Best Salad In A Jar Recipes

HOW TO PACK A SALAD IN A JAR

How to Pack a Salad in a Jar image

This is the Definitive Guide to Salads in a Jar! Awesome dressings, info on shelf life of produce and everything else you need to know to get it just right.

Provided by HurryTheFoodUp

Time 30m

Number Of Ingredients 7

Ingredients

Clean jars with lid ((around 24oz/ 700ml))
Layer 1: your favourite dressing
Layer 2: tomatoes, cucumbers, red onion, asparagus, celery, peppers, carrots
Layer 3: mushrooms, zucchini, beans, lentils, peas, corn, broccoli
Layer 4: boiled eggs and cheese ((feta, gouda, cheddar etc.))
Layer 5: rice, pasta, quinoa or couscous
Layer 6: nuts and greens as lettuce, spinach or arugula.

Steps:

Get all the ingredients ready, meaning cut, peel, wash the veggies/fruits. Boil the pasta, quinoa or rice.
Prepare the dressing(s)
Once everything is laid out chuck all the ingredients according to the layers into the jars. Then lid on top and off they go into the fridge. As easy as that.
You'll be a meal prepping master in no time! :-)

Nutrition Facts : ServingSize 350 g, Calories 450 kcal, Carbohydrate 55 g, Protein 17 g, Fat 17 g

SALAD IN A JAR

Salad in a Jar image

Besides my cast-iron skillet, I love using a mason jar. Here, it's the perfect vessel for making a prep-ahead salad. I fill the bottom with the vinaigrette, then top with hearty greens, sliced plums, crispy roasted chickpeas and almonds, and then wait to shake it until right before I'm ready to eat.

Provided by Kardea Brown

Categories main-dish

Time 55m

Yield 2 servings (2/3 cup vinaigrette)

Number Of Ingredients 17

Ingredients

One 15.5-ounce can chickpeas, drained and rinsed
1 tablespoon canola oil
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1/2 cup olive oil
3 tablespoons white balsamic vinegar
2 tablespoons granulated sugar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 cups packed baby kale
2 plums, pitted and sliced
1/3 cup sliced almonds, toasted

Steps:

For the crispy chickpeas: Preheat the oven to 425 degrees F.
Pat the chickpeas dry with paper towels. Transfer to a bowl. Add the oil, cumin, garlic powder, salt, pepper, cayenne and paprika. Spread the chickpeas in a single layer in a rimmed baking sheet. Bake, stirring once halfway through to promote even browning, until the chickpeas are browned and crispy, about 30 minutes.
Make the vinaigrette: Whisk together the oil, vinegar, sugar, mustard, salt and pepper.
Assemble the salads: Pour 2 tablespoons of the dressing into each of two 16-ounce mason jars. Top with the kale, plums, almonds and 1/4 cup crispy chickpeas (reserve the remaining chickpeas for snacking). Seal the lids. Shake the jars to combine just before serving.

DIY SALAD IN A JAR

DIY Salad in a Jar image

Our farm-fresh salad is layered with gorgeous garden veggies. And we built in a homemade dressing flavored with fresh herbs. Just shake it up to eat the rainbow. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 10m

Yield 4 servings.

Number Of Ingredients 21

Ingredients

DRESSING:
3 tablespoons lemon juice
2 teaspoons Dijon mustard
1 to 2 teaspoons honey
1 teaspoon minced fresh thyme
1/2 teaspoon minced fresh rosemary
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons olive oil
SALAD:
1 large zucchini, shaved
1 large yellow summer squash, shaved
1 large carrot, shaved
1 fresh beet, cut into matchsticks
6 radishes, sliced
1-1/2 cups haricots verts (French green beans), blanched and halved
2 grilled chicken breasts, sliced
1 cup frisee salad greens
2 cups torn Bibb lettuce
1 cup torn red leaf lettuce

Steps:

To make the dressing, whisk the first nine ingredients in a small bowl. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: dressing, carrots, radishes, beets, chicken, zucchini, squash, green beans, and lettuce greens. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.

Nutrition Facts : Calories 364 calories, Fat 16g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 294mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 17g protein.