Mason Jar Salad With A Homemade Vinaigrette

A Mason jar salad is the perfect solution for a satisfying, nutritious grab and go lunch or as a quick snack. It’s the ideal lunch as it can be prepared the night before.

When preparing your Mason jar salad it is best to add the vinaigrette or dressing first followed by harder ingredients, like cooked legumes or vegetables that won’t break down or get soggy from the vinaigrette.

Next, add softer, more tender vegetables and fruit (if using) followed by your tender leafy greens and fresh herbs on top.

Once again, preparing your Mason jar salad in this way, well prevent softer ingredients from becoming soggy before you are able to eat your salad.

You can experiment and use any combination of leafy greens and other vegetables that you would prefer.

This preparation is a vegetarian version or purely greens, vegetables and legume. But if you wish, you can add cooked chicken, tuna, cooked quinoa, beans, and your favorite cheese, like feta, sharp cheddar, fresh mozzarella or goat cheese.

Just be sure to add the softer ingredients toward the top to keep them nice and fresh.

As for the vinaigrette, you can choose to use your own recipe, or choose one from the list below.

Mason Jar Salad With A Homemade Vinaigrette

You will need 3 clean quart sized Mason jars.

1 English cucumber, chopped

1 large bell pepper, seeded, chopped

1 cup cooked chickpeas, rinsed,

1/2 cup cherry or grape tomatoes, yellow or red, cut in half

1 head Romaine lettuce, chopped

1/4 cup fresh parsley leaves, chopped

1/4 cup fresh basil leaves, torn

Choose Your Vinaigrette

• Cranberry Balsamic Vinaigrette
• Tomato Basil Vinaigrette
• Apple Cider Maple Vinaigrette
• Tomato Basil Vinaigrette
• Maple Thyme Vinaigrette
• Mint Lime Vinaigrette

Prepare your choice of vinaigrette and set aside. Each of the vinaigrette recipes in the list will prepare 3/4 to 1 cup.

Wash and pat dry all vegetables before cutting or chopping. Toss the chopped Romaine lettuce, parsley, and basil in a medium bowl to combine.

Divide vinaigrette among the 3 mason jars. Divide and add a layer of chopped cucumbers to each jar, followed by a layer of bell peppers.

Next, divide and add the chickpeas then the grape tomatoes. Top each jar with an even portion of the leafy green mixture and seal with a lid.

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Store your Mason jar salads in the refrigerator until ready to grab and go.

Each salad will last 4-5 days. To serve, remove from refrigerator and pour the salad contents from the jar into a salad bowl or alternatively use a large spoon to mix the greens in with the vinaigrette.

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Try These Salads

• Caprese Tomato Tower Salad
• Arugula Butternut Squash Salad With Maple-Lime Dressing
• Sweet Potato Salad With A Orange Vinaigrette

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