5 Simple Mason Jar Salads (INSTRUCTIONS & RECIPES)

5 Simplae Mason Jar Salads!

We’re big fans of prepping healthy meals ahead of time that we can take with us when we’re on the go. Doing so helps us stick to our nutrition goals and saves us time during the week.

That’s just one reason we love these simple mason jar salads. Not only are mason jars totally hip, their vertical shape makes them especially nice for storing salads. Since the dressing is at the bottom of the jar, and the greens are at the top, nothing gets soggy! They’re also relatively inexpensive, Get Cheap Mason Jars Here…

Here are few tricks to keep in mind for creating the perfect mason jar salad:

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Start with the dressing
Pour the dressing in first to coat the bottom of the jar. Dressings like vinaigrette work best. Thicker dressings can stick to the jar.

Mason jar salads. Make these salads fast, store for later, and eat healthy! Try out these weight loss salads: http://www.30minutecardioworkout.com/5-simple-mason-jar-saladsLayering is the key
The secret to a perfect mason jar salad is layering. The first ingredients you add are what create a barrier between the dressing and the lettuce, so add hearty ingredients that won’t soak up the liquid such as carrots, peppers, or beans.

When to add grains
None of the salads below contain grains, but that doesn’t mean yours shouldn’t. Whole grains keep well for several days and add flavor, texture, and fiber. Good choices are quinoa, brown rice, farro, and whole-grain pasta.

What about fruit?
Fresh fruits are delicious, but you’ll want to make sure to eat them sooner than later. Soak sliced fruits like apples and pears for a few minutes in salted water before adding them to the jar to prevent browning.

Pack layers tightly
You want as little air as possible between layers to help your salad stay fresh longer. Many mason jar salads can stay fresh for up to a week!

Greens go at the top
Remove as much moisture as possible from washed lettuce to prevent wilting. Pack your arugula, spinach, or other greens at the top of the jar. You’ll be surprised at how much you can fit in the small space.

Keep your jars upright
When storing or transporting, keep jars upright to prevent the dressing from reaching the greens.

How to eat it
Shake up your jar and then pour everything into a bowl and serve! In a pinch, you can eat straight from the jar, but it’s hard to mix everything well when it’s tightly packed.

Follow the steps above and you’ll find you can create a mason jar salad with any of your favorite ingredients. Here are 5 to get you started:

Rainbow Salad

You are always being told to “Eat the rainbow!” and here is the perfect way to do it! Each vegetable in this beautiful salad contains different phytonutrients. Carrots and yellow bell peppers are rich in beta-carotene, red peppers contain lycopene, and red cabbage has powerful antioxidants…and we just love how it tastes!

Rainbow salad in a mason jar

Total Time: 20 min.
Prep Time: 20 min.
Cooking Time: None
Yield: 4 servings

Ingredients:

  • ½ cup white balsamic vinegar
  • 2 Tbsp. extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • ¼ cup finely chopped fresh flat leaf (Italian) parsley
  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • 2 cups chickpeas, drained, rinsed
  • 1 cup sliced carrots
  • 1 medium red bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 2 cups chopped red cabbage
  • 1 cup chopped cucumber
  • 8 cups assorted salad greens (like mixed spring lettuce)
  • ½ cup raw sunflower seeds

Preparation:

  1. Combine vinegar, oil, garlic, and parsley in a small bowl; whisk to blend.
  2. Season with salt and pepper if desired; mix well. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
  3. Evenly layer chickpeas, carrots, bell peppers, cabbage, cucumber, salad greens, and sunflower seeds on top of dressing in jars.
  4. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.

Chicken and Black Bean Burrito Salad

This salad is brimming with all of the colorful ingredients you desire in a burrito, and like a burrito, it comes in its own perfectly portable package. But, the dressing is the real star. The recipe calls for fresh lime juice, cilantro, a whole seeded jalapeño, garlic, and cilantro!

Chicken and Black Bean Burrito Salad

Total Time: 20 min.
Prep Time: 20 min.
Cooking Time: None
Yield: 4 servings

Ingredients:

  • ½ cup fresh lime juice
  • 2 Tbsp. + ½ cup coarsely chopped fresh cilantro, divided use
  • 1 clove garlic, coarsely chopped
  • 1 medium jalapeno, seeds and veins removed, coarsely chopped
  • 1 Tbsp. extra-virgin olive oil
  • 2 cups canned black beans
  • 4 oz. shredded cooked chicken breast
  • 1 cup chopped jicama
  • ½ cup thinly sliced radishes
  • 1 cup thinly sliced red onion
  • 1 cup halved cherry tomatoes
  • ¼ cup shredded cheddar cheese
  • 8 cups chopped romaine lettuce

Preparation:

  1. Place lime juice, 2 Tbsp. cilantro, garlic, and jalapeno in a blender; cover. Blend until smooth.
  2. Slowly add oil, blending continuously, until well mixed. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
  3. Evenly layer beans, chicken, jicama, radishes, onion, tomatoes, cheese, lettuce, and remaining ½ cup cilantro on top of dressing in jars.
  4. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.

