl, stir together the tomatoes, red onion, olives and pepperoncini.
- Pour an even amount of the dressing into 4 large mason jars(link to the ones I used below).
- Now, layer your salad in the jars. Put 1 oz. of cooked pasta into each jar.
- Then 1/4 cup of the veggie mixture into each jar. Then an 1 slice of the diced cheese into each jar. Then 1/4 cup of the chopped lunch meat into each jar. Last, 1/2 cup of the lettuce into each jar.
- Put the tops on the jars and store in the fridge until ready to eat.
- When ready to eat shake the jar to mix everything and then eat right out of the jar, or pour into a bowl and eat.
- If you dressing gets too firm in the fridge, just let the jar come to room temperature and then shake it up.
Video
Notes
*I used a combination of the Unreal Deli Corned Beef and Steak Slices.
THESE are the jars I use for my meal prepping.
Nutrition
Calories: 299kcal | Carbohydrates: 19g | Protein: 15g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 787mg | Potassium: 156mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1471IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 2mg