Mason jars aren’t just for canning. Take a look at how we whipped-up the most scrumptious Mason Jar Salad using minimum ingredients but lots of creativity!
Hello, easy recipe enthusiasts. Lisa from Moments With Lisa reporting for foodie duty and I am absolutely thrilled to share this healthy quick meal with you today.
I’ve talked about it before but I really don’t enjoy lunch much. I feel like it cuts smack dab in the middle of my work day, so I always end up ordering in and consuming something unhealthy. I knew I had to change my ways, so that’s why I came up with a Mason Jar Salad. It’s easy to put together and also, absolutely amazing for meal prep. I can make a bunch at the beginning of the week, then just grab it from the fridge every day during work.
How To Make a Mason Jar Salad
Why “brown bag” when you can “mason jar” instead? This mason jar salad is oh-so-colorful and healthy, too! Plus, you’ll love how portable it is: making it the perfect on-the-go lunch.
What You Need:
Here’s what you’ll need from the store. The exact amounts are in the printable recipe card at the bottom of this post.
Kitchen Tools Needed:
- Extra virgin olive oil
- Dijon mustard
- Orange bell pepper
- Canned chick peas
- Canned corn
- Fried onions
Mason Jar Salad Tips
The Measurements Are Flexible
The measurements for each element of this mason jar salad are definitely flexible. If there is one ingredient that you prefer over the other, feel free to replace, substitute, use more, etc.
Add Layers to Create a Beautiful Effect
Layering the jar with each individual ingredient gives this salad recipe a gorgeous aesthetic. We highly recommend going this route (it’s totally Insta-worthy!). It also makes it easier prepare, because you’ll be adding one ingredient at a time.
Store-Bought Dressing is Okay, Too
If you decide to go the store-bought route for your dressing, then that works just fine for this salad recipe. We feel like oil-based dressings work best for this delicious healthy meal.
Turn Upside Down to Eat
This salad is serve best when the jar is turned upside down and the contents are poured into a large salad plate. This way, all of the ingredients naturally combine and get thoroughly coated with the delicious dressing.
Garnish With Your Favorite Salad Toppings
We garnished our salad with fried onions, but here are other suggestions:
- Feta cheese
- Slices of hard boiled eggs
- Slivered almonds
- Dried fruit
- Flax seeds
- Chia seeds
- Shredded hard cheeses
- Baked pita chips
Can You Use This to Meal Prep?
Absolutely! Try making this salad at the beginning of the week so that you have jars to reach to when lunchtime comes around. This salad is best served fresh, so once you get to a jar, we recommend consuming it as it won’t keep very well (ie.: vegetables may get soggy from dressing if re-stored).
Mason Jar Salad
- 1/2 cup extra virgin olive oil
- 3 tbsp dijon mustard
- Juice of one lemon
- 1 cup baby spinach divided
- 1/4 cup diced orange bell pepper
- 1/4 cup canned chick peas drained and rinsed
- 1/4 cup canned corn drained
- 1/4 cup matchstick carrots
- 1/4 cup fried onions optional
- In a small bowl, whisk together oil, mustard and lemon juice. Add about 2 tbsp to the bottom of your jar and set aside the rest in an airtight container, refrigerated for later use.
- Next, add 3/4 cup baby spinach, followed by the bell pepper, chick peas, corn and carrots. Be sure to add each ingredient one at a time to create a “layered” look.
- Top off with remaining baby spinach.
- When ready to be served, pour the mason jar’s contents into a salad plate. Top off with fried onions, if desired.
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