As you know, eating healthy and especially getting more veggies into my diet, is one of my New Years Resolutions this year. I am finding it is key for me to prep my meals ahead of time in order to make healthy choices because when my days get going, I get too busy to want to stop and chop ingredients for a salad. These salad jars are working out GREAT for me! I make 4 all at once and they last for at least 5 days. They make a perfect meal on their own or a side for my family for dinner. They are so quick to shake into a bowl and taste so fantastic that I get excited for lunch when I have one of these waiting in the fridge!
Mason Jar Salad Tips:
- Salad dressing: Pour about 2 Tablespoons (adjust amount to your preference) of your favorite salad dressing in the bottom of the jar.
- Hard vegetables: Next, add any hard chopped vegetables or fruit you are using in your salad, like carrots, cucumbers, red and green peppers, celery, and apples.
- Beans, grains, and pasta: Next, add any beans, grains, and/or pasta, like chickpeas, black beans, cooked barley, cooked rice, and pasta corkscrews.
- Protein and/ or Cheeses: Add a layer of diced (cooked) chicken, hard-boiled eggs, and any cheese cubes or crumbles.
- Softer vegetables and fruits (optional): Next, add any soft vegetables or fruits, like grapes, tomatoes, diced strawberries, or dried cranberries (craisins).
- Nuts, seeds, and lighter grains: Next, add any nuts or seeds, like pecans, almonds, walnuts, or sunflower seeds. If you’re making a salad with lighter, more absorbent grains like quinoa or millet, add them in this layer instead of with the beans.
- Salad greens: Last but not least, fill the rest of the jar with your favorite salad greens in bite size pieces. I like to pack them into the jar fairly compactly.
- Storing the salad: Screw the lid on the jar and refrigerate for up to 5 days.
- Tossing and eating the salad: When ready to eat, unscrew the lid and shake the salad into the bowl. The action of shaking the salad into the bowl is usually enough to mix the salad with the dressing. If not, toss gently with a fork until coated.
I have made several different varieties but this Apple Harvest Salad is my favorite. It really hits the spot! Have you tried to make Mason Salad Jars before? What is your favorite combinations?
Have a great day everybody!
- 3 TB extra virgin olive oil or avocado oil
- 3 TB apple cider vinegar
- 1 tsp onion powder
- 4 tsp Dijon mustard
- 4 tsp maple syrup
- ½ tsp salt
- ¼ tsp pepper
- 4 cups chopped leafy green or romaine lettuce (or other greens of choice)
- 8 oz cooked and diced chicken breast (I used rotisserie chicken )
- 2 apples, cubed
- Juice from ½ lemon
- 1 cup dried cranberries
- 4 oz crumbled feta or blue cheese
- 1 cup pecans, coarsely chopped and toasted
- 4 Quart sized mason jars and lids
- Whisk together dressing ingredients in a small bowl or measuring cup until completely combined.
- Place a few tablespoons of dressing at the bottom of each jar.
- Place diced apple in a small bowl and squeeze lemon over the bowl. Toss apple in lemon juice to coat (this will prevent browning). Totally optional.
- Divide salad ingredients among the jars, layering in the following: apple, chicken, cheese, cranberries, pecans then greens of choice!
- Twist on the top to seal your salads and refrigerate up 5 days.
- When ready to serve, empty containers of the jar onto a large plate or bowl – the dressing will be on top! Toss to coat, if desired!