Simple Spring Salads You Can Pack In Mason Jars

Simple Spring Salads You Can Pack In Mason Jars

You know those Mason jars some foods and condiments come in? When you’re finished with whatever was initially in them, don’t throw out the jars. Reuse them to make delicious salads. Excellent spring dishes, mason jar salads are easy to make and easy to transport so you can even take them with you at the office or when you go on a trip.

Simple Jar Salad.

The key in this first recipe is balance. First you make the dressing using salt, rice wine vinegar, toasted sesame oil, almond butter and maple syrup. Pour it in the jar. Then add some sliced green apple, celery, radish, walnuts and a combination of baby greens including arugula, chard and spinach.{found on eatwithinyourmeans}.


This salad is a bit more complex. First, put quinoa, water and salt in a pot and bring to a boil, then cook for 20-25 minutes. When the quinoa has cooled, add lime juice and zest along with chopped cilantro.

Take two chicken breasts, season them and cook them in a skillet with coconut oil. Let them cool and then cut them into small chunks. You can also add bacon to the salad.

Cut up a sweet potato into tiny chunks and sear them in bacon fat. Then cook them and set aside to cool.

Then it’s time to layer all the ingredients in mason jars and to assemble the salad.{found on strictlydelicious},


This is a recipe for vegan salad. At the bottom is the dressing, then there’s the heavy ingredients including beans, cucumbers, radishes and onion, then the leafy greens and light ingredients such as spinach, kale, chard and arugula. On top of those is a small layer of accent items such as nuts, seeds, dried fruit, croutons, spices and colorful fruit and edible flowers and herb at the very top.{found on lunchboxbunch}.

Asian noodle salad.

Here’s how you make Asian noodle salad in a jar. In a large pot, cook the noodles then rinse under cold water and drain. Make a spicy peanut dressing. Whisk together peanut butter, sambal oelek, rice vinegar and soy sauce in a bowl. Slowly add ¼ cup of extra virgin olive oil and a tablespoon of black sesame seeds.

Put the dressing at the bottom of the jar, then add the noodles and then the rest of the ingredients which are red bell pepper, cooked edaname, carrots and green onion. On top, put crunchy rice noodles.{found on foxeslovelemons}.

Zucchini noodle salad

Want to try a zucchini noodle salad? Here’s how you make it. Put coconut avocado dressing at the bottom of the jar. Then add the zucchini noodles and top them with quinoa. Add in scallions and then some peas and asparagus. Top with feta.{found on inspiralized}.

Pomegranate and pear salad

To make a pomegranate and pear salad, you first need to place the pear slices at the bottom of the jar. Then layer spinach on top of then and add the pomegranate seeds. Then add some more spinach and some chopped pecans on top. Then there’s a third layer of spinach and some blue cheese on top. Make some vinaigrette dressing from 2 and a half tablespoons of sherry vinegar, a pinch of salt, black pepper and 3 tablespoons of olive oil.{found on fakefoodfree}.

Chopped Black Bean and Corn

This colorful salad is made with black beans, frozen corn, tomatoes, onion, avocado, pepper jack cheese, romaine lettuce, cilantro, salsa and Greek yogurt. Pour ¼ cup of salsa in a jar, add the yogurt and then layer the rest of the ingredients.{found on organizeyourselfskinny}.

Chicken and spinach salad

A chicken and spinach salad works well with Dijon mustard. Whisk together the mustard, some red wine vinegar, thyme, salt and pepper. Slowly drizzle in 5 tablespoons of extra virgin olive oil. Put the vinaigrette in the jar and then add chopped chicken breast, red grapes, roughly chopped walnuts, shaved cheese and spinach.{found on foxeslovelemons}.

When making salads in Mason jars, you need to be organized and to have everything planned. Start with the heaviest and the non-absorbent ingredients at the bottom because that’s where the dressing will be and you don’t want your greens to get soggy.

Wide mouth jars are the best because it’s easier to pack the salad in them and also to take it out when you want to put everything in a bowl. The size of the jar is important as well. Pint-sized jars are great for individual side salads but if you want a larger salad then use a quart-sized jar.

If you seal the lid tightly, a jar salad can last for days in the fridge. But if you’re using soft ingredients and perishable proteins such as avocados, tomatoes, chicken or eggs, these will only last a day.

Pack the perfect mason jar salad.

Here’s how you should pack the perfect salad in a jar. First pour in the dressing. Then add the hard vegetables such as carrots, cucumbers, peppers, etc. Next, add the beans, grains and pasta. After that, put in the cheese and proteins if you want to include any. These include chicken, tuna fish, eggs or tofu. Next, add the softer vegetables and fruits and then the nuts, seeds and lighter grains which may include walnuts, almonds, quinoa, etc. The salad greens go on top of those.{found on thekitchn}.