Greek Turkey Feta Mason Jar Salad 5

Make it in a Mason Jar

I am slow to adopt new trends. Take mason jar salads for example. I first heard about salads-in-a-jar in a Weight Watchers meeting several years ago. But, because I work from home, I didn’t think they made sense for me.

I decided to reconsider when I realized that some days at lunchtime, even with all the ingredients I needed sitting right in the fridge, I was still too lazy to pull them out and make salad!

So, the last time I made a salad I made an extra one for the mason jar and put it in the fridge, so it would be ready and waiting when I needed a quick and easy lunch.

Now whenever I am making a salad for lunch and dinner, I also make an extra one in a mason jar. That way there is always a salad-in-a-jar waiting for me in the fridge, increasing the odds that I’ll opt for it ran than the cookie-in-the-jar!

The great thing is that these salads in a jar will stay fresh for several days. The secret to success is the order in which you layer the ingredients. The dressing and any juicy ingredients go in first. Then heavy, sturdy items, with the fragile lettuce going in last. That’s really all there is to it. Enjoy!

Healthy recipe

Greek Turkey Feta Mason Jar Salad Recipe

turkey, salad, mason jar salad, feta, greek turkey feta mason jar salad

Servings: 1

SmartPoints®: 5


  • 2  tablespoons light Italian dressing
  • 1/4  cup grape tomatoes, halved
  • 1  stalk celery, sliced
  • 1/4  red bell pepper, chopped
  • 4  Greek Kalamata olives, chopped
  • 3-4  slices mild banana pepper rings, roughly chopped
  • 2  tablespoons feta cheese
  • 3  ounces chopped roast turkey breast
  • 2  cups romaine lettuce


Place all the ingredients in a wide-mouth, quart-size mason jar in the order listed.

  1. Put the dressing in first and continue with the tomatoes, celery, etcetera, ending with the lettuce. Screw on the mason jar cover and store in the refrigerator.
  2. A few minutes before you are ready to eat remove the salad from the fridge and let it sit upside down on the counter, give the jar a good shake and then pour out the contents of the mason jar into a bowl.
  3. Toss gently and enjoy.

Note: Make as many salads as you want and store them in the refrigerator, so a quick and easy lunch is always ready and waiting. They will last 5 to 7 days in the refrigerator.

Martha McKinnon is a lifetime WW member committed to balancing her love of food and desire to stay slim while savoring life. Her blog,, is a popular resource for easy healthy recipes, success stories and weight loss tips to help you eat great and lose weight. A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you'll find her helping beginners over the age of 50 discover the powerful benefits of yoga.