If you haven’t tried Salad In A Jar, you are missing out!
These salads stay fresh for 5+ days! Â Really, I’m not joking – fresh, crispy, tangy, and delish! Â I love them so much that this is the second posting of mason jar salads. Â Check these out.
The secret to their freshness is to layer them properly.  Learn more about the layering process click here.
I started dreaming about all of the wonderful variations that I could make in these jars and I thought you would want these next two recipes, because they are incredibly tasty!
Salad In A Jar Ingredients
Amazing Asian Salad In A Jar
1st Layer – 2 Tbsp peanut oil, 1/2 tsp sesame oil, 2 tsp red wine vinegar, 1/4 tsp dried ginger, Salt & Pepper to taste
2nd Layer – carrots, Â broccoli, onion, bell peppers –Â chopped, sliced, diced your choice. Make this layer about 1/4 of your jar.
3rd Layer – edamame, scallions, mandarin oranges. Make this layer about 1/4 of your jar.
4th Layer – slivered almonds, Â cooked rice or noodles. Â Make this layer about 1/4 of your jar.
5th Layer – shredded cabbage or lettuce. Â Fill the rest 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!
2nd Layer – Â onion, carrot, bell pepper, tomatoes, broccoli – chopped, diced, or sliced. Â Make this 1/3 of your jar.
3rd Layer – chickpeas, olives. Â Make this 1/3 of your jar.
4th Layer – cooked pasta. Â Make this 1/3 of your 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!
Tips:
If you prefer a creamy pasta salad replace the olive oil with 2 Tbsp of veganaise.
Remember, you can always use fresh herbs. Â Keep in mind that dried herbs are more potent, so you will probably need three times the amount of fresh as dried.
These recipes are pretty forgiving, so use what you have on hand and like to eat.
Cindy Newland is the founder of Intentionally Eat and has been eating a whole food, plant-based alkaline diet since 2010. In that time she has lost 125 pounds, reversed high blood pressure she was diagnosed with before age 30, and has spent over 15 years cooking and refining plant-based meals in her own kitchen.
Cindy is not a registered dietitian. What she is is someone who has lived inside every frustration this way of eating can bring — the social awkwardness, the cravings, the meals that didn't work — and figured out what actually sticks for the long term. The recipes and meal plans on this site come from her real experience, not from textbooks.
She writes specifically for women over 40 who are tired of diets that require perfection and want a way of eating they can actually keep.
If you’re looking for the best seasoning for mixed vegetables, you’re in the right place! Whether you’re using fresh vegetables or frozen vegetables, the right seasoning blend can transform them into a flavorful and satisfying side dish.
This easy recipe for pumpkin fudge is the ultimate creamy treat for fall and the holiday season! Made with wholesome ingredients like dates and nut butter, it’s packed with warm pumpkin spice flavor and has a melt-in-your-mouth texture. It’s a guilt-free dessert that satisfies your sweet tooth!
