Lunch prep is a breeze with these Greek salads layered in Mason jars. When ready to eat, dump jar contents and (optional) croutons into a bowl and toss.
Divide Greek dressing evenly among the 5 jars, forming the first layer. Divide tomato halves evenly among the jars, forming the next layer. Top the tomatoes with Kalamata olives and red onions.
Place 3 ounces of steak over the onions in each jar. Top steak with 2 cups romaine. Place 1/4 cup feta cheese over the romaine. Seal and refrigerate jars until ready to serve.
Divide croutons among 5 small resealable plastic bags.
Per Serving: 646 calories; protein 29.4g; carbohydrates 18.7g; fat 51.5g; cholesterol 104mg; sodium 1538mg.