Salad-in-a-Jar is an awesome way to bring a fresh salad to work or have it ready in the refrigerator for a quick grab and eat health meal. The varieties are endless. Try your favorite salad in a jar today. You can make some ahead on Sunday for the week – be sure to use a wide-mouth jar sealer to ensure freshness so you can one for each day of the week.

Salad-in-a-Jar is an instant, healthy and easy meal to pack for your lunch at work, to take on a road trip (keep cool for freshness) or just have handy at home for those days you run late at the office or get stuck in traffic.

How to make a salad-in-a-jar

Start by putting 1-2 Tablespoons of your favorite healthy homemade or store-bought dressing into the bottom of the jar. Add items that will respond well to marinating in the dressing like cucumbers, squash, mushrooms or cooked chicken. Add your remaining veggies, legumes, fruit with your lighter sprouts, layering them in with the greens on top (and pack in the greens).

Pour onto a large plate. With the dressing at the bottom, it will naturally pour over the whole salad.

My favorite is Greek Salad in a Jar (so delicious).

Enjoy!

FAQ’s

What size mason jar should I use?

A wide-mouth quart sized jar is great for a salad meal, a smaller, pint size may be good for a side , but that’s totally up to you! Going to a party, use an extra-large jar for a fresh, fun salad.

How long can they last in the refrigerator?

I suggest creating them in batches of 5 salads at a time so that you may enjoy them within 5-6 days of making them. Store them in your refrigerator.

Does it get soggy?

With the way we layer your salad – dressing on the bottom, hearty vegetables, and the lettuce on top – your salad in a jar will not be soggy.

Can I eat them straight from the jar?

It can be done, but I suggest dumping that beautiful salad out into a plate or bowl and enjoying it that way.