How to Make a Salad in a Jar + 21 Stunning Recipes
- Updated on Sep 26, 2024
Probably the greatest lunch since sliced bread. Foolproof, leakproof and absolutely delicious.
Since we started making salads in jars all those years ago, we’ve learned a thing or two.
How to pack them so they don’t leak, the best flavor combos, and of course the best and healthiest mix of ingredients. We’ll even show you how to make them high-protein.
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Table of Contents
How to make the very best salad in a mason jar
In this guide, I’ll show you exactly how to make salads in a jar, the right way to layer the ingredients, and provide a list of the best dressings (which absolutely make or break a recipe!).
Of course, bringing your own lunch to work is not the newest idea in the world, but this way of doing it is healthy, time saving, money saving and really tasty.
In theory you could prepare lunch for the whole work week in about 45 minutes on a Sunday. The only thing you need are 5 mason jars (or lunchboxes) and enough space in the refrigerator.
The idea is pretty simple: start with filling a dressing into a jar and then layer various ingredients like greens, veggies, rice and cheese on top.
The Upside Down
Keep those jars in the fridge until you need them. Grab a bowl and empty the jar into it. The dressing will then come out last and cover the whole salad. Done.
Sounds easy? Well, it is! To get you a little inspired I’ve put together a step-by-step tutorial plus 21 awesome recipes to try out! Alright then, let’s start!
What is a mason jar?
A mason jar is a glass jar with a screw-on metal lid. They were historically used for canning / preserving food such as jams and pickled vegetables.
However, they have recently been given a new lease of life as a lunch box / drinking vessel. You can also get more ‘stylish’ ones with a clip down lid and rubber seal 🦭.
They are often proposed as an eco-friendly alternative to tupperware. Another, even thriftier and eco friendly option would be to reuse old jam jars like I do for Kat’s overnight oats!
By the way, if Vegetarian Health and Longevity is a goal of yours, make sure you check out our new veggie podcast about it!
How to layer mason jar salads
There is absolutely a great trick to this. You need to make sure the sensitive items don’t get soggy and droopy, whereas the more resilient items can be marinaded. Read on below!
Salad in a jar: the ultimate guide!
Total Time: 30 minutes
Layer 1:
Important! First add the dressing into the jar. You can take any type of dressing. If you add the dressing later, ingredients that you’d much rather stay dry might get soggy.
We don’t want that. This is particularly important when you prepare glasses for several days.
Alternatively you can keep the ingredients for a quick dressing at work and just prepare right before you eat.
Here are my favourite three dressings to get you started:
Refreshing sweet and sour dressing (enough for 2 jars):
½ lemon
1 tbsp honey
5 tbsps olive oil
Pinch of cumin
Pinch of salt
Couple of chili flakes (or dried cayenne pepper will do the trick nicely)
Honey Mustard Dressing (enough for 2 jars):
4 tbsp olive oil
3 tbsp vinegar
2 tbsp mustard
2 tsp maple syrup (or honey for non-vegans)
Salt and pepper to taste
Asian Style Peanut Butter Dressing (enough for 2 jars):
1 tbsp peanut butter
1 tbsp soy sauce
1 tbsp honey or maple syrup to make it vegan
1 tbsp vinegar or lemon
2-3 tbsp water
A pinch or two of chopped or grated ginger (dried is fine)
Layer 2:
Now enter crisp ingredients such as tomatoes, cucumbers, red onion, asparagus, celery, peppers, carrots into the jar.
This level is important to “protect” the other ingredients from getting soggy. Best are vegetables that you can imagine pickled in vinegar.
Layer 3:
This level is for ingredients that should not necessarily swim in dressing, but it’s also not a drama if they do get wet.
Some ideas would be mushrooms, zucchini, beans, lentils, peas, corn, broccoli and so on.
Layer 4:
More delicate ingredients such as hard boiled eggs and cheese (feta, gouda, cheddar etc.) can be added now.
Layer 5:
Now it’s time to add something more substantial! From rice over pasta to more exotic ingredients like quinoa or couscous, use anything you like to “seal” the jar.
