Mason Jar Salads
Portable, layered salads in mason jars that stay fresh for days. Perfect for meal prep and on-the-go lunches.
Ingredients
- 1/2 cup salad dressing of choice
- 2 cups hard vegetables, diced (carrots, bell peppers, cucumbers)
- 1 cup beans or grains, cooked (chickpeas, quinoa, or rice)
- 1 cup soft vegetables, chopped (tomatoes, avocado)
- 1 cup protein, cooked (chicken, tofu, or cheese)
- 4 cups leafy greens, chopped
- 1/2 cup crunchy toppings, (nuts, seeds, or croutons)
- 4 wide-mouth mason jars, quart-sized
Instructions
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1
For each wide-mouth mason jars, start by adding 1/2 cup salad dressing of choice to the bottom of the jar.
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2
Next, add a layer of 2 cups diced (carrots, bell peppers, cucumbers) hard vegetables.
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3
Add a layer of 1 cup cooked (chickpeas, quinoa, or rice) beans or grains.
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4
Continue layering with 1 cup chopped (tomatoes, avocado) soft vegetables.
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5
Add 1 cup cooked (chicken, tofu, or cheese) protein as the next layer.
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6
Fill the remaining space with 4 cups chopped leafy greens, pressing down gently.
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7
Seal the jars tightly and refrigerate for up to 5 days.
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8
When ready to eat, shake the jar to distribute the dressing or pour into a bowl.
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9
Top with 1/2 cup (nuts, seeds, or croutons) crunchy toppings just before serving.