Mason jar salads are a great way to pack a healthy, quick and easy meal. These salads can be made in a variety of ways with different types of vegetables, proteins, healthy fats, and grains. The idea is pretty simple, starting with your salad dressing and working your way up with salad items based on their “likeliness to get soggy”. The hardy veggies like peppers, onions and broccoli would go towards the bottom while your mixed salad greens would go towards the top.
Towards the end of the week when veggies are on their way out, this is the perfect lunch. You can even make them ahead of time and store them in the fridge for up to a week! The best part is, because everything goes into the same container you don’t have to be plowing through the tupperware cabinet looking for a small enough container (and lid) for dressing. When you’re ready to eat it just shake, unscrew the cap, and eat out of the jar or dump onto a plate.
As you can tell by this picture, I threw almost every left over vegetable in my fridge into this salad. Dressing..red and green peppers…summer squash and zucchini…tomatoes…mushrooms…avocado… egg… and finally mixed greens.
I like to give the jar a little shake before I dump it onto the plate just to get the dressing moving a little. And voila! A perfectly dressed salad for lunch!
My next mason jar salad is going to be when all of the summer fruits make their appearance. I’m thinking a colorful fruit salad with some cottage cheese or yogurt for breakfast?? Stay tuned!