Mason jars have become pretty trendy over the past few years. Â From Pinterest to magazines to gift shops and your favorite restaurants, you’ll find mason jars all over the place.
I personally like making mason jar salads.  They’re quick, easy, and ideal for working women or busy moms on-the-go.
Layered Quinoa Salad with Beet Vinaigrette
Citrus, Shrimp, and Avocado Salad in a Jar
Asian Mandarin Chicken Mason Jar Salad
Mediterranean Quinoa Salad with Seasonal Vegetables
Mason Jar Quinoa Salad with Green Thai-Style Dressing
Blue & Purple Passion Jarred Salads with Tangerine Vinaigrette
Summer Sunshine Salad in a Mason Jar
Scarlet Salads in a Jar with Cherry Chipotle Vinaigrette
Harvest Rainbow Mason Jar Salad with Creamy Pesto Dressing
It is really easy to invent your own mason jar salad, but I do have a few tips that you might want to keep in mind as you’re preparing your jar:
- Always pour the dressing into the jar before adding any other ingredients. Â If you pour the dressing on last or even mid-way through, you’ll end up with a soggy saturated salad (unless you plan on eating it immediately).
- After your dressing, add all of your hard chopped veggies. Â You can also add ingredients, such as chickpeas, nuts, and raisins. Â Just be sure not to add anything that can get soupy (like croutons) or anything that will soak up all of your dressing.
- Now that your moisture-resistant veggies are in the jar, you can add any softer vegetables (like zucchini or diced tomatoes) or cheeses.
- The next layer should be reserved for proteins, such as tofu, chicken, hard-boiled eggs, turkey, salmon, etc.
- Finally- add your greens! Â Lettuce should be stored as far away from the dressing as possible because it has the highest likelihood of absorbing the liquid.
- Shake up your jar just before your ready to eat the salad to mix all of the ingredients together thoroughly and enjoy!