Layer 6:
Finally we’ve arrived at the last level with ingredients that are less palatable when wet (cool word, eh?). These include nuts and greens such as lettuce, spinach or arugula.
Store:
Now just close the jar or the lunch box and place it in the refrigerator. Each morning, pick one and off you go to work.
The variations for salads in a jar are as endless as the universe. Also, heretics are welcome: no need to follow these 6 levels religiously! Think of it rather as an entry-level guide.
Equipment
Ingredients
- Clean jars with lid (around 24oz/ 700ml)
- Layer 1: your favourite dressing
- Layer 2: tomatoes, cucumbers, red onion, asparagus, celery, peppers, carrots
- Layer 3: mushrooms, zucchini, beans, lentils, peas, corn, broccoli
- Layer 4: boiled eggs and cheese (feta, gouda, cheddar etc.)
- Layer 5: rice, pasta, quinoa or couscous
- Layer 6: nuts and greens as lettuce, spinach or arugula.
Instructions
- Get all the ingredients ready, meaning cut, peel, wash the veggies/fruits. Boil the pasta, quinoa or rice.
- Prepare the dressing(s).
- Once everything is laid out chuck all the ingredients according to the layers into the jars. Then lid on top and off they go into the fridge. As easy as that.
- You’ll be a meal prepping master in no time! 🙂
NOTES
Nutrition
Quick diversion:
Are you a vegetarian who struggles to lose weight? Not anymore! Find out why The Vegetarian Protein Fix is the best way to lose weight safely, consistently, and more importantly – you’ll even enjoy it!
Salad in a Jar FAQs
How do you keep a salad fresh in a jar?
Make sure the jar is fully sealed, store it in the refrigerator and eat it within 4-5 days! Layer your ingredients wisely: anything that isn’t nice when soggy (ie. leafy greens, nuts) should go at the very top of the jar, far away from the dressing.
How long does a salad stay fresh in a mason jar?
4 – 5 days. Of course, this depends on the ingredients you use – some last longer than others.
Personally, I prepare three jars to last me till Wednesday and then I make another two for the Thursday and Friday or switch to an entirely different lunch.
Why do people put salads in Mason jars?
To easily store and transport their lunch! You can store a salad in a mason jar for up to 5 days in the fridge, so, with a bit of meal prep, you can have lunch ready in no time.
There is also an environmental reason behind mason jars: if you already have them in the house, they are a more sustainable food container than a new plastic tupperware!
How do you pack a salad?
First, mix the dressing in the bottom of the jar. The rest of the layers must be organised according to what can handle getting wet and what would go soggy. So start with crisp chopped veggies such as tomatoes, carrots and cucumber.
Then add any cooked vegetables or legumes that you might want to use. After this, layer cheese or egg, if you are using them. Then layer any grains you might want such as cooked rice, quinoa or bulgar wheat.
Finally, pack in some leafy greens and/or a sprinkling of nuts and seeds (these are the ingredients that really can’t get soggy!)
How long do certain ingredients stay fresh in the fridge?
Here’s a list of the most common ingredients for a salad in a jar. If you have more ingredients you’re not sure about, I recommend having a look at Eat by Date, a very helpful website on shelf life.
Asparagus (fresh or cooked) – lasts for 4 days
Avocado – this is a tricky fruit. One option is to not add it to the salad when serving. If you add avocado into the jar make sure to coat it with lime beforehand. Then it lasts for 2 days.
Beans (cooked) – last for 4 days
Bean sprouts – last for 2 days
Feta cheese – last for 5 days
Hard boiled eggs – You can add them to the salad right away. Peeled hard boiled eggs last for 2 days. A better idea is to add one to the salad just before serving. Hard boiled eggs with peel last for 1 week in the fridge.
Lettuce (chopped) – lasts for 3 days
Mozzarella cheese – last for 5 days
Mushrooms (fresh, sliced) – last for 3 days
Pasta (cooked) – lasts for 3 days
Peas (cooked) – last for 3 days
Rice (cooked) – lasts for 3 days
Onion (chopped) – lasts for 5 days
Scallions (chopped) – lasts for 5 days
Spinach (fresh)- lasts for 3 days
NOTE: Of course check always for yourself if the foods are still good. Do the sniff test and all that. These are just ballpark numbers. Cheerio!
