Traditional recipes

Best Salad in a Jar Recipes

Best Salad in a Jar Recipes

Salad in a Jar Shopping Tips

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad in a Jar Cooking Tips

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.


6 Mason Jar Salads That Make Meal Prep a Breeze

Mason jar salads are the perfect make at home lunch. They're not only a great way to use up leftovers, but also so easy to prep ahead of time. In order to make a mason jar salad that'll hold until lunchtime, you'll need a go-to layering technique. If you're looking to make a large, hearty salad, use a quart-sized mason jar for the following recipes.

Here's our foolproof way to layer:

  1. Dressing First: Adding the moist layers on the bottom will keep the wet ingredients from getting your greens soggy.
  2. Chunky Ingredients: Next, pop in things like grains and meats. Ingredients that soak up the dressing are ideal for this layer. They'll also help keep the dressing at the bottom since they're denser.
  3. Sweet and Savory Fixings: All of those delightful toppings that make salads more than just a salad go in next. That means cheeses, nuts, dried fruit, scallions, and bacon bits. The meat and grain layer will prevent these ingredients from getting wet and, since these are usually dry, they won't get the lettuce soggy either.
  4. Greens Last: Any kind of lettuce or greens go in last. Putting them at the top will keep them fresh and crisp.

When you're ready to eat, flip the salad into a bowl. Since you stacked the lettuce last, it'll fall to the bottom and all the other ingredients will land on top, just as it would normally be when you serve a salad!


Soft Salads

If you are not using any hardy, firm vegetables, you cannot start with the dressing. In this case, you should start with step #3 (just add your ingredients). Then, once you’ve completed your masterpiece, loosely place a piece of plastic wrap over the top and push down to create a cup. Add your dressing to the “cup” and then screw on the jar’s lid. You should not experience any leakage.

Can I use a plastic container vs a mason jar?

While you can technically create a salad jar in a plastic container, a glass Mason jar is preferred. The salad will actually stay fresher in the glass jar. That’s because you get a better seal with a Mason jar than with a plastic container.

Do I need to vacuum-seal my salad?

Nope! Just make sure you pack your ingredients as tight as possible so little air is trapped in the jar.

How long will my salad jar last?

As long as you follow the 7-step guide above (or one of the recipes below) your salad should stay fresh for up to five days. Some people even enjoy their salad jars a full seven days after they make it.

Won’t my avocado brown?

If you use avocado in your salad jar you can do one of the following two things.

  • Squirt either lime or lemon juice on it before you use it in a layer. The juice acts as a natural preservative. Plus, once it’s tightly packed in a layer, avocados seem to stay green.
  • You can always add the avocado the day you plan to eat the salad.

Do I eat my salad right from the jar?

There’s really no right or wrong. A lot of people prefer to bring a second bowl with them and dump the salad ingredients out of the jar and into the bowl. This will allow you to easily toss your salad.

If you are going to eat right out of the jar then use a wide mouth Mason jar. This will allow more room for your hand when it’s time to poke at the ingredients at the bottom.


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Why is this salad the best? This chopped salad will amaze everyone around the table! We served this salad at a dinner party and, "Wow! What’s in this salad?" was murmured around the table. That’s when you know a salad recipe is a keeper!

There’s our homemade Italian dressing, tangy, savory, herby and balanced. Add to that shallots, tomatoes, cucumber, and a zing from pepperoncini. And then Parmesan. Yes, this chopped salad wants to be part of your life!


The Best Salad Recipes:

Move over classic potato salad there&rsquos a new dish in town. This Bacon and Blue Cheese Potato Salad is a fresh and flavorful take on the classic recipe. In fact, I&rsquod take this over the classic recipe any day!

This Ramen Noodle Salad is so simple to make, full of flavor, and always a crowd pleaser. You&rsquore certain to love this easy and delicious pasta salad recipe!

Arugula, blue cheese, dried cranberries, almond, and roasted carrots come together to create this delicious and fresh Roasted Carrot Salad.

Sometimes a good chicken salad recipe can totally hit the spot. Whether you serve this Snow Pea and Chicken Salad for lunch or at a summer gathering, I know you&rsquore going to love its fresh and delicate flavors.

If you&rsquore looking for a salad to complement a late-summer or fall dinner, you&rsquoll want to try this Radicchio and Blue Cheese Bread Salad. Bursting with bold flavor, it is so simple to make.

This Avocado Panzanella Salad is a celebration of summer! Bursting with summer tomatoes, crusting bread, fresh basil, and creamy avocados this salad is a winning recipe!

If you are looking for a delicious summer salad recipe, look no further than this Roasted Zucchini Panzanella. I mean, what&rsquos not to love about a salad made with toasted bread?


