This is a great way to carry a meal to work, save money, know exactly what you are eating and avoid single-use plastic.  Salads in Mason Jars are delicious and your opportunity to be creative.  The secret to successfully making and storing the salad in a mason jar is to start with the salad dressing on the bottom.  Each subsequent layer should be the wettest to the driest.

Here’s a refreshing sweet and sour dressing.

1/2 lemon
1 Tbsp. honey
5 Tbsp. olive oil
Pinch of cumin
Pinch of salt
Pinch of chili flakes or dried cayenne pepper


Whisk all ingredients together in a bowl.  Pour into the bottom of a mason jar.


Ingredients for layering the salad
Generally speaking, use what you like to eat in a salad, but here are suggestions for layering purposes.  Be sure to layer in the order described.
Layer One: salad dressing
Layer two: tomatoes, cucumbers, red onion, asparagus, celery, peppers, and carrots on top of the salad dressing.
Layer three: mushrooms, zucchini, beans, lentils, peas, corn, and broccoli
Layer four: hardboiled egg, cheese (feta, Gouda, cheddar)
Layer five: rice, pasta, quinoa, couscous
Layer six and final layer: lettuce, spinach, other greens, nuts
Seal the lid on the jar tightly and refrigerate.  A week’s worth of salads can be made ahead of time using this method.

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