How to Make Mason Jar Salad
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
Equipment
- 4 32 oz Mason Jars
Ingredients
- 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
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!