Would you like to eat more salad but don’t have time to chop the veggies everyday?
This is the perfect way to make sure you are getting your 5-7 servings of fruits and veggies.
You can make your salads in advance and pack them for work or school or just have them in the fridge so you don’t have to do all the prep work on a daily basis.
I love salads in a jar and I know you will too!
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There are so many benefits of using a jar for your salad: they are air-tight and the greens can last up to a week without wilting!
They take up very little space in your fridge and they are sustainable. Unlike those plastic pack and go containers.
How do the greens stay fresh in a salad in a jar?
How do you mix the dressing in a mason jar salad?
The dressing is the first layer that goes into your jar. This keeps all the moisture at the bottom so it won’t spoil your greens! Just make sure it stays upright. Alternately, you can put your dressing in a small cup that you make with parchment paper. Screw the jar lid on making sure the paper is held tight. This makes a little dressing at the top of your jar.
What type of jar is best for a salad in a jar?
You can use any type of jar but I prefer a wide mouth mason jar like this. You choose the size based on how big you want your salad to be.
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How long does a salad in a jar keep in the fridge?
If you screw the lid on tight it will keep for 5-7 days.
How to make a salad in a jar
There are six steps to making a salad in a jar.
- Prep your ingredients
- Add your dressing and wet ingredients
- Add your moisture resistant veggies such as carrots
- Add your remaining veggies and fruit
- Add your protein ingredients
- Add your crunchy ingredients and your greens.
20 Salad In A Jar Recipes To Make Your Mouth Water
First layer-Dressing of your choice, fruit of choice such as blueberries
Second layer-Tomatoes, Onions, Carrots, radish
Third layer-Cucumber,peas, and fruit of choice
Fourth layer- Kidney beans
Fifth layer- Romaine or lettuce of choice, Sunflower seeds
2) Classic Spinach
First layer-Balsamic vinaigrette dressing
Second layer-Sauteed onions
Fifth layer-Spinach, Walnuts
First layer-Olive oil vinaigrette, lemon juice
Second layer-Purple onion, Tomatoes,
Fourth layer-Vegan cheese
Fifth layer- Romaine, Hemp seeds
4) Tree Hugger
First layer-Creamy Avocado
Second layer-Tomato, beets
Third layer- Cucumber, zuchini
Fourth layer- Garbanzo beans
Fifth layer-Dandelion greens, pumpkin seeds, Sprouts of choice, lettuce of choice
5) Super Food Salad
First layer-Lemon ginger vinaigrette
Second layer- Shredded broccoli stems, cabbage
Third layer-pomegranate seeds, Blueberries
Fifth layer-Sprouts, kale, chard,mustard greens or any super green mix, Hemp seeds, pumpkin seeds, dried cranberries
6) Protein Blast
First layer-Dressing of your choice. I like Ranch
Fourth layer-Beans of your choice
Fifth layer-Arugula, Romaine or Bibb. You can use any power greens mix here as well. Pumpkin seeds, Sprouts, Hemp seeds.
7) Cobb Salad
First layer- Blue cheese or dressing of choice
Fifth layer- Romaine or Bibb
8) Healthy Taco Salad
First layer- Tomato Vinaigrette or Ranch
Second layer-Tomatoes, Carrots
Third layer-Cucumbers, olives
Fourth layer- Kidney beans
Fifth layer- Romaine or Spinach, non GMO organic sprouted corn tortillas (Slice in thin strips and crisp in oven)
9) Pear Walnut
First layer- Olive oil/raspberry vinaigrette
Second layer- Sliced pears
Third layer-sauteed onions
Fourth layer- Cashew cheese
Fifth layer- Arugula, Walnuts
10) Orange Mint
First layer-Orange Vinaigrette
Second layer-Sliced mandarin oranges
Fifth layer- Bitter greens such as Radicchio, Dandelion or Arugula, lots of nuts or seeds of your choice, Dried Cranberries,
11) Tomato Mozzarella or “Caprese”
First layer- Olive oil Vinaigrette
Second layer- Tomato
Third layer- Vegan Mozzarella, Fresh Basil
Fifth layer-Vegan Mozzarella, Fresh Basil
( I like to use cherry tomatoes for this one so they don’t get soggy)
12) Yogurt Fruit Salad
First layer-Yogurt with a little honey
Second layer- Apples, grapes, cherries, pears, Any fruit of your choice
Third layer-orange slices, bananas slices
Fourth layer- Pomegranate
Fifth layer-Walnuts, Pecans, Dried cranberries
13) Kale Crunch
First layer-Dressing of Choice
Second layer- Any crunchy veggie
Third layer- Any soft veggie
Fourth layer- Raspberries or Blueberries
Fifth layer- Lots of chopped kale. ( Kale is best when chopped in small pieces)
14) Quinoa Tabouli Salad
(This one breaks all the rules)
Cook your quinoa and let cool
Mix in Lemon juice to taste, Olive oil just enough to coat without being sloppy, chopped green onion, and lots of fresh parsley. Salt and pepper to taste
This salad should be very parsley heavy but can be made to taste.
