Beef and Cheddar Mason Jar Salad

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.

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

5 from 2 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 5

Calories: 288kcal

Author: Organize Yourself Skinny

Ingredients

• 5 wide mouth glass mason jar quart size containers
• 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.

Notes

Make ahead tips

These salads can be made up to 5 days ahead of time and stored in the refrigerator.

Nutrition

Serving: 1g | Calories: 288kcal | Carbohydrates: 18g | Protein: 22g | Fat: 15g | Fiber: 5g | Sugar: 7g