Lunchtime Jar Salad

A fresh, crunchy, and flavorful jar salad perfect for lunch on the go. The creamy blood orange dressing balances sweet and tangy notes, making every bite a delight.

Prep Time: 10 minutes
Servings: 1 salad jar

Dressing Ingredients

• ½ cup Greek yogurt

• ¼ cup Paducah Olive Oil’s Blood Orange Olive Oil

• 2 tbsp Paducah Olive Oil’s Mango Balsamic Vinegar

• 2 tbsp honey

• 2 tsp grainy Dijon mustard

• 1 tsp minced shallot

• ¼ tsp sea salt

Salad Ingredients

• 1 cup baby spinach, washed and torn into bite-size pieces

• ¼ cup chopped walnuts

• 2 tbsp dried cranberries

• 1 tbsp sunflower seeds

• ¼ cup chopped carrots

• ¼ cup chopped red bell pepper

• 1 tsp poppy seeds

Instructions

1. Whisk together all dressing ingredients (except poppy seeds) in a small bowl or combine in a jar and shake well. Dressing keeps up to 3 days refrigerated.

2. Into a 2-cup mason jar, add 2-3 tablespoons of dressing.

3. Layer the walnuts, dried cranberries, sunflower seeds, carrots, and red bell pepper.

4. Top with baby spinach and sprinkle with poppy seeds.

5. Seal the jar tightly.

6. When ready to eat, shake the jar vigorously to coat the salad with dressing. Open and enjoy!