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Meal Prep Kale Beet Mediterranean Salad

Meal Prep Kale Beet Mediterranean Salad

Prep Time
10 minutes
Total Time
15 minutes
Skill Level


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

The Method

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.
Nutrition Facts Serving Size: 309g | Servings: 4 Amount Per Serving Calories 540 ׀ Total Fat 43g (sat 9g trans 0g) ׀ Cholesterol 160mg ׀ Sodium 790mg ׀ Total Carbohydrate 14g ׀ Dietary Fiber 3g ׀ Sugars 9g (Includes 0g Added Sugars) | Protein 11g ׀ Vitamin D 6% ׀ Calcium 15% ׀ Iron 6% ׀ Potassium 10%

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