Make-Ahead Mason Jar Salads
Originally featured on Albany Movement & Fitness
Make-Ahead Mason Jar Salads are a convenient way to prep a weeks worth of salads at one time. The lettuce and vegetables will remain fresh and crisp in the ball or mason jar, even after days in the fridge!
You can have a healthy lunch every day if you just set aside a time each week to assemble all the salads. Then, you can just grab a jar from the fridge and dump it all out into a bowl when you’re ready for lunch!
I like to customize the salad based on what veggies I have on hand and dressing I prefer. But when it comes to the science behind the anatomy of a mason jar salad, it’s all about layering everything in the right order so that nothing will get soggy!
INGREDIENTS
salad dressing
hard vegetables, carrots, celery, bell peppers, cauliflower, broccoli, etc.
softer vegetables, tomatoes, corn, onions, avocado, and so on
protein for salad toppings, shredded cheese, cubed cooked meats, hard-boiled eggs, or beans
salad greens, 6 cups of romaine, mixed greens, spinach, arugula
INSTRUCTIONS
Measure the salad dressing into the bottom of the mason jar.
Add hard vegetables that will hold up to sitting in the dressing for a few days. Cut them as chunky as the jar will accommodate. The bigger the chunks, the better they’ll hold up to sitting in the dressing.
Add the softer vegetables next.
Add your choice of protein to the salad.
Top everything off with the greens of your choice.
Cover and store in the fridge for up to five days. When ready to eat, turn the mason jar upside down and shake the contents into a bowl.
NOTES
Keep your jar upright until ready to eat to prevent the dressing from getting all over the top layers, and creating a soggy mess immediately.
Fun Fact: Don’t want to buy mason jars? I wash and reuse old pasta sauce jars! Enjoy!
