Mason Jar Salads
Learn how to make meal prep mason jar salads for quick and easy lunches and never eat another sad desk lunch again! The tips and recipes you need.
Foto: Well Plated
Ingredients
1 servings
- 2 tablespoons salad dressing
- English or Persian cucumbers
- Thinly sliced red onions or shallots
- Sliced mushrooms
- Shredded or sliced carrots, radishes, or beets
- Thawed frozen peas or corn
- Broccoli or cauliflower florets
- Diced or sliced bell pepper
- Whole grape tomatoes
- Diced or sliced celery
- Shredded cabbage or Brussels sprouts
- Chickpeas, black beans, lentils, edamame, and other legumes
- Chicken
- Tofu
- Drained canned tuna
- Cubed ham
- Hard-boiled eggs
- Deli meats and charcuterie meats
- Farro, quinoa, rice, couscous, wheat berries, or pasta
- Shredded, cubed, or crumbled cheese
- Nuts
- Dried fruit
- Fresh fruit that won’t brown ((mango, plums, citrus, blueberries))
- Sun-dried tomatoes
- Cooked crumbled bacon
- Cold leftover roasted vegetables
- Tortilla or wonton strips
- Croutons
- Romaine, spinach, kale, spring mix, shredded cabbage or Brussels sprouts
Steps
-
Add 2 tablespoons of dressing at the bottom of a mason jar.
-
Layer the ingredients in the order listed above.
-
To serve, turn the jar upside down and empty it into a bowl and toss with the dressing.
Nutrition Facts (per serving)
Macronutrients
Calories51526% DV
*DV = Daily Value based on a 2,000 calorie diet
Source: Well Plated


















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