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Individual Green Salad Jars topped with Fresh Medjool Dates


Meal prepped and primed to go, these individual green salad jars topped with fresh Medjool dates will be the envy of your lunch crowd.


  • For the dressing
  • 1/2 cup olive oil
  • 1/4 Medjool date syrup
  • 3/4 apple cider vinegar
  • 1 teaspoon minced shallot
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sea salt
  • 1/4 teaspoon pepper
  • For the salad jars
  • 4 carrots - peeled and sliced
  • 1/2 cucumber - peeled, seeded and chopped into quarter inch squares
  • 1/4 head purple cabbage, thinly shredded
  • 1 pint grape tomatoes, cut in half
  • 1 small tub spinach, stems removed
  • 1 head butter lettuce, bit- sized pieces
  • 4 diced Medjool dates


  1. For the dressing: Combine all ingredients in a cruet or jar. Put the lid on and gently shake. Using four 16-ounce mason jars, add 3 tablespoons of the dressing to each of the four mason jars.
  2. For the salad jars: The dressing is already in the 4 mason jars, now it's time to divide the ingredients into fourths and start layering. For the purple cabbage and greens, a small handful of each should do. Start with the carrots and layer in order of ingredient list, topping the jar with Medjool date pieces. Screw the lid on each jar. You can make these up to a day before and refrigerate until ready to serve. When ready to serve, guests can gently toss by turning the jar upside down and around. Pour the mixed salad onto a plate. Go ahead and add some crunch by topping with your favorite croutons or wonton strips.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.