Meal Prep Kale Beet Mediterranean Salad

Ingredients

Dressing Ingredients

½ cup sherry vinegar
½ cup extra virgin olive oil
3 tablespoons Dijon mustard
salt, pepper, and honey (optional: if sweetness is desired), to taste

Salad Ingredients

1 (8 ounces) bag Mann’s Kale Beet Blend
½ small red bell pepper, diced
2 Persian cucumbers, diced
3 ounces crumbled feta
½ small red onion, diced
3 hardboiled eggs, chopped and divided
3 tablespoons roasted sunflower seeds, divided
3 ounces Dijon vinaigrette (recipe below)
Salt and pepper, to taste

The Method

For Dressing

Add vinegar, oil, and mustard to a mixing bowl, food processor, or immersion blend. Whisk by hand or blend until emulsified. Add salt, pepper, and honey to taste.

Salad Directions

Add one-third of Kale Beet Blend to a large glass jar or container. Build your salad in layers by adding bell pepper, cucumber, feta, red onion, egg, seeds, and salt and pepper. Repeat this 2 more times to complete all 4 salads. Divide 3 oz dressing into 4 small to-go containers and pack one with each salad. Keep refrigerated until ready to serve.