Are you looking for a Mason jar salad recipe? In less than 10 minutes you can put together salads for the whole week. Mason jar salads are the perfect healthy meal or snack for families on the go. If you need to eat and run, just grab a fork, shake your jar, open and eat! No need for even a bowl or plate. The best part? You can make these ahead and refrigerate them for up to a week. Truly a grab-and-go meal!
You can turn just about any salad you love into a salad in a jar, but here are our 3 favorite jar salads:
The Garden Supreme
Ingredients:
- 1/2 cup of lentils
- 8 cherry tomatoes, cut in half
- 2 leaves of romaine lettuce, sliced
- 1/4 cup of red onions, sliced
- 1/4 avocado, sliced
- 1/2 cup fresh mozzarella, sliced
- 2 Tbsp. red wine vinegar
- 4 Tbsp. olive oil
- Dash of sea salt and ground pepper
Directions:
- Heat a frying pan over high heat, coat the pan with a small amount of oil, then lay the sliced mozzarella in the pan and sear briefly. Leave it in the pan just long enough to brown the outside without melting it. Let it cool a bit, then cube it.
- Layer the ingredients in your jar from wet to dry: For the dressing, add olive oil, red wine vinegar, pepper, and salt to the bottom of the jar. Next, add lentils, tomatoes, lettuce, red onions, avocado, and mozzarella.
Cucumber Caprese Salad
Ingredients:
- 3 Campari tomatoes, sliced and quartered
- 1 large cucumber, sliced and quartered
- 6 small balls of fresh mozzarella
- 6 fresh basil leaves
- 2 Tbsp. balsamic vinegar
- 3 Tbsp. olive oil
- Dash of sea salt and ground pepper
Directions:
Layer ingredients wet to dry: For the dressing, add olive oil, balsamic vinegar, pepper, and salt to the jar. Next, add tomatoes, then cucumber and fresh mozzarella. Cut the basil and add last.
Meatless Antipasto
Ingredients:
- 1 jar roasted red peppers
- 2 shallots, diced
- 1 small jar stuffed green olives
- 1 jar of mushrooms
- Dash of sea salt and ground pepper
Directions:
Layer ingredients wet to dry: Slice red peppers, shallots, olives, and mushrooms. Add to jar. Add sea salt and pepper.
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This article originally appeared in Macaroni Kid EATS!
