Mason Jar Salads
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Mason Jar Salads
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Learn how to make meal prep mason jar salads for quick and easy lunches and never eat another sad desk lunch again! The tips and recipes you need.
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Ingredients
Layer 1: Dressing
- 2 tablespoons salad dressing
Layer 2: Sturdy Veggies
- English or Persian cucumbers
- Thinly sliced red onions or shallots
- sliced mushrooms
- Shredded or sliced carrots, radishes, or beets
- Thawed frozen peas or corn
- Broccoli or cauliflower florets
- Diced or sliced bell pepper
- Whole grape tomatoes
- Diced or sliced celery
- Shredded cabbage or Brussels sprouts
- Chickpeas, black beans, lentils, edamame, and other legumes
Layer 3: Proteins
- chicken
- tofu
- Drained canned tuna
- cubed ham
- hard-boiled eggs
- Deli meats and charcuterie meats
Layer 4: Grains
- Farro, quinoa, rice, couscous, wheat berries, or pasta
Layer 5: The Accoutrements
- Shredded, cubed, or crumbled cheese
- nuts
- dried fruit
- Fresh fruit that won’t brown (mango, plums, citrus, blueberries)
- sun-dried tomatoes
- Cooked crumbled bacon
- Cold leftover roasted vegetables
- Tortilla or wonton strips
- croutons
Layer 6: Greens
- Romaine, spinach, kale, spring mix, shredded cabbage or Brussels sprouts
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Instructions
- Add 2 tablespoons of dressing at the bottom of a mason jar.
- Layer the ingredients in the order listed above.
- To serve, turn the jar upside down and empty it into a bowl and toss with the dressing.
Notes
- TO STORE: Mason jar salads will keep in the refrigerator for up to 5 days, depending on the ingredients you use.
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