These salad jars are portable, pretty, and easy to make. Made with fresh spinach, juicy cherry tomatoes, perfectly boiled little potatoes, black olives, tangy capers, and hard-boiled eggs topped with a lemony vinaigrette dressing.

10 mins
15 mins


  • Large pot
  • Small food processor or blender
  • Two medium to large sized jars (at least 12 ounces)



  • 2 garlic cloves, roaste
  • 1/4 cup olive oil
  • 2 Tbsp red wine vinegar
  • 2 Tbsp lemon juice
  • 1 Tbsp honey
  • 1 pinch salt
  • 1 pinch pepper


  • 20 Little Potatoes, halved
  • 3 cups fresh spinach
  • 1 cup cherry tomatoes, halved
  • 2 Tbsp capers
  • 1/2 cup pitted Kalamata olives
  • 4 hard boiled eggs, halved


  • Step 1

    Prepare the potatoes by heating a large pot of water over high heat. Bring the water to a boil and add in the halved potatoes. Boil the potatoes for 15 minutes or until fork tender, then drain and set aside to cool.

  • Step 2

    Next, prepare the dressing. In a small food processor or blender add in the dressing ingredients and blend until smooth and emulsified. Set aside.

  • Step 3

    Prepare the jars. Using two medium to large sized jars (at least 12 ounces) layer in the spinach, tomatoes, olives, cooled cooked potatoes, hard boiled egg halves, and capers.

  • Step 4

    Refrigerate the salad jars and keep the dressing on the side until ready to serve.

  • Step 5

    Once serving, divide the dressing between each jar, give the jars a good shake to distribute the dressing and enjoy!