I love the look of a salad in a mason jar. What a fun way to step up your food serving game! They are perfect to take to work and make your colleagues jealous, serve at a lunch get together, or just to make ahead and keep in your fridge. But never having tried before I wondered if they would hold up or if the lettuce would wilt and the fruit turn brown. I made a few of the lunch/dinner salads and also a few of the fruit salads. They turned out amazing! What I love about this is that you can use whatever you have on hand in your fridge. They can be as fancy or simple as you like.
What I used:
2 quart size wide mouth Mason jars
2 13oz wide mouth Mason jars
Mason Jars keep your salad very fresh since they seal so well and they are fairly lightweight for glass.You can find them at most grocery stores these days. If you can’t find them you can order them from Amazon. They also sell them separately at Michaels.
Salad Dressing: Balsamic vinaigrette
1/4 C olive oil
2 T balsamic vinegar
1/2-1 tsp Dijon mustard
1 clove garlic pressed or finely chopped
Salt & pepper
Combine all ingredients
Chicken cooked and cut into pieces (I used 1/2 breast from a roasted chicken for my two quart jars)
Red onion thinly sliced
Cannellini (white kidney) beans
Small cherry tomatoes
First Rinse and cut up all your ingredients so they are ready to assemble.
Place 3 T of salad dressing in the bottom of the container. Use whatever flavor of dressing you like. The reason for putting the dressing at the bottom is to keep it away from the ingredients that will wilt or become soggy.
Next add the hard vegetables. These are vegetables that can sit in the dressing and will soak up some of the dressing without getting soggy. I used onion, English cucumber and cherry tomatoes. Some other options are bell pepper, carrots or celery.
Next add the beans and any other soft vegetables such as sprouts, mushrooms or corn. Add rice here if desired. Then the turkey or any cold meat that you would put on a salad.
Add you greens, cap your jar and you’re done!. Make sure to leave enough room for the greens. I put so many vegetables in at first that I didn’t have enough room for the greens! When you’re ready to eat, shake it up and transfer onto a plate. There are so many different salads you can make this way so experiment to find your favorites. This is something I will definitely be making again!
Fruit salad: For fruit salad you can use most any fruit you like. I used an apple, 2 oranges, blueberries, sliced bananas, dried cranberries and walnuts.
I was worried that the apples and bananas would turn brown. I squeezed on some lemon juice and mixed to coat all the pieces. This worked like a charm. Three days and they didn’t turn brown.
Squeeze some orange juice in the bottom of the jar and assemble your salad. First I added the apples, then the bananas. Next I added the berries and chopped walnuts and topped it off with the oranges. This is delicious! You can eat it as is or with a dollop or two of yogurt. Experiment using your favorite fruits and nuts.
You can keep these in the fridge for up to 3 days, maybe longer depending on the ingredients you use. The greens stay so nice and crisp. If you want to add chopped egg or cheese I would add those right before eating. The quart size makes a large salad. It’s definitely a meal for one and easily makes 2 side salads.