How long do certain dressings stay fresh in the fridge?
Yogurt dressings last for 7 days. Vinegar and oil based dressings last for 5 days. Hummus lasts for 7 days.
What’s the best jar size and where can I buy them?
I recommend getting 700ml jars (ca. 24oz/1.5 pint) to make sure you’ll have a satisfying lunch. Most popular and certainly well suited for Salads in a Jar are classic “Mason Jars”. You can buy them here on Amazon and in well-stocked home improvement stores.
Personally I use empty pickles jars. Those a big and “for free”. It meant I had to eat many pickles though, haha. And of course I get minus points in the category of “style”.
Got any questions about salads in a jar that I haven’t covered yet? Just let me know in the comments and I’ll try to answer them.
Alright, now you know pretty much everything about salads in a jar. It’s time for some recipe inspiration, isn’t it? Here are 21 awesome salads in a jar for you to try out!
- Vegetarian Ramen Noodle Salad (healthy, high-protein, delicious!)
- Rainbow Mason Jar Salad (includes chickpeas, feta & quinoa)
- Cruciferous Salad with Asian Sesame Dressing (common ingredients, different taste!)
- Mexican Salad in a Jar (includes tacos for an extra crunch!)
- Peach Tomato Basil Salad (light and refreshing)
- Deconstructed Sushi Jar (quick, easy, delicious!)
- Layered 7-Bean Salad in a Jar (for those with an extra need of protein)
- Rainbow Salad in a Jar with Hummus (the dressing is a pretty cool avocado hummus mixture!)
- Italian Orzo Salad (this recipe doesn’t follow the “classic” instructions, but we’re not set in just one way, are we?)
- Rainbow Fruit Salad in a Jar (lots of fruits and a cool yogurt dressing!)
- Paradise in a Jar Salad (another one with fruits, nuts and a lemon yogurt dressing)
- Mason Jar Zucchini Pasta Salad (if you’re into zoodles!)
- Wheat Berry and Blistered Tomato Mason Jar Salad (deffo a fancy pants version)
- Pesto Pasta Salad (a classic)
- Chopped Black Bean and Corn Salad (the ingredients fill exactly 5 jars)
- Asian Noodle Salad Jar (the dressing looks awesome!)
- Guacamole Mason Jar Recipe (very light as is. You’ll need some bread with it I think)
- Quinoa Pear Spinach Salad in a Jar (definitely a refreshing combo of ingredients!)
- High Protein Salad in a Jar (lentils do the trick here)
- Sprouted Spring Salad in a Jar (easy, filling and quickly put together)
- Wheat Berry Apple Salad in a Jar (with body, sweet, tangy and sour. Cool combo!)
Enjoy! 🙂
Hauke Fox
I’m always on the lookout for these damn smart recipes. You know, those that only take a few minutes to put together and taste delicious. Vegetarian Cooking at home is a way to take back control over what I eat. I don’t like what many companies do to animals and the environment with their products.
Comments
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93 comments
Hi, where are the 21 recipes?
They’re at the bottom of this post 🙂
What category do chickpeas fall under?
Also, whats the rule about homemade mayo based dressings?
Hi Sally! Sorry for the slow reply, this comment slipped past us. I’d add the chickpeas at layer 3. The mayo sounds great, and I’d use it like a dressing at layer 1. I hope that helps!
This is such an awesome tutorial. Especially showing how many days each item lasts. Very helpful. Mason Jar Salads are so convenient and a great way to use up leftovers too! I can’t wait to try all of your recipes. Thank you!
Thanks a lot Jan! Really glad you find it helpful. Agreed Mason jars are excellent!
Best article I’ve found on the internet regarding salad jars and has given me inspiration to do them!
Can you put shredded/pulled chicken in one, and if so, which layer would it go in? The egg/cheese layer…?
Hi Emma, thank you! Yes, I’d add it to the egg/cheese layer 🙂
Brilliantly explained, and I love the recipe ideas. Off to buy some jars of pickle…
Brilliant!! I hope your salads turn out tasty!!