This how-to guide to making Mason Jar Salad makes meal prep easy – and delicious. Swap the ingredients for in-season produce and your favorite add-ins, the sky is the limit!

These Mason Jar Salads are perfect for busy, on-the-go parents…. or if you tend to compromise when hungry *raises hand*

I pack them on Sundays and they keep fresh in the fridge all week. I grab one in the morning as I’m headed out the door and take it to work with me!

What size Mason jar should I use for salad?

32 oz. mason jars are the ideal container for these salads because they are the perfect size, which is helpful for those that struggle with portion control. *raises hand again*

About making Mason Jar Salad –

Why a Mason Jar you ask?

• The glass container keeps the ingredients more crisp and fresh compared to a plastic container.
• The shape allows only the wet ingredients to come into contact with the dressing on the bottom.
• The lids create a seal unlike most plastic lids.
• It looks pretty!

There is a method to constructing the perfect mason jar salad.  You have to keep the “wet” and “dry” ingredients separated to prevent sogginess.

Let’s get started:

First slice and dice all your ingredients. I used radish, cucumber, olives, red bell pepper, mushroom, and radicchio. The sky is the limit in this department; you can even use protein such as egg, chicken, salmon, you name it!

Making a Mason Jar Salad, step by step:

First, pour in the dressing at the bottom. I used my Tangerine Cilantro Balsamic! Place about 2T or about 1/2 inch on the bottom.

Then, add the wetter ingredients such as cucumber, tomatoes, and olives.

Next you can add the rest of the veggies:  radish, mushrooms, and red bell pepper.

Lastly, add the radicchio and top with the spinach.

While you are packing, press the ingredients down to create more space

Turn it over before you eat!

When you are ready to eat your salad, just turn it upside down for a few minutes. This allows the dressing to creep down and saturate all the ingredients. You can even give it a shake or two.

Enjoy a fresh salad every day with little effort and tons of flavor!

How to Make Mason Jar Salad

Susan the CA Grown Mom

Making Mason Jar Salads makes meal prep easy – and delicious. Swap the ingredients for in-season produce and your favorite add-ins, the sky is the limit

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Main Course, Salad

Cuisine American

Servings 4 salads

Calories 400 kcal

Equipment

• 4 32 oz Mason Jars

Ingredients

  

1x2x3x

• 5 radishes sliced
• 1 English cucumber peeled and diced or two Persian cucumbers
• 6 ounces sliced black olives
• 1 red bell pepper
• 6 ounces mushrooms chopped or sliced
• 4 ounces radicchio, spinach or other leafy greens
• 16 ounces cooked protein such as egg chicken, salmon (optional)
• 1/2 cup vinaigrette dressing

Instructions

 

• Add 2 TBSP dressing to the bottom of each jar. Then add proetin if you’re using it – eggs, chicken, salmon, tuna, shrimp and beef are all good choices.
• Then, layer in wetter and heavier ingredients such as cucumber and olives.
• Next you can add the rest of the veggies, wettest to driest: bell pepper, radish and mushrooms.
• Finally add the radicchio and top with the spinach or your favorite leafy greens.
• Close the jar and store refrigerated for up to 5 days.

Notes

Before serving, shake the jar and eat with a fork or pour into a bowl and enjoy.

 

*Nutrition calculated with egg as protein

Nutrition

Calories: 400kcalCarbohydrates: 10gProtein: 18gFat: 33gSaturated Fat: 7gPolyunsaturated Fat: 10gMonounsaturated Fat: 14gTrans Fat: 0.04gCholesterol: 422mgSodium: 854mgPotassium: 655mgFiber: 4gSugar: 5gVitamin A: 4448IUVitamin C: 50mgCalcium: 130mgIron: 4mg

Keyword salad

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