Mason jar salads are a great way to enjoy fresh, healthy meals on the go. These salads are made by layering ingredients in a mason jar, allowing for easy storage and portability. The beauty of mason jar salads is that they can be prepared ahead of time and stored in the fridge for several days, making them a perfect solution for meal prepping. Lina Vexley, a meal prep enthusiast, says, “Mason jar salads are a game-changer for my busy weeks. They keep everything crisp and fresh, and I can just grab one whenever I need a healthy lunch or snack.” With the right layering, you can create a salad that stays fresh for days, with the dressing at the bottom and the greens at the top to keep everything crisp.
Recipe 1: Classic Mason Jar Salad
Classic Mason Jar Salad
Equipment
- Mason Jars
- Knife
Ingredients
- 3 cups Mixed Greens
- 1 cup Cherry Tomatoes halved
- 1 medium Cucumber sliced
- 1/4 small Red Onion thinly sliced
- 1/4 cup Olives pitted
- 1/4 cup Feta Cheese crumbled
- 2 tbsp Olive Oil
- 1 tbsp Balsamic Vinegar
- 1/2 tsp Dijon Mustard
- 1 tsp Honey
- to taste Salt
- to taste Black Pepper
Instructions
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper to make the dressing.
- Layer the ingredients in the mason jars, starting with the dressing at the bottom, followed by cucumbers, red onion, olives, feta, and cherry tomatoes.
- Top with mixed greens and seal the jars tightly.
- Store the mason jars in the refrigerator for up to 4 days. When ready to eat, shake the jar to mix the dressing with the ingredients.
Notes
Nutrition
Recipe 2: Quinoa and Chickpea Mason Jar Salad
Quinoa and Chickpea Mason Jar Salad
Equipment
- Mason Jars
- Knife
Ingredients
- 1 cup Cooked Quinoa
- 1 cup Chickpeas cooked or canned
- 1 medium Cucumber diced
- 1 medium Red Bell Pepper diced
- 1/4 small Red Onion thinly sliced
- 2 tbsp Lemon Juice
- 2 tbsp Tahini
- 1 tbsp Olive Oil
- 1 clove Garlic minced
- 2 tbsp Water
- to taste Salt
- to taste Black Pepper
Instructions
- In a small bowl, whisk together the lemon juice, tahini, olive oil, garlic, water, salt, and black pepper to make the dressing.
- Layer the mason jars with cooked quinoa, chickpeas, diced cucumber, red bell pepper, and red onion.
- Pour the dressing over the layers, then seal the jars tightly.
- Refrigerate for up to 4 days. When ready to eat, shake the jar to combine the ingredients.
Notes
Nutrition
Conclusion
Mason jar salads are the perfect way to enjoy healthy, delicious meals while keeping things organized and portable. With a variety of layers and dressings, you can customize your salads to suit your taste preferences. From classic salads with fresh vegetables to protein-packed versions with quinoa and chickpeas, these jar salads are versatile, easy to make, and ideal for meal prep. Enjoy these fresh and flavorful salads throughout the week with minimal effort!