Recipe
Mason Jar Spring Cobb Salad with Raspberry Basil Vinaigrette
No time to make a healthy lunch? I think not! Prep the ingredients for this Spring Cobb Salad and arrange it in a mason jar for easy access during the week!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Category: Lunch
Method: No Bake
Cuisine: American
Ingredients
For the Salad
- 3 4 oz chicken breasts, cooked and diced
- 1/2 large cucumber, finely diced
- 3 medium tomatoes, chopped
- 3 hard-boiled eggs, chopped
- 3/4 cup fresh raspberries
- 4 strips of bacon, cooked and chopped
- 4 cups fresh spinach
For the Raspberry Vinaigrette Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 5 large fresh basil leaves
- 1/2 cup fresh raspberries
- 2 tablespoons honey
- 1/4 teaspoon salt
Instructions
For the Raspberry Vinaigrette Dressing
- Place all ingredients in a small food processor and process until raspberries are pureed. Set aside.
For the Salad
- First, place about 2-3 tablespoons raspberry vinaigrette into the bottom of your large mason jar.
- Then, add in about 1/4 of your diced chicken and 2 large handfuls of spinach.
- Next, add in 1/4 of your chopped hard-boiled eggs, 1/4 of your vegetable mixture, and 1/4 of your bacon mixture. Finish off with a few raspberries.
- Seal with lid and keep refrigerated for up to 4/5 days.
Nutrition
- Serving Size: 1/6
- Calories: 364
- Sugar: 9
- Fat: 24
- Carbohydrates: 13
- Fiber: 3
- Protein: 24