Mason jar salads have been trending for a while now, and they're probably here to stay. They are convenient to travel with, eat on the go, and are a healthy option for quick lunches.
If you haven't tried this type of salad, people really like them because you can stack the ingredients in a way where the dressing doesn't make the greens or croutons soft.
Recipes to Try
Guacamole Salad
Make both the vinaigrette and salad. Place the vinaigrette in the jar first, followed by the salad ingredients, with the greens on top.
Vinaigrette:
2 tablespoons lime juice
1 tablespoon finely chopped cilantro
Dash of hot sauce
Salt and pepper to taste
3 tablespoons extra-virgin olive oil
Salad:
3 tablespoons chopped red onion
1 teaspoon finely diced jalapeno
1 tomato, diced
3 cups mixed salad greens
1 tablespoon chopped cilantro
1 avocado
Lime juice to taste
Marinated White Bean Salad
As always, put the dressing on the bottom of the jar. All other ingredients can be stacked on top.
Vinaigrette
1 tablespoon apple cider vinegar
Lime juice
1/2 cup cilantro
1/4 cup nonfat plain Greek yogurt
1 teaspoon honey
Pinch of salt
Salad
1/4 cucumber, diced
1/2 cup black beans
1 Roma tomato, diced
3 cups greens
1/4 avocado
1 tablespoon shredded cheddar cheese
Arugula and Watermelon Salad
This is a perfect salad for the warmer days coming up! Place dressing at the bottom, as with most jar salads.
Vinaigrette
1/4 cup white wine vinegar
1/4 cup olive oil
1 teaspoon Dijon mustard
4 teaspoons sugar
Salad
1 cup seedless watermelon
1 tablespoon feta cheese
1 tablespoon almonds
1 teaspoon mint
1 cup arugula
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