Salad in a Jar Basics: How to Make Mason Jar Salads + Easy Recipe

I adore Salad in a Jar. Nothing makes me feel more in control, on top of my game and ready to rock my week than a fridge full of mason jar salads. They are grab and go, so easy, ridiculously healthy and FUN!

Now, I am in no way, shape or form the first person to come up with this idea. Salad in a Jar has been a hot item on Pinterest for quite some time now. I remember the first time I came across it, I thought it was the most clever thing I’d seen, and wished I had come up with the idea! But since I’m smart enough t know a good idea when I see it, I jumped right on that Pinterest bandwagon!

I’m going to share one of my favorite Salad in a Jar combos with you guys today, but before I get to the recipe, I thought I’d give you a run down on some of the things I’ve learned in my mason jar salad making journey.

Tips for Making Salad in a Jar

• Top rule: keep the dressing at the bottom, greens at the top. Keeping the greens and dressing separate is essential for fresh, crispy greens! 
• Let items that will soak up dressing as a marinade soak together for ultimate salad flavor. Cooked or soaked grains, tofu or tempeh, meat, mushroom etc. are some great examples. 
• To make the salads hearty enough for a whole meal, add a little extra protein and fat. My favorite combo is grilled tempeh and avocado or lentils and toasted walnuts. Omnivores can also add meat, boiled eggs, etc. 
• These salads will last as long as a week in the fridge without gross or soggy. They stay fresh and crisp for a long time! 
• Pack the jars full. This will help keep things from sloshing around when you are running around or in the car. I pack so many in I have to hold the greens down with one hand while I put the lid on!
• I usually use quart sized jars for a full meal sized salad, but you can also use the pint sized ones for a side salad or for a kid sized salad. You can pair a jar of salad with a jar of soup or smoothie for an easy meal on the run. 
• I’ve found the best ratio is about half and half. Half toppings/grains/protein/dressing and half fresh greens or veggies.
• It’s easiest to eat a salad in a jar is you have a bowl to dump it in-the dressing and toppings fall perfectly over the greens and veggies when you dump. But, you can also eat it straight out of the far. If it’s packed really tight, snack on some of the greens first, until there’s enough space to screw the lid on and shake it all up, then dig in with a fork right out of the jar. I’ve been known to throw some jars of salad in the diaper bag when I’m out with the kids…that’s not weird, right?
• Below is one of my favorite combos, but honestly, I tend to really just “wing-it” with my salad jar. I’ll use whatever we have that needs used up, and depending on the time of year it can vary quite a bit. In the summer, I use lots of fresh produce from the farmers market, but in the winter I rely a lot on the boxes of baby greens. The main thing is to find or make dressings that you love…the dressing will make or break the salad. Find three or four that you and your family like, and rotate them for variety.

   

  Ok! Onto the recipe…