Salad in a Mason Jar…

I listen to my own recommendation,  I tried something new, here’s my version of Salad in a Mason Jar which Martha Stewart made all the rage and every food blogger is doing now. I decided that it was time for me to give it a try and I’m hooked! My husband absolutely loved salads packed in refrigerator ready to go, all he had to do is dig in. Genious idea and now I’m going Mason Jar crazy. I bought a 12 (160z) jar package at Target for $10.00 and I’ll be getting my use out of them! Yes, that’s right, leafy green salads in mason jars. Important that the salad dressing goes on the bottom, veggies and other salad goodies get piled on top. Everything stays separate and dressing-free until you toss the salad together in the bowl — never eat another soggy lunch salad. Even better, these salads last for days in the fridge so we can make a week’s worth of lunches ahead of time. With the lid sealed tightly, these salads can last for several days in the fridge — up to 5 days or so.

Dream Big!

Ali in the Valley

Photo by: Ali

There is a preferred method of stacking your salad in a jar. Here is the order of ingredients in a Salad in a Jar:

Dressings – must be on the bottom 1st layer: Meat, beans, nuts, and your heavier protein items go on the bottom. (Use about ¼ cup.) 2nd layer: Veggies or fresh fruit 3rd layer: Cheese 4th layer: Greens

Salad in a Mason Jar...

Salad in a Mason Jar

Prep Time15 mins

Total Time15 mins

Course: Salad

Author: Alison Ball


  1. How to Pack the Perfect Salad in a Jar

  2. Makes 1 salad

  3. What You Need

  4. Ingredients

  5. 1-4 tablespoons salad dressing

  6. Mix of raw and cooked vegetables fresh and dried fruit, nuts, cheese, and other salad ingredients

  7. Salad greens

  8. Equipment

  9. Wide-mouth canning jars with tight-fitting lids: pint jars for side salads quart jars for individual meal-sized salads, 2-quart jars (or larger) for multiple servings

  10. Large bowl to serve

  11. Creamy Avocado Dressing:

  12. 1 large or 2 small ripe avocado

  13. 1/4 cup olive oil or grapeseed oil – I used Vega Antioxidant Omega Oil

  14. 1 handful fresh cilantro

  15. 1 jalapeño stem and seeds removed

  16. 2-3 cloves garlic

  17. juice from 1 lime

  18. 1 tbs honey maple or agave would work too to make it vegan

  19. 2 tablespoons apple cider vinegar

  20. 1/4 cup water you may want more if you want it thinner

  21. Add all of the ingredients to a blender or food processor and blend until creamy. You can add more water for a thinner consistency if you would like. I like to let it sit a bit in the fridge before eating, the flavors really come together.

  22. Greek Vinaigrette Dressing

  23. Ingredients

  24. 1/4 cup red wine vinegar

  25. 1/8 cup white wine vinegar or lemon juice

  26. Grated lemon rind 1 lemon

  27. 1 teaspoon Dijon mustard

  28. 1 teaspoon fine salt plus more as needed

  29. 1/2 teaspoon fresh ground black pepper

  30. 1 small clove garlic

  31. 1/3 cup extra-virgin olive oil

  32. 1/2 cup canola oil

  33. 1 tablespoon fresh thyme and oregano each (or 1 teaspoon dried)

  34. Instructions

  35. Combine all ingredients in a blender and mix.

  36. Store in an air tight container or jar in the fridge. Keeps for about 5 days.


Vegetable Salad in a Jar

Dressing: Avocado Dressing

Cucumbers (sliced)

Raddishes (sliced)

Cherry Tomatoes (sliced)

Carrots (shredded)

Romaine Lettuce

Greek Salad in a Jar

A Greek Salad in a Jar features the wonderful Greek flavors that I love. Layer in this order, beginning with the dressing.

Dressing: Greek Vinaigrette

Chicken (diced or shredded)

¼ cup, garbanzo beans (chickpeas)

Kalamata olives




Red onion

Feta cheese

Romaine lettuce

#salad #SaladinMasonJar #slide



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