Mason jars are my favorite accessory. I use them every chance we get – filling the empty jars with fresh cut flowers, refreshing drinks or a variety of veggies for delicious salads on the go.
Below I share with you my foolproof guide for creating the best and most nutritious mason jar salads that you – and your kiddos – will love, as well as three of my go-to mason jar summer salad recipes. - Veronica
How to Build the Perfect Mason Jar Salad
- The Dressing. Add about 2 tbsp or less
- The Veggies. Select ones that won’t absorb the dressing (i.e. onions, carrots, beans, snap peas, etc.)
- The Fruit (or more veggies). Another layer of your favorite fruit or veggie
- The Grains. Add 1/4 to 1/2 cup of cooked and cooled quinoa or rice
- The Greens. Add about a cup of your favorite leafy greens
- The Protein. Top it off with your choice of protein – nuts, cheese or meat
Layer all ingredients from bottom to top. Start with the dressing on the bottom. If using chicken or other meat, add it to the jar the morning you want to eat it.
Chef V’s Garden Salad
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1/4 cup garbanzo beans or kidney beans
- 1 tbsp chopped green onion
- 1 tbsp fresh chopped cucumber
- 1/4 cup chopped apple (i.e. Fuji, honey crisp or gala)
- 2 thinly sliced radish
- 1 cup lettuce (spinach, mixed greens, kale, etc.)
- 1/4 cup grilled chicken (optional)
Directions: Layer all ingredients from bottom to top. Start with the dressing on the bottom. If using chicken or other meat, add it to the jar the morning you want to eat it.
Chef V’s Mexican Salad
- 1 tbsp Chef V’s Spicy Cilantro Dressing (see below)
- 1/4 cup black beans
- 1/4 cup chopped mango
- 1 tbsp chopped green onion
- 1/4 cup cooked and cooled brown rice
- 1 tbsp fresh chopped cilantro
- 1 cup fresh arugula or spinach
- 2 tsp raw pumpkin seeds
- 1/4 cup grilled chicken (optional)
Directions: Layer all ingredients from bottom to top. Start with the dressing on the bottom. If using chicken or other meat, add it to the jar the morning you want to eat it.
Spicy Cilantro Dressing
- 1/4 cup fresh lime juice
- 1/2 small jalapeno
- 1/2 cup olive oil
- 1/2 cup fresh cilantro
- 1/2 cup filtered water
Directions: blend ingredients together in a Vitamix or blender for 1-2 minutes until well blended.
Chef V’s Thai-Noodle Salad
- 1 tbsp Chef V’s Spicy Cilantro Dressing (see above)
- 1 tbsp chopped green onion
- 1 tbsp shredded carrot
- 2 tbsp chopped fresh cucumber
- 1/2 cup cooked and cooled brown rice noodles
- 1/2 cup green cabbage
- 1 tbsp fresh cilantro
- 1 tbsp fresh mint
- 1 tbsp chopped raw cashews
- 1/4 cup grilled chicken (optional)
Directions: Layer all ingredients from bottom to top. Start with the dressing on the bottom. If using chicken or other meat, add it to the jar the morning you want to eat it.
