How long will a salad last in a mason jar?

Up to 5 days when layered correctly with the dressing on the bottom and greens on top. The key is keeping the greens away from the dressing until you're ready to eat.

Are mason jar salads worth it?

Absolutely. They take about 20 minutes of prep on a Sunday and give you 3 grab-and-go, meal-sized salads that actually stay fresh for up to 5 days in the fridge, unlike a salad thrown together in a container the night before. Double the recipe if you want a jar for every day of the work week.

What is the best order to layer a mason jar salad?

Always start with the dressing at the very bottom, followed by sturdier vegetables, then beans or protein, then cheese, and finish with the leafy greens on top. This order keeps the greens as far from the dressing as possible so nothing wilts before you're ready to eat.

Can I make mason jar salads without a mason jar?

Yes, any tall container with a tight-fitting lid works, though wide-mouth jars make it easiest to layer ingredients and pour the salad out later.

Do I need to shake the jar before eating?

Yes, give it a good shake before pouring it into a bowl so the dressing coats everything evenly.

Do you eat mason jar salads out of the jar?

You can, but we recommend pouring the salad into a bowl first. Shaking the jar to distribute the dressing works best when the salad has room to move, and eating straight from a narrow jar can make it hard to reach the ingredients at the bottom.

What's the best dressing for mason jar salads?

Any dressing works as long as it stays at the bottom of the jar. Vinaigrette-style dressings tend to hold up especially well over several days without separating too much.

Mason Jar Salad (3 Ways)

Description

Mason Jar Salad (3 Ways) is the ultimate meal prep lunch. Layer dressing, veggies, protein, and greens in a jar for a fresh, crisp salad that lasts all week.

Ingredients

Scale

For the Mediterranean Mason Jar Salad:

2 tablespoons Greek salad dressing
1/2 cup English cucumber, chopped
1/2 cup cherry tomatoes, halved
½ cup English cucumber, chopped
¼ cup red bell pepper, diced
2 tablespoons red onion, diced
1/2 cup chickpeas, drained and rinsed
1/4 cup feta cheese, crumbled
2 tablespoons Kalamata olives
2 cups mixed greens (or enough to fill the jar)

For the Southwest Mason Jar Salad:

2 tablespoons cilantro lime dressing
½ cup corn, drained
½ cup cherry tomatoes, halved
¼ cup red bell pepper, diced
¼ cup red onion, diced
½ cup black beans, drained and rinsed
¼ cup cheddar cheese, shredded
2 cups romaine lettuce, chopped (or enough to fill the jar)
½ avocado, diced (for serving)

For the Asian Peanut Mason Jar Salad:

2 tablespoons Thai peanut dressing
½ cup red cabbage, shredded
½ cup English cucumber, chopped
½ cup carrots, shredded
¼ cup red bell pepper, diced
½ cup shelled edamame, cooked and cooled
2 cups romaine lettuce, chopped (or enough to fill the jar)
2 tablespoons peanuts, chopped (for serving)

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Instructions

The layering method is the same for all three salads: dressing on the bottom, greens on top. Follow the specific steps below for each variation.

For the Mediterranean Mason Jar Salad:

Pour the Greek salad dressing into the bottom of a 32-ounce wide-mouth mason jar.
Add the cucumber, cherry tomatoes, bell pepper, and red onion in layers.
Layer the chickpeas, feta cheese, and Kalamata olives on top.
Fill the remaining space in the jar with mixed greens. Seal tightly with the lid and refrigerate until ready to serve.

For the Southwest Mason Jar Salad:

Pour the cilantro lime dressing into the bottom of a 32-ounce wide-mouth mason jar.
Add the corn, cherry tomatoes, bell pepper, and red onion in layers.
Layer the black beans and cheddar cheese on top.
Fill the remaining space in the jar with chopped romaine lettuce. Seal tightly with the lid and refrigerate until ready to serve.

For the Asian Peanut Mason Jar Salad:

Pour the peanut dressing into the bottom of a 32-ounce wide-mouth mason jar.
Add the red cabbage, cucumber, carrots, and bell pepper in layers.
Layer the edamame on top of the vegetables.
Fill the remaining space in the jar with chopped romaine lettuce. Seal tightly with the lid and refrigerate until ready to serve.

Serve:

When ready to serve, shake the jar well to distribute the dressing, then pour the salad into a bowl.
Top the Southwest salad with diced avocado or the Asian peanut salad with chopped peanuts, if applicable. Serve immediately.

Notes

Storage: Store sealed in the refrigerator for up to 5 days.

Equipment: You will need 3 large 32-ounce wide-mouth mason jars, one for each salad.

Prep Time: 15 minutes
Category: Lunch
Method: No Cook
Cuisine: American