Mason Jar Salads
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.
Prep: 10 minutes
Total: 10 minutes
Servings: 1 salad
Ingredients
Layer 1: Dressing
- 2 tablespoons salad dressing
Layer 2: Sturdy Veggies
- English or Persian cucumbers
- Thinly sliced red onions or shallots
- Sliced mushrooms
- Shredded or sliced carrots, radishes, or beets
- Thawed frozen peas or corn
- Broccoli or cauliflower florets
- Diced or sliced bell pepper
- Whole grape tomatoes
- Diced or sliced celery
- Shredded cabbage or Brussels sprouts
- Chickpeas, black beans, lentils, edamame, and other legumes
Layer 3: Proteins
- Chicken
- Tofu
- Drained canned tuna
- Cubed ham
- Hard-boiled eggs
- Deli meats and charcuterie meats
Layer 4: Grains
- Farro, quinoa, rice, couscous, wheat berries, or pasta
Layer 5: The Accoutrements
- Shredded, cubed, or crumbled cheese
- Nuts
- Dried fruit
- Fresh fruit that won’t brown (mango, plums, citrus, blueberries)
- Sun-dried tomatoes
- Cooked crumbled bacon
- Cold leftover roasted vegetables
- Tortilla or wonton strips
- Croutons
Layer 6: Greens
- Romaine, spinach, kale, spring mix, shredded cabbage or Brussels sprouts
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.
