Last week I made these beef and cheddar “no bread” roll ups and, after first bite, immediately decided these needed to be made into a mason jar salad. I absolutely LOVED the Thousand Island yogurt dressing. I am sure it would be delicious in any salad, but I especially love it paired with roast beef. Super good.
How to Make Beef and Cheddar Salad in a Jar
I kept the ingredients simple with this salad. No point in complicating things. I started with the Thousand Island dressing then layered with tomatoes, cucumbers, and onions. I thought about using a red onion for a second but I really enjoyed the white onion in the roll ups so that is what I went with. Red onions can be strong and sometimes they hurt my stomach #oldpeopleproblems so I stayed with a white onion. Actually, I used a Spanish onion, which is a little sweeter.
For the cheese I decided to purchase single packs of a sharp cheddar cheese. I can go overboard with cheese so using cheese already portioned out helps me keep my cheese intake under control.
Then I used an organic thinly sliced roast beef I purchased at Wegmans. The quality of my meat is very important to me so I never mind spending a few extra bucks on it.
Lastly, I used a spinach/arugula mix for the lettuce layer. You can certainly use romaine but I have been using that a lot lately and wanted to switch things up. I love the taste of arugula no matter what salad I use it in. I love the pepperiness of it!
This salad is delicious and extremely filling. Each bite had the perfect amount of beef, cheese, and veggies. I really enjoy roast beef in my salad and plan to create more versions using it in the future. I am thinking one with a crumbled blue cheese and balsamic dressing. Mmmmmm. You can view my mason jar salad tutorial and recipe round up here.
Beef and Cheddar Mason Jar Salad
Equipment
- 5 32-ounce mason jars
Ingredients
- 10 tablespoons thousand island yogurt dressing
- 1 quart cherry tomatoes halved
- 5 baby cucumbers sliced and halved
- 1/2 spanish onion diced
- 5 single serving packets of cheddar cheese chopped into cubes
- 1/2 pound thinly sliced roast beef chopped up
- 3 cups spinach/arugula blend
Instructions
- Divide and layer ingredients among the mason jars. Start with dressing then layer tomato, cucumbers, onion, cheese, roast beef, and ending with spinach/arugula. Place lid tightly on.
- When ready to eat give the jar a good shake and pour into a bowl.
Keri Mager says
This one is my favorite lunch, thank you!
Francine says
I must try this salad! Great tip about the single serving cheese. I too go overboard. Love your site, thanks for all you do.
Julie says
I missed where you get thousand island yogurt dressing.
Love this site btw!
Tammy Kresge says
I bought mine from wegmans
Sylvia says
A mustard vinerarette is also nice.
Amity says
Yum! I love beef and cheddar. Great idea!