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 cucumber or Persian cucumber
- red onion thinly sliced, or shallots
- mushroom sliced
- carrot shredded or sliced
- radish
- beetroot
- peas thawed frozen, or corn
- broccoli or cauliflower florets
- bell pepper diced or sliced
- grape tomatoes whole
- celery diced or sliced
- cabbage or Brussels sprouts, shredded
- chickpeas and other legumes
- black beans
- lentils
- edamame
Layer 3: Proteins
- chicken
- tofu
- canned tuna drained
- ham cubed
- egg hard-boiled
- deli meat
- charcuterie meat
Layer 4: Grains
- farro or quinoa, rice, couscous, wheat berries, or pasta
Layer 5: The Accoutrements
- cheese shredded, cubed, or crumbled
- nuts
- dried fruit
- Fruit mango, plums, citrus, blueberries, fresh, that won’t brown
- sun-dried tomatoes
- Bacon cooked crumbled
- vegetables cold, leftover, roasted
- tortilla strips or wonton strips
- croutons
Layer 6: Greens
- romaine shredded or Brussels sprouts
- spinach
- kale
- spring mix
- cabbage
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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