The great thing about having a food blog is your friends and family are always sending you recipes and ideas – I love it! This one came from my sister-in-law, although I’ve seen mason jar salads before all over Pinterest, I have yet to try it. Here was the recipe she sent me, but I made up my own version with what I had on hand.
You can make these a few days in advance as long as you layer it properly! Dressing goes in the bottom, then layer the most firm to most delicate veggies – leafy greens always go on top – nobody like soggy lettuce, nobody!
The ingredients are totally interchangeable, which make the combos endless.Print Recipe
Makes two 32 ounce Mason Jar Salads
1/2 cup chickpeas – or any bean!
2 small green onions, diced
1 gala apple, diced
1/2 cup red bell pepper, diced
1/2 cup cucumber, diced
1/2 cup shredded carrot
1/2 cup cooked quinoa
2-3 cups of any dark leafy green
1 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp organic raw honey
1 tsp Dijon mustard
Squeeze of lemon juice
First, make the dressing. Combine all ingredients in a container with a lid and shake vigourously until well combined. Pour half the dressing into each 32 ounce jar. Now you can start layering! Add salad ingredients to the jars in the order listed above. Secure the lid and keep refrigerated for 3-5 days. When you’re ready to eat the salad, just tip the jar upside down (with the lid still on!) and let the dressing coat the ingredients. Eat right out of the jar or transfer to a bowl. Enjoy!These make great lunches for the week!
Happy Meatless Monday 🙂
Nutritional Info per jar including dressing:
319 Calories, 54g Carbs, 9g Fat, 8g Protein, 195mg Sodium, 28g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate. It is meant to be used as a reference only.