Mason Jar Salads

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!

mason-jar-salad-albany move fit

Ingredients

  • 6 cups salad greens
  • vegetables for salad toppings
  • proteins for salad toppings
  • salad dressing

Instructions

  1. Measure the salad dressing into the bottom of the mason jar.
  2. 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.
  3. Add the softer vegetables next – Tomatoes, corn, onions, avocado, etc.
  4. Add your choice of protein to the salad – Shredded cheese, cubed cooked meats, hard-boiled eggs or beans.
  5. Top everything off with the greens of your choice – Romaine, mixed greens, spinach, arugula
  6. 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.

Notes

  • 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

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