Mason 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.
Find it online: https://savingslifestyle.com/mason-jar-salad/