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Taco Salad in a Jar
Assemble Layered Taco Salad Jars to enjoy tasty, no-mess, healthy, low-cal salads all week long.
Course
Salad
Cuisine
Mexican
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
1
serving
Calories
388
kcal
Author
Marjory Pilley
Ingredients
2
Tablespoons
salsa
1
Tablespoon
sour cream
Greek yogurt or vegan version
½
cup
cherry tomatoes
Other suggestions include peppers and carrots
½
cup
hearts of palm
chopped
½
cup
black beans
Other options include chicken, tofu and shrimp and/or grains
¼
cup
Monterey Jack cheese
shredded, or vegan version
2
cups
lettuce
we used butter lettuce and spinach
Tortilla Chips
Optional; best to keep separate and add before serving
Instructions
Mix Salsa and Sour Cream together and layer in the bottom of the mason jar.
Layer the remaining ingredients in the order presented.
Cap and store until ready to serve. Pour contents onto a plate and toss to coat with dressing. Top with crushed tortilla chips, if using.
Notes
Expert Tips
For keto-friendly South Beach and low-carb diets, substitute chicken or other protein for black beans and use salsa that is sugar-free.
For best results, make sure your ingredients are "dry" before you put them in the jar.
I used quart-sized mason jars. A smaller size would work for a side salad.
Placing a paper towel at the top of the jar will absorb excess moisture.
You may want to avoid ingredients with strong odors, such as onions. Add these on serving day, if desired.
Salads should stay fresh for 4-5 days.
Nutrition
Calories:
388
kcal
|
Carbohydrates:
62
g
|
Protein:
21
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Cholesterol:
22
mg
|
Sodium:
491
mg
|
Potassium:
2898
mg
|
Fiber:
12
g
|
Sugar:
26
g
|
Vitamin A:
1485
IU
|
Vitamin C:
30
mg
|
Calcium:
408
mg
|
Iron:
5
mg