Mason Jar Salads (3 Ways)
Ingredients
Strawberry Caprese Salad
-
7
medium
strawberries, sliced
-
1 to 2
ounces
fresh mozzarella, sliced
-
1
½ cup
spinach leaves or arugula
-
to taste
fresh basil
-
handful
sprouts
-
2
tablespoons
Sweet and Tangy Toppers
-
to taste
olive oil and vinegar, or dressing of choice
Southwest Chicken Salad
-
2
ounces
shredded or diced chicken
-
2
slices
red onion, ¼-inch thick
-
1
cup
Romaine lettuce
-
¼
cup
diced tomatoes
-
2
thick slices
bell peppers
-
2 to 3
tablespoons
diced avocado
-
to taste
fresh torn cilantro
-
2
tablespoons
Smoky Southwest Salad Toppers
-
to taste
dairy-free spicy ranch, or dressing of choice
Chickpea Chopped Salad
-
⅓
cup
chickpeas
-
1
sliced
hard boiled egg (omit for vegan option)
-
1
cup
shredded/chopped Brussels sprouts and/or romaine lettuce
-
2
tablespoons
crumbled feta (omit for vegan option)
-
2
tablespoons
diced celery rib
-
1
sliced
apple or ¼ cup diced apple
-
to taste
fresh torn herbs like parsley and/or lemon slices
-
2
tablespoons
Nuts and Cherries Salad Toppers
-
to taste
Italian or Mustard Dressing, or dressing of choice
Instructions
- Assemble the salads in large mason jars in the order of layers listed from bottom of jar to top.
- Save the dressing to the side until right before eating.
- When ready to eat, drizzle dressing on top, close the lid and shake.
- Eat from the jar or pour into a bowl and enjoy.
- Each salad can be made 2 days ahead (without dressing) and stored in the fridge.
- To keep sliced produce fresh, add a splash of lemon juice or add sliced lemon to the salad jars.
Nutrition Facts (estimated)
Servings
3
Calories
226
Total fat
10.9g
Total carbohydrates
11g
Total protein
14.4g
Sodium
412mg
Cholesterol
27.3mg
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