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  • Writer's pictureTracey Sinibaldi

Mason Jar Salads



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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