Spring Green Mason Jar Salad with Strawberries

Six ingredients are layered in a mason jar to create a fresh and flavorful Spring Green Mason Jar Salad with Strawberries! Pack the mason jar for on-the-go or enjoy an easy lunch at home.

Course Salad

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 407kcal

Author Ashley C.

Ingredients

2 cups penne pasta
1 cup fresh asparagus cut into 1 inch pieces
4 ounces organicgirl Pomegranate Balsamic Salad Dressing
1 ½ cups coarsely chopped strawberries
4 ounces feta cheese cubed
4 to 5 ounces organicgirl Sweet Pea or organicgirl Super Spinach

Instructions

Bring a large pot of water mixed with a pinch of salt to a boil over medium heat. Set aside a bowl of iced water. Add the asparagus to the boiling water and cook for 2 or 3 minutes. Carefully remove the asparagus from the water and immediately add it to the ice water.
Reheat the same pot of water or a fresh pot of water and add the pasta. Cook, according to package instructions, until al dente.
To make the salads, divide the dressing, cooked pasta, asparagus, strawberries, feta and Sweet Pea or Super Spinach greens between 2 large or 4 medium-sized mason jars, layering in that order. Cover the jars and place in the refrigerator until ready to serve. When ready to serve, pour ingredients from jar into a bowl, mix to blend and enjoy! The salads will keep for 2-3 days.

Video

Notes

Store prepped mason jar salads in the refrigerator for up to 3 days.

Nutrition