Mason Jar Salads | Healthy Salad Recipes

By on March 13, 2014
Mason Jar Salads | Healthy Salad Recipes 5.00/5 (100.00%) 2 votes
Healthy-Salad-Recipes
These healthy salad recipes can be prepped a week in advance.

There’s a reason why mason jar salads have become so popular – they are so quick and easy! These healthy salad recipes can be prepped a week ahead, saving you both time and money. Mason jar salads are great for on-the-go, picnics and work lunches. They also provide a healthy alternative to eating out. Here are 6 of our favorite mason jar salad recipes we know you will love:

1. Balsamic Chicken Salad

mason-jar-salads-complete-WC

Ingredients:

  • 2 TBSP balsamic vinaigrette dressing
  • 1 TBSP crushed pecans (we have also used walnuts or almonds with good results)
  • 2 TBSP feta cheese crumbles (we have also used blue cheese or Gorgonzola with good results)
  • 10 cherry tomatoes
  • 1/3 C chopped cucumbers
  • 1/3 C chopped chicken (cooked)
  • 2 C spring mix

Directions:

  1. Layer ingredients in jar in this order: dressing, nuts, cheese, tomatoes, cucumbers, chicken, spring mix.
  2. Make sure the dressing is not touching the spring mix or it will get soggy.
  3. Place lid on jar and store in the refrigerator until you’re ready to eat it.
  4. Enjoy deliciously flavorful crispy salads all week long!

(See article at MamaCheaps)

2. Artichoke Tortellini Pasta

mason-jars

Prep these mason jars a week in advance to save you time and money!

Ingredients:

  • 5 quart size wide mouth mason jars
  • 10 tablespoons Italian dressing (I used Newmans Own Family Recipe Italian)
  • 1 quart cherry tomatoes, halved
  • 1 red onion, chopped
  • 2 cans quartered artichoke hearts, cut in half
  • 4 ounces dried cheese filled tortellini; cooked according to package directions (I bought the 8 ounce bag of Barilla brand cheese filled tortellini and only used half)
  • 5 ounces goat cheese
  • 5 cups bagged spinach/arugula blend salad

Directions:

  1. Layer each mason jar with the ingredients starting with dressing then adding tomatoes, onion, artichokes, tortellini, goat cheese, and finishing with arugula/spinach blend.
  2. When ready to eat give the salad a shake and pour into a bowl.

(See full article at OrganizeYourselfSkinny)

3. Caprese Salad

mason-jar

We love this easy mason jar salad recipe.

Ingredients:

  • 2 cups of arugula
  • 1/2 cup green basil (leaves only)
  • 1/2 cup purple basil (leaves only)
  • 1/2 cup cherry tomatoes, halved
  • mini bocconcini

Dressing:

  • For the dressing:
  • 2 tbsp. olive oil
  • 1/2 tablespoon balsamic vinegar
  • a drop of honey
  • Maldon salt
  • cracked black pepper

Directions:

  1. One ingredient at a time, layer first the arugula then the 2 basils, tomatoes, and bocconcini in 4 jars.
  2. Set open jars in the fridge to chill. Next, whisk all ingredients of the dressing together.
  3. When you’re ready to serve the salads, take the jars out of the fridge, drizzle the dressing on top of the salads, close the lids, and tell whoever’s eating with you to shake it up to mix everything together and then enjoy it straight from the jar immediately!

(See article at the ChubbyVegetarian)

4. Fresh Corn, Edamame and Radish Salad

easy-salad-recipe

This easy salad recipe can be made in no time at all!

Ingredients:

  • 2 cups fresh corn
  • 2 cups shelled edamame
  • 1 cup chopped radishes
  • 2 tablespoons chopped green onion
  • 2 tablespoons chopped cilantro
  • 1/4 cup canola oil
  • 2 tablespoons rice vinegar
  • 2 teaspoons white miso paste
  • 2 teaspoons chili garlic sauce (optional)
  • 4 (6 ounce) Mason jars

Directions:

  1. Combine corn, edamame, radishes, green onion and cilantro in a large bowl.
  2. In a small bowl, whisk together canola oil, rice vinegar, white miso paste and chili garlic sauce (if using).
  3. Stir dressing into corn mixture and divide salad between Mason jars.
  4. Refrigerate at least an hour. Shake before serving.

(See full article at SheKnows)

5. Avocado Mango Black Bean Salad

healthy-salad-recipes

This healthy salad recipe is packed full of nutrients!

Ingredients:

  • 2 ripe but firm avocados, halved, peeled and cubed
  • 1 tbsp fresh lime juice
  • 2 ripe but firm mangoes, peeled and cubed
  • 1 jalapeno, seeded and finely chopped, or 1/2 cup chopped red onion for a mild flavor)
  • 2 tbsp lime juice
  • 1 tsp apple cider vinegar
  • 2 tbsp chopped cilantro, plus more for garnish
  • 1/2 tsp sea salt
  • 1/2 tsp honey
  • 3 tbsp extra-virgin olive oil
  • 1 – 15 oz. can black beans, rinsed and drained
  • 4 cups of spinach
  • 1 1/2 cups of cooked quinoa

Directions:

  1. Add the avocado, 1 tbsp lime juice, mango, and jalapeno to a large bowl and gently toss.
  2. Whisk together 2 tbsp lime juice, apple cider vinegar, cilantro, salt, honey together in a small bowl. Once those ingredients are mixed well, add olive oil slowly while continuing to whisk.
  3. Pour dressing over avocado mixture, add black beans and gently toss.
  4. Serve over a bed of spinach with quinoa.

(See full article at GreenPlateRule)

6. Veggie Salad with Lemon Dressing

cold-salad-recipes

This cold salad recipe stay good for 3-4 days.

Ingredients:

  • Celery
  • Carrot
  • Cucumber
  • Capsicum
  • Tomato
  • Spring Onion

Dressing:

  • Lemon Juice
  • Olive Oil
  • Water
  • Salt/pepper

Directions:

  1. Make lemon dressing in separate small jar and shake (One part lemon juice to three parts olive oil plus salt & pepper).
  2. Pop lemon dressing in the bottom of the salad jar and layer veggies  in order above.
  3. Seal and store in fridge
  4. When ready to serve, shake up to cover the salad with the dressing or dump on a plate.

(See full article at ABeachCottage)

6. Greek Salad

salad-recipes

This greek salad recipe is always a crowd favorite!

Ingredients:

  • 5 quart size wide mouth mason jars
  • 10 tablespoons Newmans Own Olive Oil and Vinegar Dressing
  • 1 quart cherry tomatoes, halved
  • 5 mini cucumbers, sliced
  • 1 cup pitted greek olives, sliced or chopped
  • ¾ cup crumbled feta cheese
  • 2 cups chopped or shredded rotisserie chicken
  • 5 cups chopped romaine lettuce

Directions:

  1. Divide and layer all ingredients into mason jars. Start with salad dressing, then tomatoes, cucumbers, olives, cheese, chicken, and end with lettuce. Put mason jar top on and store in refrigerator.
  2. When ready to eat pour into a bowl and serve.

(See full article at OrganizeYourselfSkinny)

You can also make your own salad using these guidelines:

Pin by Dylan Waller on Yum | Pinterest



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