Salad in a Jar: 2 Ways

Salads have long been a main staple of my lunch for work each day. The options are endless for getting creative with salads. Lately, I’ve been seeing these jar salads pop up more and more on some of my favorite blogs so I thought I would give it a try. So far, I have been loving them! Here are two variations that I came up with over the weekend. They are really similar to salads that I would normally pack for lunch, just layered to look so pretty in these quart mason jars!

Ingredients of each jar are listed below. However, feel free to get creative! Each dressing recipe makes enough for two salads. When packing these, make sure to pack a plate or bowl to dump your salad out when you are ready to eat. By layering the salad with dressing on the bottom and lettuce on top, it pours out nicely. Another reason to layer the lettuce on top is to keep it from wilting or getting mushy from sitting in the dressing too long. These are great for prepping your salads for the week on the weekend as they keep well in a sealed jar for at least 3-4 days.

To balance out the rest of the lunch meal, I usually pair a salad like this with some fresh fruit (this week it was blood oranges!) and a yogurt. Other side options include: cottage cheese and fruit, trail mix, nuts, small sandwich, hummus and pita chips, or soup. 

Kale Apple Buckwheat Salad (Left):

• For the Dressing (Makes 2 Servings): –> You can also substitute with your favorite vinaigrette.
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 clove minced garlic
  • 1 tablespoon minced onion
  • Dash of salt and black pepper
  • Pour into a mason jar and shake well to combine.
• Layers:
  • Salted almonds
  • Chopped apple
  • Dried Cranberries
  • Cooked Buckwheat
  • Feta Cheese
  • Chopped Kale (massaged with a little bit of olive oil)

Black Bean Salad (Right):

• For the Dressing (Makes 2 Servings): –> You can also substitute ranch dressing.
  • 1/4 cup plain yogurt
  • 2 tablespoons buttermilk
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon lime juice
  • Dash of salt and ground black pepper
  • Dash cayenne pepper
  • Place ingredients in small blender jar and puree until smooth.
• Layers:
  • Roasted butternut squash or sweet potatoes
  • Black beans
  • Chopped bell peppers
  • Shredded cheddar or pepper jack cheese
  • Mixed greens