Mason Jar Salads
I am in love with making these mason jar salads! I think I might be a little obsessed, but its vegetables, so that’s okay, right? Anyway, the reasons I love them are plentiful:
Mason Jar Salads stay fresh!
You can keep them for 5 days!
Really, they stay fresh!
Okay, if you want to know more of the reasons I love them and how to layer them in order to keep them fresh, check this out.
Now that you know how to layer them, let’s get started!
Mexi- Mason Jar Salad
1st layer -2 Tbsp avocado oil; 2 tsp lime juice; 1/2 tsp cumin; 1/2 tsp chili powder; 1/4 tsp garlic; salt & pepper to taste
2nd layer – Tomatoes, onions, peppers, and zucchini. Make this layer about 1/4 of the jar.
3rd layer – Black or pinto beans, corn, avocado. Remember to squeeze a little lime juice on your avocado to prevent browning. Make this layer 1/4 of the jar.
4th layer – Rice or quinoa. Make this layer 1/4 of the jar.
Last layer – Lettuce or any other green, i.e. kale, cabbage, chard, spinach etc. Make this the last 1/4 of the jar.
Tighten the lid. Refrigerate until ready to eat. Remember, the oil will solidify in the fridge, so plan ahead and give it some time to warm up. When you are ready, turn the jar upside down and let the dressing coat your salad. Enjoy!
Caesar Mason Jar Salad
1st layer – 2 Tbsp vegenaise; 1 Tbsp water; 1 tsp lemon juice; 1/4 tsp garlic powder; 1 Tbsp nutritional yeast; 1/2 tsp capers; 1/4 tsp dulse flakes, salt & pepper to taste.
2nd layer – tomatoes, cucumber, onions. Make this layer about 1/4 of the jar.
3rd layer – chickpeas or any bean you prefer. Make this about 1/4 of the jar.
4th layer – quinoa or farro. Make this about 1/4 of the jar.
Last layer – Lettuce. I suggest Romaine, since that is typical for a Caesar salad, but you can use any green that you like. Make this the last 1/4 of the jar.
Tighten the lid. Refrigerate until ready to eat. When its lunch time, turn the jar upside down and let the dressing coat your salad. Enjoy!
Greek Mason Jar Salad
1st layer – 2 Tbsp olive oil; 1 1/2 tsp red wine vinegar; 1 tsp lemon juice; 1/2 tsp dried oregano; 1/4 tsp thyme; 1/4 tsp dried basil; 1/4 tsp dried parsley; 1/8 tsp onion powder; 1/8 tsp garlic powder; salt & pepper to taste.
2nd layer – tomatoes, cucumbers, carrots, and onions. Make this layer about 1/4 of the jar.
3rd layer – chickpeas, kalamata olives, and roasted red peppers. Make this layer about 1/4 of the jar.
4th layer – couscous, rice, or cut a falafel into bite-sized pieces. Make this layer about 1/4 of the jar.
Last layer – Lettuce or any green that you prefer, get creative! Make this the last 1/4 of the jar.
Tighten the lid. Refrigerate until ready to eat. Remember, the oil will solidify in the fridge, so plan ahead and give it some time to warm up. When you are hungry, turn the jar upside down and let the dressing coat your salad. Enjoy!
Just remember to layer in the proper order and you can’t go wrong. Use whatever veg you like or have on hand. Simple. Healthy. Delicious.
Remember to PIN this and SHARE it with your friends. If you think this sounds good, then you are going to want to check out my Sweet Potato Salad recipe.
Intentionally eat,
Cindy
I tried the Mason Jar Salads and they work GREAT! I made 4 at one time, used different dressings in each jar, but each one has been fresh and crisp. It is wonderful to be able to have a salad in the fridge ready to go. You can divide into 2 helpings and use as a side salad with your main entre, or it is an entire meal on it’s own. I added the “crispy” items at the time I was ready to eat it, and not in the jar. Cool thing about mason jars is that they can be sterilized, unlike normal plastic containers.
So glad you liked them!