Mason Jar Salads
Mason jar salads are a game changer for busy weeks—they’re portable, pre-portioned, and perfect for keeping your greens fresh and crisp. With the right layering technique, these salads stay delicious for days and make weekday lunches a no-brainer.
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Equipment
- Quart sized wide mouth mason jar, for large salads
- Pint sized wide mouth mason jar, for small salad
Ingredients
- 2-3 tablespoon dressing
- Protein & hard veggies
- Grains
- Soft veggies & fruit
- Cheese or nuts
- Greens
Chickpea Artichoke Mason Jar Salad
- 2 tablespoon lemon garlic dressing
- 15 oz canned chickpeas
- 14 oz artichoke hearts
- ¼ red onion
- ¼ cup sun-dried tomatoes
Broccoli Crunch Mason Jar Salad
- 2 tablespoon creamy almond butter dressing
- ½ cup chicken or edamame
- 2 broccoli florets
- ½ cup shredded carrots
- ¼ red onion
- 1 tablespoon sunflower seeds
- 2 tablespoon dried cranberries
Pesto Mozzarella Mason Jar Salad
- 1 tablespoon olive oil
- 1 tbsp pesto
- ½ cup mozzarella balls
- ½ cup roasted red peppers
- ½ cup pasta
- ½ cup arugula or spinach
Strawberry Steak Mason Jar Salad
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ½ cup steak
- ¼ cup cucumbers
- ¼ red onion
- ½ cup strawberries
- ½ cup spinach, lettuce or kale
- 1 tablespoon walnuts
- Optional: blue cheese, feta, avocado, tomatoes, poppy seed dressing
Instructions
- Pour dressing into the bottom of a mason jar. Add ingredients in the order listed. When ready to eat, unscrew the lid, flip it upside down and pour into a bowl.
Tried this recipe?Don't forget to tag @kelseyandcooperskitchen!