Simple mason jar salads to make in advance for a healthy lunch or dinner.
Fresh and Simple Vegetable Mason Jar Salad with Homemade Dressing
What is there not to love about a healthy mason jar salad?
The beauty of Mason jar salads is they offer the perfect solution for a satisfying, nutritious lunch on the go or as a quick and easy weeknight dinner. These can be made in advance and stored in the fridge for about 4-5 days. Great grab-and-go option for a quick lunch or dinner.
The Key to Simple Mason Jar Salad Success
The key to success with Mason jar salads is the order you add your ingredients. Always add the dressing first, followed by harder vegetables that won’t break down from the dressing. Next, add softer, more tender vegetables and legumes. Last, but not least, add green leafy vegetables and fresh herbs on top so they don’t get all soggy from the dressing.
- Dressing first
- Vegetables or Beans or Rice
- Lettuce and Herbs last
Recipe for Simple Vegetable Mason Jar Salad:
Serves: 6
Equipment Needed:
6 quart-sized mason jars
Basic Balsamic Dressing:
2/3 cup extra virgin olive oil
1/3 cup good balsamic vinegar
2 tablespoons Dijon mustard
2 teaspoons fresh oregano leaves
3 tablespoons fresh lime juice
1 tablespoon honey
Sea salt and black pepper, to taste
Salad Ingredients:
2 medium English cucumbers, chopped
4 tablespoons crumbled blue cheese
2 large bell peppers, seeded, chopped
1 (15-oz.) can chickpeas, rinsed, drained
1 cup cherry or grape tomatoes, cut in half
2 heads Romaine lettuce, chopped
½ cup fresh parsley leaves, chopped
½ cup fresh basil leaves, chopped
How to Make this Simple Mason Jar Salad
To prepare the dressing, whisk the olive oil, vinegar, mustard, lime juice, and honey together in a small glass or other non-reactive bowl. Season with salt and pepper, to taste. Taste and adjust seasonings, as desired. Set aside.
- Wash and pat dry all vegetables before prepping. Toss Romaine lettuce, parsley, and basil in a medium bowl to combine. Divide all vegetables into 6 equal portions and set aside.
- Divide dressing among the 6 mason jars. Add a layer of chopped cucumbers to each jar, followed by a layer of bell peppers. Sprinkle with blue cheese crumbles. Next, add chickpeas and then the grape tomatoes. Top each jar with the lettuce-herb mixture and seal with a lid.
- Store salads in the refrigerator until ready to serve. Each salad will last 4-5 days. To serve, remove from refrigerator and pour each jar into a salad bowl and enjoy!
Ingredients to Add to Your Simple Mason Jar Salads
- Lettuce – Romain, Green Leaf, Iceberg, Spring Mix
- Zucchini – diced or cut into ribbons
- Cucumber – diced or slices
- Tomatoes – cherry tomatoes
- Couscous
- Rice
- Cheese – Feta, Goat Cheese, Grated Parmesan, Cheddar, Mozzarella,
- Corn
- Peas
- Lima Beans
- Sliced Radishes
- Olives
- Beans
- Diced Hard Boiled Eggs
- Cooked Pasta
- Red Cabbage
- Meats – Diced chicken, turkey or ham. Also a good option would be pepperoni or diced salami
- Also read What to Put in Your Healthy Salad
Be Creative with Your Healthy Mason Jar Salads!
You can experiment and use any combination of ingredients you prefer. This vegetarian version is filled with fresh garden goodies like zuchinni and couscous, but don’t hesitate to add your own touch in the form of cooked chicken or beef, rice, quinoa, beans, and/or your favorite types of cheese.
- Just be sure to add the softer ingredients toward the top to keep them nice and fresh!
Simple Mason Jar Salads with Spring Mix Lettuce, Cucumber, Tomato and crumbled Feta Cheese.
Yummy Vegan Simple Mason Jar Salad. Chop the ingredients and make 4 or 5 salads at a time.
Delicious dressing on the bottom, followed by freshly diced tomatoes, sliced radishes, cheese, eggs and baby spinach.
Why Mason Jar Salads Work
These Simple Mason Jar Salads work because the mason jar, lid and ring are designed to “vacuum seal” food leaving no room for air to penetrate the jar leaving the salads much fresher for a longer period of time. These salads are also very easy to transport and no need for any large container because the dressing is right in the jar with the salad.
Learn How to Make a Simple Mason Jar Salad
- 2/3 cup extra virgin olive oil
- 1/3 cup good balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons fresh oregano leaves
- 3 tablespoons fresh lime juice
- 1 tablespoon honey
- Sea salt and black pepper to taste
- 2 medium English cucumbers chopped
- 4 tablespoons crumbled blue cheese
- 2 large bell peppers seeded, chopped
- 1 15-oz. can chickpeas, rinsed, drained
- 1 cup cherry or grape tomatoes cut in half
- 2 heads Romaine lettuce chopped
- ½ cup fresh parsley leaves chopped
- ½ cup fresh basil leaves chopped
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To prepare the dressing, whisk the olive oil, vinegar, mustard, lime juice, and honey together in a small glass or other non-reactive bowl. Season with salt and pepper, to taste. Taste and adjust seasonings, as desired. Set aside.
-
Wash and pat dry all vegetables before prepping. Toss Romaine lettuce, parsley, and basil in a medium bowl to combine. Divide all vegetables into 6 equal portions and set aside.
-
Divide dressing among the 6 mason jars. Add a layer of chopped cucumbers to each jar, followed by a layer of bell peppers. Sprinkle with blue cheese crumbles. Next, add chickpeas and then the grape tomatoes. Top each jar with the lettuce-herb mixture and seal with a lid.
-
Store salads in the refrigerator until ready to serve. Each salad will last 4-5 days. To serve, remove from refrigerator and pour each jar into a salad bowl and enjoy!
What to Do with Mason Jars When Finished with The Salads?
Simply put the glass mason jars with rings and lids into your dishwasher. Washing these jars and lids at high temperatures will help control any bacteria that can enter your container through produce.
You will Love Some of Our Other Popular Salad Recipes:
Tuscan Bean Salad with Goat Cheese
Apple and Celery Salad
Salmon with Citrus Salad
Strawberry Bacon Spinach Salad
If you have any more ideas for Simple Mason Jar Salads just let us know!
