Updated on July 2nd, 2016
Salads are one of my all time favorite foods, especially in the summer. I could eat a salad every single day! However, my family doesn’t share my affinity for all things salad, and they get super cranky when we have large meal salads multiple days in a row. Mason Jar salads are the perfect solution to my wanting to eat healthy and enjoy a great salad without prepping two different meals each night for dinner. It takes a little bit of prep work at the beginning of the week, but then you have a week’s worth of easy lunches or healthy dinners all ready to go!
The key to keeping the salads fresh for up to 5 days in the refrigerator is all in the layering. You’ll first need a mason jar I like the quart size mason jars because I like large salads. I also found the wide-mouthed jars are the easiest to fill and later to dump on your plate when you are ready to eat. You can get a whole set of 12 for around $20 on Amazon, they are absolutely worth the investment!
Layering: the simple layering rule is wet on the bottom, and dry on the top.
Layer 1: Dressing
Layer 2: vegetables that are fine getting wet.
Some of my favorite bottom veggies are: baby carrots, celery chunks, grape tomatoes, cucumber slices, apples, and bell peppers.
Layer 3: legumes, cooked pastas, fruits, canned veggies (corn, peas, etc.)
Layer 4: meats (chicken, eggs, bacon, etc.) and cheeses
Layer 5: leafy greens (lettuce, spinach, kale, etc.)
Layer 6: nuts, chips, croutons (all the dry ingredients)
Put a lid and ring on top, keep it upright, and keep it refrigerated until you are ready to eat it. When it is time for your meal, just tip it upside down and dump all the ingredients into a large bowl or onto a plate. Mix it up and enjoy!
3 Delicious Mason Jar Salads
- Girard’s White Balsamic Vinaigrette Dressing
- Grape Tomatoes
- Lettuce Spring Mix
- Feta Cheese
- Candied Walnuts
- Yellow bell peppers
- Black beans (rinsed)
- Sliced olives
- Shredded cheese
- Shredded chicken
- Romaine lettuce
- Chips (I actually prefer to keep my chips in a bag separate from the salad)
Classic Caesar Salad
- Caesar Vinaigrette Dressing
- Sliced Red Onions
- Black Olives (halved)
- Feta or Parmesan Cheese
- Romaine Lettuce
I’ve found that if I’m prepping salads for the week, it helps to pick two types of jar salads for that week. There is enough variety that I am not eating the same salad every day, but the least amount of work.
Do you have a salad recipe you love that you could easily turn into Mason Jar Salads?