Mason Jar Salad Recipe
This is the perfect way to prepare a make-ahead salad. You start off with the dressing then add chunky veggies, nuts, seeds, cheese, protein and grains, and finish off with salad leaves, for a perfect result.
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 1 1x
- Category: Salad
Ingredients
Scale
First Layer
- 1 to 3 tablespoons salad dressing
Second Layer
- Hearty vegetables like cucumber, broccoli, onion, asparagus, carrots, bell peppers, beets or celery (anything which is OK if it touches or sits in the dressing)
Third Layer
- Pasta or cooked grain such as farro, rice, macaroni, couscous, bulgur wheat, or quinoa
Fourth Layer
- Beans and more delicate fruit and vegetables, like peach, apple, pear, pineapple, mandarin, zucchini (courgette), mushrooms, green beans, corn, beansprouts or tomatoes
Fifth Layer
- Cooked protein such as chicken, turkey, beef, shrimp, salmon, tuna, tofu or eggs
Optional Sixth Layer
- This is where you can add diced, shredded or crumbled cheese, along with any nuts or seeds
Top Layer
- Finally add your salad greens, choosing from spinach, arugula, baby mixed leaves, icerberg, or romaine.
You Will Also Need
- 16 oz (473ml) widemouth Mason Jar
- Bowl to tip it into (optional)
- Fork to eat it with
Instructions
- Assemble the salad in the correct order (beginning with the dressing and finishing with the leaves).
- It is up to you how much of each layer to use, since there is no rule apart from dressing first and leaves last.
- Screw the lid on tightly and keep it upright.
- When you’re ready to eat the salad, either eat it out of the jar or tip it out into a bowl.
Find it online: https://victoriahaneveer.com/layered-mason-jar-salad-ideas/