Mason Jar Salads

The Daily Muse has a nice collection of Mason Jar Salads, all gluten-free. Yum!

Veggie Mason Jars

Since we showed you how to make mason jar salads a few weeks ago, we’ve loved hearing how many of you have adopted the trend for your lunchtime routine! So, we decided to bring you a few more salads to add to your recipe repertoire, courtesy of three of our favorite food bloggers.

Not only are these recipes amazingly creative, they’re also all either vegetarian or vegan! (Though, if you’re an omnivore, feel free to add meat or cheese.)

To recap our original article, the trick to the mason jar salad is all in the layering—start with the dressing, and then add any combination of ingredients that sounds good, finishing with the lettuce or herbs on top. Make your jars on a Sunday afternoon, and you’ll have fresh, tasty salads ready to grab on your way out the door all week long—they’ll stay fresh up to five days.

Happy lunching!

Vegan Cobb Salad

Kathy from Healthy. Happy. Life.

  • Dressing: Apple cider vinegar + walnut oil + spices
  • Diced Carrots
  • Diced Onion
  • Diced Tomato
  • Diced Naval Orange
  • Diced Avocado
  • Lemon Circles (they keep the avocados fresh)
  • Diced Lemon/White Miso-Marinated Tofu
  • Diced fake Bacon (or real stuff!)
  • Fills one quart-sized mason jar.


Greek Chickpea Salad

Kate from Cookie + Kate

  • 2 teaspoons olive oil
  • Squeeze of lemon juice (the juice of 1/4 of a small lemon)
  • Sea salt and freshly ground black pepper
  • Pinch red pepper flakes
  • 1 clove garlic, minced
  • 1/2 cup cooked chickpeas
  • Small handful cherry tomatoes, chopped (about 1/2 cup)
  • 8 kalamata olives, chopped
  • 2 tablespoons red onion, chopped
  • 1/2 roasted red pepper, chopped (about 1/3 cup)
  • 1/3 to 1/2 cup fresh parsley, chopped
  • Crumbled feta (optional)
  • Fills one pint-sized mason jar.


Curried Lentil and Kale Salad with Feta Yogurt Dressing

Erin from Naturally Ella

Lentil Salad 200x300 3 More Mason Jar Salads Youll Love

  • 1/2 cup brown or green lentils
  • 1 cup water
  • 1 tablespoon good curry powder
  • 3-4 stalks curly kale
  • 1/4 cup cherry tomatoes
  • 1/4 cup greek yogurt
  • 2 tablespoons crumbled feta
  • 2 teaspoons honey
  • 1. Combine lentils, water, and curry powder in a pot. Bring to a boil, reduce to a simmer, and let cook until water is absorbed and lentils are tender. Set aside and let cool.
  • 2. To assemble salad, start with lentils in the bottom. Remove the stem from the kale and roughly chop, then add to jar. Next, slice cherry tomatoes in half and toss on top of kale. Finally, stir together yogurt, feta, and honey. Layer on top and seal the jar.
  • Fills one quart-sized mason jar.

2 thoughts on “Mason Jar Salads

  1. Pingback: Salad ~ To Go | Gemini Health & Nutrition

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