Make-Ahead Mason Jar Salads are a convenient way to prep salads ahead of time. The lettuce and vegetables will remain fresh and crisp in the mason, even after days in the fridge!
You can have a healthy lunch every day if you just set aside a time each week to assemble them all in the first place. Then just grab one from the fridge and dump it all out of the jar and into a bowl when you’re ready for lunch!
You can customize the salad based on what salad toppings and dressing you prefer. But the science behind the anatomy of a mason jar salad is all about the layering. Layer everything in the right order and nothing will get soggy!
- 6 cups salad greens
- vegetables for salad toppings
- proteins for salad toppings
- salad dressing
- Measure the salad dressing into the bottom of the mason jar.
- Add the hard vegetables that will hold up to sitting in the dressing for a few days – Carrots, celery, bell peppers, cauliflower, broccoli, etc. Cut them as chunky as will fit in the jar. The bigger the chunks, the better they’ll hold up to sitting in the dressing.
- Add the softer vegetables next – Tomatoes, corn, onions, avocado, etc.
- Add your choice of protein to the salad – Shredded cheese, cubed cooked meats, hard-boiled eggs or beans.
- Top everything off with the greens of your choice – Romaine, mixed greens, spinach, arugula
- Cover and store in the fridge for up to five days. When ready to eat, turn the mason jar upside down and shake the contents into a bowl.
- Keep your jar upright until ready to eat to prevent the dressing from getting all over the top layers, and creating a soggy mess immediately
- Fun Fact: Don’t want to buy mason jars? Wash and reuse old pasta sauce jars! Enjoy!
Sara K. Madden