Some advance food prep and planning makes these Salad in a Jar Recipes an easy choice when it comes to lunch or even dinner time decisions!
Salad in a Jar Recipes
We started this salad with a zesty dressing, layered in a flavourful chick pea, brussels sprouts and lentil salad. Next was zucchini and feta before a layer of tuna, carrot and pepitas happened. We finished with fresh green spinach.
Layered Salads Comeback
While I’m no expert on the origins of recipes, I can tell you years ago, when I was growing up (in the 70’s) layered salads in glass bowls were all the rage. They were always a hit as the layers created such a pretty, vibrant effect. These are exactly the same thing only individualized.
Many ways to enjoy this salad
We are campers. Prepare these jarred salads for a camping trip and dinner is ready when you arrive. Lunches are obvious but they are also an easy anytime dinner. Or pack up a picnic and find a lovely spot to enjoy an afternoon outing.
You don’t need mason jars to make these salads. Just ensure whatever jar you use has a good sealing lid. When you turn the salad over, the last thing you want is it leaking!
Mason jars on the other hand do work well and are easy to clean.
Create the layers
There are a few things to remember when creating your own salad in a jar.
- The dressing should always be the first in the jar. To avoid soggy salad.
- Next add your protein, grains or beans followed by chunky bits.
- Swap out or in what you like. I’ve added bell peppers and radishes to this funky salad.
- Dice and add Avocado just before serving otherwise it can brown and mushy if left too long.
- Dice and add tomatoes just before serving. Tomatoes should never be refrigerated as they lose flavour and texture so that’s why we add them just before eating the salad.
- Top with your leafy greens to keep them fresh and crunchy.
- Make this salad your own. Don’t like spinach, pick arugula or some other lettuce you do like.
- I prefer Rio Mare tuna in oil. It is so flavourful and the best in this recipe.
- Jar salads can be as elaborate or as simple as you want. Keep half the jar fresh greens, no judging.
- When creating your layers leave a little space at the top so when you shake and eat the salad it has room to move.
- About 5-10 minutes before serving, turn jar upside down so the dressing can slowly make its way through the salad.
- Three is a lucky number. I make about three at a time as they are best when consumed within the first three days.
Try these salads in a jar
Here’s a few more salad ideas for jars. This Broccoli Lentil Salad could easily be a jarred salad. Remember the layering tips and top with greens and even some feta or goat cheese. The Grilled Asparagus Bean Salad is another one you could easily layer. Create dressing and add to jar, mix ingredients except asparagus and add, then asparagus, some greens and you have another mason jar salad! Create layers with this Chicken Taco Salad. Keep any crunchy bits in a separate container and add just before eating. Remember the avocado tip above!
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans and please comment below!
- 1 cup cooked lentils
- 3-4 Brussels Sprouts halved and sliced into shreds
- 1 cup roasted or regular canned chickpeas
- 2 tbsp chopped parsley
- 1-2 cans chunk light tuna packed water
- ½ cup pepitas
- 1 carrot, grated and peeled
- sprinkle of feta cheese if you have
- 1 cup sliced zucchini
- Pinch of salt & pepper
- Package spinach
- ½ cup olive oil
- 1/4 cup red wine vinegar
- 2 tbsp Dijon mustard
- ½ lime or lemon juiced
- Salt & pepper to taste
- To make the Lentil, Brussels Sprouts & Chickpea Salad combine lentils, brussels sprouts, chickpeas and parsley. Set aside.
- Whisk together olive oil, red wine vinegar, Dijon mustard, lime or lemon juice and a sprinkle of salt & pepper. Pour 2 tbsp of dressing on lentil salad mixing to combine.
- In a separate bowl toss together tuna with pepitas and grated carrots. Season with salt and pepper to taste.
- Equally distribute the rest of the dressing between 3 or 4 jars.
- Layer the lentil and chickpea mixture on dressing.
- Add zucchini and feta if using.
- Divide your tuna mixture between all jars.
- Add in some spinach. Put your lid on and store in the refrigerator until ready to eat.