Watermelon Feta Mason Jar Salad: Seasonal Michigan Recipes

Published on Jun. 29, 2021

This layered mason jar salad is perfect for make-ahead-meal prep. Make it the night before for a healthy grab-and-go lunch.

Ingredients

  • 2 tbsp. raspberry white balsamic vinegar (or other fruit-flavored white balsamic vinegar)
  • 1 tsp. Dijon mustard
  • 1/8 tsp. sea salt
  • 1/8 tsp. freshly ground black pepper
  • 2 tbsp. minced shallot (about 1 shallot)
  • 1/4 cup chickpeas, canned or boiled, no salt added
  • 1 cup diced watermelon
  • 2 tbsp. low-fat feta cheese
  • 1/2 cup sliced cucumbers
  • 1 tbsp. minced fresh mint
  • 1/4 cup diced red bell pepper
  • 1/2 cup baby spinach

Directions

  1. In a small bowl, whisk together vinegar, mustard, sea salt, and black pepper.
  2. Pour it into a 1-quart mason jar. Add shallots. Then place chickpeas on top.
  3. Layer watermelon, then feta cheese, then cucumbers, then mint, then red pepper and spinach.
  4. Refrigerate for at least two hours or up to overnight.

Nutritional Info

  • Serves 1 (2 1/2 cups). Each serving contains 210 calories, 37 g carbohydrates, 6 g dietary fiber, 9 g protein, 20 g total sugar*, 3 g total fat, 1 g saturated fat, 0 g trans fat, < 5 mg cholesterol, 600 mg sodium.

*To reduce the sugar content by about 5 grams, cut the amount of watermelon to 1/2 cup.

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