Mason Jar Salad

by kellylavieri on April 17, 2015

Mason Jar Salad 1

Here’s a great way to pack a healthy lunch that can be made ahead of time. Just grab your mason jar salad from the fridge on your way out the door.

You will need a wide mouth quart size mason jar, large enough for a lunch sized salad.

Layer 1: The Dressing
2-3 tablespoons of your favorite salad dressing

Layer 2: Crunchy Vegetables
This layer acts as a barrier between your dressing and vegetables like lettuce that can become wilted from sitting in the dressing for too long. Crunchy vegetables like cucumbers, red onion, carrots, celery, peppers, tomatoes, etc. are ideal.

Layer 3: Legumes/Other Less Crunchy Vegetables/Fresh Fruit
This layer is where you can put beans and other less hearty vegetables like mushrooms, zucchini, sprouts, green beans, corn, avocado, etc. if you choose to use them. If you like fruit in your salad.

Layer 4: Optional Grain Layer
Add a layer of quinoa, or other grains or pasta on this level.

Layer 5: Protein
Include any fish, meat, eggs, or cheese in this layer.

Layer 6: Greens Layer – Biggest Layer
In this last layer you want to put green ingredients that would wilt or become to soft and soggy if exposed to dressing to soon including, lettuce, spinach or other greens.

Layer 7: Nuts, Seeds, Dried Fruit
Include a sprinkle of nuts, seeds, or dried fruit on top of your greens as your final layer.

Keep your mason jar in a fridge if possible, and keep it upright and unshaken until it’s time for lunch. Once lunchtime rolls around, give your salad a good shake to mix and dress all of the ingredients and voila! A healthy, crunchy, and delicious salad will be ready for you. Enjoy!

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