Mason jars are perfect for canning and preserving, but these handy glass jars can go far beyond this functional task. These days, Mason jars have been repurposed for household décor, drinking glasses and, yes, portable containers for packing salads. This handy salad-in-a-jar idea has ignited into a full-on trend seen on many social media platforms, including Facebook and Pinterest. And why shouldn’t it be? Mason jar salads offer so many fabulous rewards: a boost for eating healthy, vegetable-rich salads, sustainable, earth-friendly packaging, and a stylish way to pack a delicious meal on-the-go. Plus, the sky’s the limit in terms of how creative you can get with these fabulous packable salads.
The steps to layering your Mason jar salad are perhaps the most crucial part of the packing process. First goes the dressing, followed by the vegetables and/or fruit, grains and/or beans, crunchy nuts, seeds or dried fruit, and finally the leafy greens. If you follow this order, the ingredients stay separated just enough to avoid getting soggy. When you’re ready to eat, screw on the lid, give it a good shake and pour the salad into a bowl.
Follow this mix-and-match Mason jar salad guide to get creative with your salad fixings. Simply pick an ingredient from each column to layer into your Mason jar.
|Vegetables and/or Fruits
|Grains and/or Beans
|Lemon tahini dressing
|Soy ginger dressing
|Cilantro lime vinaigrette
|Red bell pepper
|Creamy avocado dressing
|Red wine vinaigrette
|Raspberry walnut vinaigrette
|Basil cumin vinaigrette
|Red oak lettuce
|Herb lettuce blend
And here's a light and refreshing recipe for a chopped kale and barley salad a la Mason jar.
Mason Jar Salad: Chopped Kale and Barley Salad with Pomegranate Vinaigrette
Recipe developed by Sharon Palmer, RD
4 cups kale, chopped
1 cup barley, cooked
3 plum tomatoes, chopped
1 medium cucumber, sliced
½ tablespoon apple cider vinegar
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
½ tablespoon lemon juice
1 tablespoon pomegranate juice
Salt & pepper to taste
- Prepare all of the ingredients. Begin by pouring 1 tablespoon of salad dressing into each jar.
- Divide the tomatoes and cucumbers equally among the jars.
- Place a quarter cup of barley into each jar.
- Add the kale to the jars, packing in as much as possible. Close the lid. Keep refrigerated until ready to eat. Shake well before serving.