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Spinach and Balsamic Vinaigrette Jar Salad Recipe

Spinach and Balsamic Vinaigrette Jar Salad Recipe

Melissa E. Nieves, LND, RD, MPH
This summer salad is rich in nutrients such as Vitamin C, Vitamin A, Vitamin E, Potassium, Folate, antioxidants, monounsaturated fats and fiber. It's easy to prepare, portable and versatile. If you want to add more protein, you can use beans, chickpeas, diced chicken, or sauteed shrimp.
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Salad
Cuisine American
Servings 2 servings


  • 2 cups fresh spinach
  • ½ tomato, chopped
  • ½ medium cucumber, chopped leave the skin on for added fiber
  • ¼ cup carrots, shredded
  • ½ cup fresh strawberries, sliced
  • ½ medium avocado, cubed
  • 1 tbsp balsamic vinegar
  • 2 tsp olive oil
  • ¼ tsp dried basil
  • salt and pepper, to taste


  • Wash all the vegetables well and chop them up
  • For the vinaigrette: mix well the olive oil, balsamic vinegar, basil, salt and pepper
  • Add the vinaigrette to the bottom of the Mason jar
  • Pack the other ingredients in the jar in this order: cucumber, carrots, spinach, tomatoes, strawberries, avocado
  • Cover tightly and store in the fridge
  • When its time to eat, gently shake the jar to combine the vinaigrette with the rest of the ingredients, open, pour onto a plate and enjoy!


* If you want, you can add legumes such as beans or chickpeas, Chopped, cooked chicken, tuna, shrimp or feta cheese. This adds protein to the salad, which makes it more filling.
Keyword Healthy Recipe, Jar salads, Simple recipe, Spinach salad, Vegan Recipe, Vegetarian Recipe