How To Make A Colorful Mason Jar Salad + Two Easy Dressings

While lots of people scoff at a bunch of raw veggies I actually love ’em. Salad is one of my favorite lunches to bring to work. And, while I was never that into the whole mason jar craze happening across the Internet, I decided finally to give it a try. You know, it’s kind of fun and a great way to prevent soggy lettuce.

Thus, I present to you a colorful mason jar salad and two dressing inspirations.

The key to building a great mason jar salad is all in the order that you pack it.

Step 1: 2 – 4 tablespoons of dressing
Step 2: hard vegetables – think carrots, celery, radish, even hearty red cabbage
Step 3: protein – chicken, fish, beef or for vegetarians beans, tofu, etc.
Step 4: soft vegetables – like tomatoes
Step 5: greens – lettuce, spinach
Step 6: nuts, seeds, and/or cheese – these should be last minute additions

When you are ready to eat, just shake the jar and you are good to go.

For a “main course” salad use a quart-sized jar. For a smaller side salad go with a pint jar. In both instances, I recommend a wide mouth jar. This way you can easily dive right in and not have to dispense the salad onto a plate. No sense it dirtying something else.

For the colorful salad in the video, we chose a combination of carrots, celery, radish, red cabbage, grilled chicken, cherry tomatoes and romaine lettuce.

When it comes to dressing, here’s where lots of us add extra calories to our otherwise healthy lunch. Here are two recipes for inspiration that keep it healthy.

Ingredients

• 2 garlic cloves, smashed and minced
• 1/4 cup red wine vinegar
• 3 tablespoons extra virgin olive oil
• Salt and black pepper, to taste

Directions

1. Place all the ingredients into a pint sized mason jar and shake.
2. Use immediately or refrigerate in an airtight container for up to one week.

I warn you, this is really garlicky. Adjust to your own tastes. The longer the garlic sits in the dressing, I think, the better it gets. Some peppermint or mouthwash might be a good idea after this one though.

Ingredients

• 1 avocado, smashed
• 1/2 cup fresh parsley, minced
• 2 tablespoons chives, diced
• Juice of 1 lemon
• 1/4 cup extra virgin olive oil
• 1/4 cup unsweetened coconut milk
• Salt and black pepper, to taste
• 4-6 tablespoons water (optional)

Directions

1. Place all ingredients in a blender or food processor.
2. Blend until desired consistency. If you feel it’s a bit thick, slowly blend in a few tablespoons of water.
3. Use immediately or refrigerate in an air-tight container for up to four days.

Have a little fun with your next salad. It’s always good to “shake it up.”

Yum