The dressing goes in first. This is so important! This guarantees that your salad ingredients don't get soggy.

Then go with a grain or a protein, or anything else big and chunky. This protects your more delicate ingredients from getting wet.

Then the fixings. Little things like shaved nuts, raisins, cheeses. The ingredients that you want to stay dry until juuuust before you eat it.

And if you have any leafy greens, they go in last. That way when you turn the Mason jar over and unload it all into a bowl, the greens will make the salad bed. Genius!


Salad in a Jar Recipes

It’s no secret that I am a jar addict. I love them! And really use them for just about anything. Apparently even salads! They not only make eating a salad fun, but they also make creating them fun!

How do you eat salad in a mason jar?

While it seems like it would be challenging to eat from a jar, it’s actually quite easy and I love it! Jars are portable, easier to eat at your desk, and I love that they are a grab and go option…as in grab it from my fridge and go to my table, lol. Other than that, you just eat it with a fork!

Tips to keep salad from getting soggy

My biggest gaggy (is that a word?) thing ever is mushy stuff and limp greens. I cannot stomach it. So when creating these salads in a jar, the first thing I did was test ways to keep them from getting soggy.

Because I wanted this a full grab and go option, I had to find a way to include the dressing in the jar and keep the soggy factor low. And here is what every trial told me: put the dressing at the bottom and the greens at the top.

It’s really that simple. Things like beans and veggies won’t absorb the dressing like greens will. Surprisingly, the cooked rice and pasta did well towards the bottom as well.

How long does salad in a jar last?

If you follow the tips and put the dressing at the bottom and the greens at the top, these mason jar salads should still taste great after 2-3 days and can still be decent up to 5 days. After that, the ingredients start to wilt and lose texture and flavor.

If made the night before, these are perfect as a vegan picnic food! They travel well and are easy to eat!

Prepping tips

The best thing about making salad in a jar is that you can prep everything at once. The ingredients can be used in so many other recipes too so it’s a win win. Here are the ways I prepped to make it super easy:

  • Chopped, washed and put the veggies, grains and proteins I wanted to use in bowls.
  • Made the dressings.
  • Cooked any grains.

Then I got out my jars and built the salads going down the counter top salad bar style. I stored the leftover ingredients in containers so I could use them for another meal.

I put the jars in the fridge so I had easy meal options any time we needed them!


4 Salad-In-A-Jar Recipes

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Sara Lynn Cauchon shares 4 vegetarian salad-in-a-jar recipes that are perfect for lunch on the go.

4 More Salad-In-A-Jar Recipes: bit.ly/13ENNXz
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Banana “Ice Cream”: bit.ly/1eWRcAf
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Fresh & Fruity Salad-In-A-Jar
Blackberry Balsamic Vinaigrette bit.ly/1jjMfC5
Strawberries, diced
Blueberries
Pecans
Red onion, chopped
Goat cheese, crumbled
Greens

Protein-Packed Chopped Salad-In-A-Jar
Spicy Honey Mustard Dressing bit.ly/RHphPQ
Chickpeas, rinsed and drained
Red potatoes, diced and steamed
Egg, boiled and diced
Tomato
Green beans, steamed

Asian-Inspired Salad-In-A-Ja
Tangy Citrus Avocado Dressing bit.ly/1jaKnBC
Edamame, steamed and shelled
Mango
Carrots
Red cabbage
Broccoli florets, steamed

Greek Salad-In-A-Jar
Creamy Greek Dressing bit.ly/1nFoNED
Black olives
Feta cheese
Cherry tomatoes
Cucumbers, diced
Yellow peppers, diced

* SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon


8 Protein-packed Mason Jar Salad Recipes You Need To Make This Weekend!

Mason jar salad recipes are, hands down, my favorite meal prep recipe. Over the last 5+ years I’ve made a mason jar salad just about every week for lunches. Honestly, I missed 3-4 weeks if that! So, needless to say I’m salad in the jar obsessed.

Actually, it goes way beyond obsession – in a good way.

Of course, Pinterest introduced me to mason jar salad recipes. Seriously, how did we survive without Pinterest? Anyway, I was working full-time outside the home and searching Pinterest for a few new lunch recipes I could make ahead of time. Also, I wanted to increase my veggie consumption. Well that led me to mason jar salad recipes.

At first, I thought mason jar salads were all for show. Sure they look pretty layered in a glass mason jar, but are they functional? Are they going to be a major pain to transport to work? How will I eat it? Oh the questions.

Well I gave it a shot. I put together 5 mason jar salads to bring to work that week. I became an instant salad in a jar believer and preparing then ever since.

Here’s why I think mason jar salad recipes are totally legit and not for show.

