Mason Jar Salad
Mason jar salads are so convenient! I prepare these several times a month for my husband to take to work, and for me to grab out of the fridge while I'm working from home. It's easy for him to transport to work and the veggies stay fresh until he's ready to eat since the dressing stays somewhat separate being at the bottom of the jar.
Salads for lunch are a healthy option for people who are also eating keto. My husband started being strict keto last year. I actually encouraged him to start, while I was starting as well but I do a “lazy” version of keto. Anyway, having a quick go-to option that is loaded with the right amount of protein and fats is super important with this way of eating, or any way of eating for that matter!
Mason Jar Chef Salad Ingredients
- 1/2 head, Iceberg Lettuce (chopped)
- 3/4 cup, Carrots (shredded)
- 4 Whole Mushrooms (sliced)
- 1 Hard Boiled Egg (sliced)
- 1/4 Cucumber (sliced)
- 8 Cherry/Grape Tomatoes
- 1/4 Red Onion (chopped)
- 1/2 cup Shredded Cheddar Cheese
- 1/4 cup, Ham or other Protein (diced)
- 8 tbsp, Salad Dressing
This vegetable dicer makes it super easy to get all the dicing and chopping done FAST! We have one and it's the only way I make salads now. That, along with my salad chopper and bowl, makes preparing salads truly so much easier!
Mason Jar Chef Salad Directions
The key to maintaining the freshness with this salad is in layering the ingredients so that none will make any others mushy or wilt the lettuce. So, be sure to layer the ingredients in the mason jar as follows:
- Salad Dressing
- Mushrooms
- Tomatoes
- Cucumbers
- Red Onion
- Carrots
- Ham
- Cheese
- Lettuce
- Egg
This recipe will make 4 salads in pint-sized mason jars. The salads will stay good in the refrigerator for up to 5 days.
Now, I've also used this reusable salad dressing container and affixed to the top of the mason jar. This just keeps the dressing completely separate if you prefer that. When you're ready to eat the salad, just add the dressing to the mason jar and give everything a good shake so that all veggies are covered in dressing. Then, either eat right from the jar or put onto a plate or a bowl.
This would also make a great recipe for school lunches. My kids actually love salads, and will buy them at school. I don't even care if it's more ranch dressing than it is salad by the time they're done – at least they're getting their veggies! If I prep a batch on a Sunday, they will stay fresh for hubby, me and the kids to eat for lunch all week!
PrintMason Jar Salad
These mason jar salads are so convenient! This vegetable dicer makes it super easy to get all the dicing and chopping done FAST! We have one and it's the only way I make salads now. That, along with my salad chopper and bowl, makes preparing salads truly so much easier!
Ingredients
- 1/2 head, Iceberg Lettuce (chopped)
- 3/4 cup, Carrots (shredded)
- 4 Whole Mushrooms (sliced)
- 1 Hard Boiled Egg (sliced)
- 1/4 Cucumber (sliced)
- 8 Cherry/Grape Tomatoes
- 1/4 Red Onion (chopped)
- 1/2 cup Shredded Cheddar Cheese
- 1/4 cup, Ham or other Protein (diced)
- 8 tbsp, Salad Dressing
Instructions
The key to maintaining the freshness with this salad is in layering the ingredients so that none will make any others mushy or wilt the lettuce. So, be sure to layer the ingredients in the mason jar as follows:
- Salad Dressing
- Mushrooms
- Tomatoes
- Cucumbers
- Red Onion
- Carrots
- Ham
- Cheese
- Lettuce
- Egg
Notes
This recipe will make 4 salads in pint-sized mason jars. The salads will stay good in the refrigerator for up to 5 days.
Now, I've also used this reusable salad dressing container and affixed to the top of the mason jar. This just keeps the dressing completely separate if you prefer that. When you're ready to eat the salad, just add the dressing to the mason jar and give everything a good shake so that all veggies are covered in dressing. Then, either eat right from the jar or put onto a plate or a bowl.
Mason Jar Recipes
