Mason jar salads are a great way to take a tasty, nutritious meal anywhere on the go, after the completion of a few simple steps. First, pour dressing into the jar, and then scoop in hearty vegetables that won't get soggy when sitting in the dressing, such as bell peppers, carrots, cauliflower, and tomatoes. The following layer is made of vegetables that are more absorbent, like beets, mushrooms, peas, or zucchini. Next, add any type of bean, grain, meat, or cheese; nuts and seeds can also be sprinkled into this layer. Finally, the leafy greens are the topmost layer because they need to be far from the dressing to stay crisp. The glass jar keeps the ingredients fresh for several days; therefore, you can prepare lunch for the entire week in just a couple hours. It's so easy to reach into the fridge and grab a perfectly constructed salad instead of searching for food to throw together for lunch in a frenzy. These salads in a jar are simple to make, convenient to carry, and fun to show off; plus, the recipe possibilities are endless and customizable to your taste buds. Here are six of my favorite recipes to make, which may even inspire your own mason jar salad creation.
1. Mediterranean
This recipe starts with pouring balsamic vinaigrette to cover the bottom of the mason jar. Next, add in artichokes, cherry tomatoes, and white cannellini beans for the hearty vegetable layer. The third layer consists of chunks of cucumber, whole grain rice, and black olives. Then sprinkle some feta and pine nuts as the final layer before adding the crisp romaine lettuce to the top.
Tip: Mason jars come in different sizes, so find the size that suits you best to fill with enough goodies that will keep you feeling full long after lunchtime. Mason jars even come in different colors, which makes using them even cuter.
2. Chef
I have used ranch and Italian dressing in my chef salad, and either one tasted great. Toss in some plump cherry tomatoes and diced cucumbers. Then add sliced ham, egg, and cheddar cheese. Finally, stack fresh iceberg lettuce on top.
Tip: Bring a bowl to dump your jar salad into, so that the lettuce is on the bottom, and all of the yummy ingredients will fall on top. The dressing will come out last and drizzle down the fresh salad, just like if you were to prepare a regular salad in a bowl.
3. Caprese
First, make the vinaigrette for the Caprese salad which consists of one tablespoon balsamic vinegar, one teaspoon honey, three tablespoons olive oil, and a pinch each of salt and freshly ground pepper. Add a layer of tomatoes and mozzarella cheese. Lastly, mix six to eight basil leaves with a handful of spinach as the final layer to this delicate salad.
Tip: Beans, chickpeas, quinoa, rice, cooked barley, or pasta can be added to any recipe for additional protein.
4. Broccoli and Pomegranate
To make the dressing for a week's worth of jars, mix a cup and a half mayo with half a cup of balsamic vinegar. Fill the next layer with broccoli florets and onion slices. Pieces of chicken breast come next, followed by the addition of pomegranate seeds for a sweet crunch. Cubed goat cheese rests on top of this tasty salad.
Tip: If you do not have an extra bowl with you, it is actually just as simple to eat straight from the mason jar itself. Be sure that the lid is screwed on tight, and give the jar a good shake to mix up the contents and spread the dressing around the jar. Personally, I prefer to eat all my salads right out of the jar because it is so adorable!
5. Southwest
For a salad with a bold flavor, try this southwestern recipe. Ranch dressing, sour cream, or even plain Greek yogurt are all suitable to sit at the bottom of the jar. Chop up red, yellow, and orange peppers along with a red onion and corn to serve as the non-absorbent vegetables. Next, add a layer of black beans, avocado pieces, and diced chicken breast. Just fill the rest of the space with iceberg lettuce and you will have a jar filled with zesty goodness.
Tip: Use any leftover grilled chicken from tonight's dinner as the meat for your salads this week. That way, you won't have to cook chicken just for this recipe, and you can re-purpose the chicken that wasn't used to prevent wasting it.
6. Sweet Beet Chicken
Start off this jar salad by making a strawberry vinaigrette which includes two cups of strawberries, two tablespoons balsamic vinegar, one tablespoon red wine vinegar, one tablespoon lemon juice, one garlic clove, and one fourth teaspoon dijon mustard. Next, add a layer of sliced beets, followed by a handful of spinach. Lay the beet slices flat to keep the spinach from touching the strawberry vinaigrette. Chopped apple pieces, chicken chunks, and walnuts top off this sweet beet chicken salad.
Tip: Squeeze lemon juice on the chopped apple pieces to keep them from turning brown during the week.
