Mason Jar Salads
I am in love with making these mason jar salads! Â I think I might be a little obsessed, but its vegetables, so that’s okay, right? Â 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. Â Make this layer about 1/4 of the jar.
3rd layer – Black or pinto beans, corn, avocado. Â Remember to squeeze a little lime juice on your avocado to prevent browning. Â Make this layer 1/4 of the jar.
4th layer – Rice or quinoa. Â Make this layer 1/4 of the jar.
Last layer – Â Lettuce or any other green, i.e. kale, cabbage, chard, spinach etc. Â Make this the last 1/4 of the jar.
Tighten the lid. Â Refrigerate until ready to eat. Â Remember, the oil will solidify in the fridge, so plan ahead and give it some time to warm up. Â When you are ready, turn the jar upside down and let the dressing coat your salad. Â 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. Â Make this layer about 1/4 of the jar.
3rd layer – chickpeas or any bean you prefer. Â Make this about 1/4 of the jar.
4th layer – quinoa or farro. Â Make this about 1/4 of the jar.
Last layer – Lettuce. Â I suggest Romaine, since that is typical for a Caesar salad, but you can use any green that you like. Â Make this the last 1/4 of the jar.
Tighten the lid. Â Refrigerate until ready to eat. Â When its lunch time, turn the jar upside down and let the dressing coat your salad. Â 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. Â Make this layer about 1/4 of the jar.
3rd layer – chickpeas, kalamata olives, and roasted red peppers. Â Make this layer about 1/4 of the jar.
4th layer – couscous, rice, or cut a falafel into bite-sized pieces. Â Make this layer about 1/4 of the jar.
Last layer – Lettuce or any green that you prefer, get creative! Â Make this the last 1/4 of the jar.
Tighten the lid. Â Refrigerate until ready to eat. Â Remember, the oil will solidify in the fridge, so plan ahead and give it some time to warm up. Â When you are hungry, turn the jar upside down and let the dressing coat your salad. Â Enjoy!
Just remember to layer in the proper order and you can’t go wrong. Â Use whatever veg you like or have on hand. Â Simple. Healthy. Delicious.
Remember to PIN this and SHARE it with your friends. Â 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!