15) Tabouli Live Food Layered Salad
First layer- Fill bottom with cherry tomatoes
Second layer- Fill jar with Tabouli salad
Third layer- Avocado
Fourth layer- Tabouli Salad
Fifth layer- Nut Cheese sprinkle
16) Watermelon Cucumber Feta Salad
First layer- Chunks of Cucumber
Second layer-Chunks of Watermelon
Third layer-Chunks of Cucumber
Fourth layer-Chunks of Watermelon
Fifth layer- Nut Cheese
17) Chicken Black Bean Salad
First layer- Vinaigrette of choice
Second layer-Tomato, Carrots, Diced onions
Fourth layer-Black beans
Fifth layer- Romaine,Chard or Spinach
18) Chard Salad With Sauteed Mushrooms and Onions
First layer- Vinaigrette of choice
Second layer-Sauteed onions
Third layer-Sauteed mushrooms ( I like shiitake but any will do)
Fourth layer- Chopped tomatoes
Fifth layer- Lots of Swiss Chard chopped
19) Garbanzo Bean Crunch Salad
First layer-Lemon Vinaigrette
Second layer-Carrots, Diced celery, Radish
Third layer-Cucumber, Jicama
Fourth layer- Lots of Garbanzo beans ( I like to sprout mine first for digestibility)
Fifth layer- Greens of choice
20) Tabula Kisir Salad
First layer – Sprouted buckwheat
Second layer – thinly sliced spring onions
Third layer – sliced tomatoes and bell peppers
Fourth layer – White beans
Enjoy! All of these salads can be made to taste. I like to use what’s in the fridge. These recipes are just ideas to inspire you!
Equipment to speed up the salad making process:
This nifty hand held noodle maker is a similar size to your potato peeler, so you can store it in your kitchen drawer and whip it out when you need to whizz up a fast vegetable pasta recipe in a flash. The best thing of all is you can use so many different types of vegetable so make zoodles. You can use carrots, cucumber, potato, sweet potato. The list is endless!
Strip kale , collards, chard and herb leaves from stems in seconds with this beautifully simple kitchen tool.
When you’re in a hurry and you want to make a smoothie in less than 2 minutes, this color coded measuring spoon and cup set will help you speed measure your ingredients and throw them into the blender in a jiffy.
All you do is cut the top off a lemon, orange or lime, twist the sprayer into the fruit, and then simply spray on to your food. Delicious!
This handy high speed manual food processor is perfect for chopping a small amount of ingredients very quickly.
Save time cutting vegetables and fruit with this handy slicer. All of your slices will be the same width which makes your cooking much more even. Your dishes will look prettier, it is much safer for your fingers and makes your meal prep a lot faster.
Save hours cutting herbs with these stainless steel 5 layer herb scissors. You can also use the scissors to cut nori and scallions, or other salad onions.
Eliminate the need for several different blades to store and change with its compact design. The easiest to use, best spiral slicer-Spiralizer. Excellent for making veggie pasta or spirals for healthy vegetable meals.
Raw Vegan Salad Dressing Recipes
If you are looking for some healthy homemade dressings to go with these salad in a jar recipes, I highly recommend you check out this book which contains the yummiest and healthiest dips and dressing on the planet. All of them are raw vegan and split up into handy sections of no fat, fat based, sweet and savory.
Click here to have a look at Plant Based Dips Recipe Book here.
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