Mason Jar Salads 3 Ways
The trick to meal prep salads that don’t turn into soggy mush? Mason jars. Dressing on the bottom, hearty ingredients in the middle, greens on top. They stay crisp for 4-5 days. Spend 15 minutes on Sunday and have lunch handled all week.
Why You’ll Love This Recipe
- Stay fresh and crisp for up to 5 days
- Dressing on the bottom = never soggy
- 3 flavor variations to prevent boredom
- 15 minutes of prep for a week of lunches
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Mason Jar Salads 3 Ways
Ingredients
- GREEK: 3 tbsp Greek vinaigrette, chickpeas, cucumber, tomatoes, olives, feta, romaine
- SOUTHWEST: 3 tbsp chipotle ranch, black beans, corn, bell pepper, avocado, tortilla strips, romaine
- ASIAN: 3 tbsp sesame ginger dressing, edamame, shredded carrots, cabbage, mandarin oranges, crispy wontons, spinach
Instructions
- Layer each 32oz mason jar in THIS ORDER (bottom to top): dressing first, then hearty/non-absorbent ingredients, then delicate items, greens on top.
- GREEK JAR: vinaigrette → chickpeas → cucumber + tomatoes → olives → feta → romaine lettuce.
- SOUTHWEST JAR: chipotle ranch → black beans → corn + bell pepper → tortilla strips → romaine. Add avocado day-of.
- ASIAN JAR: sesame ginger dressing → edamame → shredded carrots + cabbage → mandarin oranges → crispy wontons → baby spinach.
- Seal tightly and refrigerate. When ready to eat, shake the jar to distribute dressing or pour into a bowl.
Recipe Tips
- THE RULE: wet/heavy on bottom, dry/light on top. Never put greens near dressing.
- Wide-mouth mason jars are easier to eat from directly.
- Add avocado, nuts, and crispy toppings day-of to prevent sogginess.
- Use 32oz jars for full meal salads, 16oz for sides.
Calories: 280-350 per jar | Protein: 12-16g | Fat: 12-16g | Carbs: 30-40g
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Nutritional information is estimated and may vary based on ingredients used.