Blue Cheese, Pear, and Spinach Salad

If you love blue cheese as much as we do, you’ll love this simple salad made with pears, toasted pecans, and pomegranate seeds. Can’t find pomegranate seeds? Substitute them with dried cranberries.

Blue Cheese, Pear, and Spinach Salad

Total Time: 25 min.
Prep Time: 20 min.
Cooking Time: None
Yield: 4 servings

Ingredients:

  • 4 cups water
  • ½ tsp. sea salt (or Himalayan salt), divided use
  • 2 medium pears, cored, thinly sliced
  • ½ cup sherry wine vinegar
  • 4 tsp. extra-virgin olive oil
  • ¼ tsp. ground black pepper
  • ½ cup fresh pomegranate seeds
  • 3 Tbsp. toasted pecan pieces
  • 8 cups baby spinach
  • 2 Tbsp. crumbled blue cheese (or feta cheese)

Preparation:

  1. Combine water and ¼ tsp. salt in a medium bowl; mix to dissolve salt.
  2. Submerge pear slices in water. Let sit for 5 minutes; drain water. Set aside.
  3. While pear is sitting, combine vinegar, oil, remaining ¼ tsp. salt, and pepper in a small bowl; whisk to blend. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
  4. Evenly layer pears, pomegranate, pecans, spinach, and blue cheese on top of dressing in jars.
  5. Serve immediately or cover and refrigerate for up to 2 days. Shake before serving.

Apple, Fennel, and Arugula Salad

This hearty salad has tons of crunch thanks to its sweet apples, fennel, and toasted pecans. Not familiar with fennel? We urge you to give it a try. Not only is it an excellent source of fiber and important phytonutrients, it has a lovely sweetness and slight licorice flavor.

Apple, Fennel, and Arugula Salad

Total Time: 20 min.
Prep Time: 20 min.
Cooking Time: None
Yield: 4 servings

Ingredients:

  • 4 cups warm water
  • ¾ tsp. sea salt (or Himalayan salt), divided use
  • 1 medium Granny Smith apple, cored, thinly sliced
  • ½ cup apple cider vinegar
  • 4 tsp. extra-virgin olive oil
  • 2 tsp. raw honey
  • 2 cups thinly sliced fennel
  • ¼ cup toasted pecan pieces
  • 4 cups baby salad greens
  • 4 cups fresh arugula

Preparation:

  1. Combine water and ½ tsp. salt in a medium bowl; mix to dissolve salt.
  2. Submerge apple slices in water. Let sit for 5 minutes; drain water. Set aside.
  3. While apple is sitting, combine vinegar, oil, remaining ¼ tsp. salt, and honey in a small bowl; whisk to blend. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
  4. Evenly layer apples, fennel, pecans, salad greens, and arugula on top of dressing in jars.
  5. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.

Chickpea Salad with Minty Yogurt Dressing

We love the combination of chickpeas, crisp bell pepper, and refreshing cucumber in this Mediterranean salad. It’s brought together with a creamy yogurt dressing with fresh mint and garlic, and feta and parsley add the finishing touches.

Chickpea Salad with Minty Yogurt Dressing

Ingredients:

  • ½ cup reduced-fat (2%) plain Greek yogurt
  • 1 Tbsp. fresh lemon juice
  • 1 clove garlic, coarsely chopped
  • ¼ cup fresh mint leaves
  • Sea salt (or Himalayan salt) and ground white pepper(to taste; optional)
  • 2 cups chickpeas, drained, rinsed
  • ½ cup thinly sliced red onion
  • 1 medium green bell pepper, chopped
  • 1 cup chopped cucumber
  • 4 cups baby spinach
  • ⅓ cup crumbled feta cheese
  • ½ cup chopped flat leaf (Italian) parsley

Preparation

  1. Place yogurt, lemon juice, garlic, and mint in a blender; cover. Blend until smooth.
  2. Season with salt and pepper if desired; mix well. Evenly divide dressing between 4 pint Mason jars. Set aside.
  3. Evenly layer chickpeas, onion, bell pepper, cucumber, cheese, and parsley on top of dressing in jars.
  4. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.

More Healthy, Tasty, & Easy To Make Recipes!

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