First, mason jar salads are very easy to prepare. Depending on the ingredients, I never spend more than 30-40 minutes (if that) putting salads together for the entire week.

Second, mason jar salads make lunch extremely convenient. Once they’re done all I need to do is eat them. I can bring a salad with me or simply eat it at home. I should mention I’ve worked at home for over 4 years now and still make mason jar salads every week because they are so convenient. When I’m ready to eat lunch I don’t have to waste time, or make a huge mess, all I need to do is dump my salad into a bowl and eat.

It’s also convenient because all the ingredients for the mason jar salad recipe are layered in the jar. This means I don’t have to worry about running out of anything. It’s made ahead of time and I just need to enjoy the salad.

Think about this… what if you needed to make a salad from scratch every single day. Sure it might not seem like a huge deal on day 1 but after the 3rd or 4th day I bet you’d wish you had everything ready ahead of time. Mason jar salad recipes do just that. All the ingredients are conveniently layered into a jar ready to eat.

Third, mason jar salad recipes are delicious! Truthfully, I was never a big salad fan. Sure I’d order one at a restaurant, or possibly make a sad iceberg concoction at dinner, but to make one daily was never in the cards. I just didn’t crave salads. Today I love salads – well mason jar salads. Everyday, I countdown the minutes to lunch. I wish I was joking, but honestly I look forward to eating mason jar salads that much.

Last, mason jar salad recipes are portion-controlled and PACKED with veggies and lean proteins. Adding mason jar salads into my meal plan made losing weight, and managing my weight, so much easier – and that’s the truth. Prior to mason jar salads I never ate baby spinach, super greens, cucumbers, and other vegetables the way I do now. I’ll also add that when I drink a detox smoothie for breakfast and eat a salad for lunch I feel like 2 million bucks!

If you’re trying to eat more vegetables, and possibly lose a few inches, then start with substituting one of my mason jar salad recipes for your current lunch. I’m confident you’ll see results just by adding more vegetables to your diet.

It’s all about the layers. Dressing goes on the bottom, then hearty vegetables, then beans, cheese, grains, and/or eggs and last are the greens. As long as the greens stay away from the dressing they won’t get soggy. In the 5+ years since I’ve been making mason jar salads I’ve never ended up with a soggy salad. Not one time.

I prefer glass mason jars over plastic containers because glass keeps everything fresh longer.

I use 32-ounce mason jars. I prefer wide-mouth containers but also use regular mouth. You can get both on Amazon or any retail store.

I highly recommend investing in plastic mason jar lids. The metal lids that come with the mason jar will eventually rust. Again, you can get the plastic lids from Amazon.

Yes the mason jar salads last 5 days. In fact, I’ve enjoyed salads 6-7 days after I made them and not only were they still delicious, I lived to tell about.

When I’m ready to eat my mason jar salad I simply dump it into a bowl. So, yes when I worked outside the home I had to bring an extra bowl with me. Minor inconvenience considering all the benefits. You can try to eat it out of the mason jar but I find it easier, and more enjoyable, to dump and eat.

Yes, mason jar salads keep me full. This is where it’s important to pack each salad with lean protein. If each salad was filled with iceberg lettuce and croutons I wouldn’t make it past 1:00pm. Instead, my salads are layered with protein-rich ingredients like hard-boiled eggs, garbanzo beans, quinoa, and/or lean meats. All the ingredients to keep me satisfied until afternoon snack time at 3:00pm.

Here are my favorite protein-packed mason jar salad recipes. Make one each week for 8 weeks of delicious portion-control lunches!!

This has been my go to mason jar salad recipe for about 6 months now. It was born out of leftover ingredients and I love it! There’s no meat in this recipe. I’m not a vegetarian but I do appreciate meatless meals.The 22 grams of protein in this recipe comes from the egg, quinoa, beans, and feta cheese. YUM!

This salad in a jar was inspired from one of my favorite salads at Panera. The 18 grams protein in this recipe comes from chicken and quinoa.

My favorite wrap recipe turned into a mason jar salad. The 22 grams of protein in this recipe comes from the lean sliced turkey, turkey bacon, and cheese.

This southwest spiced salad filled with chicken, beans, and veggies is packed with 34 grams of protein!

This is probably my second favorite mason jar salad recipe. I LOVE the sun-dried tomatoes. This recipe is packed with 18 grams of protein.

This recipe is absolutely delicious and even somewhat fancy. The 25 grams of protein comes from the walnuts, lean turkey, and blue cheese. I need to make this again very soon!

A classic salad lightened up and layered into a mason jar. The 27 grams of protein comes from all the lean meat, egg, and avocado. Love love this salad!

This lightened-up potluck favorite is packed with 23 grams of protein. It’s filled with lean ground turkey and beans. Trust me, you need this in your life