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Mason Jar Salad

Mason Jar Salad

Have you jumped on the “Mason Jar Salad” bandwagon? Well, if you haven’t, I’m here to tell you to jump away because it is the greatest thing since sliced bread! Why do you need to make a salad in a mason jar, you ask?  First of all, you can prepare your meals for an entire week. Secondly, the lettuce doesn’t get soggy! Even if the jar turns over and the dressing seeps to the rest of the vegetables in the jar, they will not get soggy. And finally….do I even need to mention that everything in a mason jar is better!!  Glass is much healthier than your plastic Tupperware.

There are a million mason jar salad recipes floating around Pinterest, but I’ll share with you how I did mine. When making the jars, you will layer all the ingredients.

1. Make the dressing (or you can use bottle dressing if you prefer.)  For my dressing, I used 1 part vinegar to 1 part olive oil. I add crushed garlic, Dijon mustard, salt and pepper to taste. Mix ingredients together.

The dressing will always go first. For each jar, use 2-3 Tablespoons of dressing.

2. The next layer is hard vegetables. This layer will shield the rest of the ingredients from the dressing. I used cucumber, tomatoes, and red onion. You can also use broccoli, carrots, celery or peppers.

3. This layer is beans, grains, or pasta. You can also add fruit. I added kiwi.

4. Cheese and protein: I used sliced turkey, then crumbled raw goat cheese.

5. Finally, fill the rest of the jar with your greens. I used spinach, but you can use a spinach and lettuce mix or whatever you prefer.

That’s it! You are finished. Tie a fork to the jar with a cute ribbon and you are ready for a week of lunches. When you are ready to eat it, toss it in a bowl. Viola!

The jars will keep for 5 days.  Seriously…they are so easy and delicious!!

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