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Topping off mason jar salad with spinach
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Mason Jar Salad

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!
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Servings: 1 serving

Ingredients

  • 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

Instructions

  • 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.