Since we started making salads in jars all those years ago, we’ve learned a thing or two. How to pack them so they don’t leak, the best flavor combos, and of course the best and healthiest mix of ingredients. We’ll even show you how to make them high-protein. If you want to hear more, click play below.
How to make the very best salad in a mason jar
In this guide, I’ll show you exactly how to make salads in a jar, the right way to layer the ingredients, and provide a list of the best dressings (which absolutely make or break a recipe!). Enter your email & we’ll send it to your inbox. Plus, get great new recipes from us every week! By submitting this form, you consent to receive emails from Hurry the Food Up. Of course, bringing your own lunch to work is not the newest idea in the world, but this way of doing it is healthy, time saving, money saving and really tasty. In theory you could prepare lunch for the whole work week in about 45 minutes on a Sunday. The only thing you need are 5 mason jars (or lunchboxes) and enough space in the refrigerator. The idea is pretty simple: start with filling a dressing into a jar and then layer various ingredients like greens, veggies, rice and cheese on top.
The Upside Down
Keep those jars in the fridge until you need them. Grab a bowl and empty the jar into it. The dressing will then come out last and cover the whole salad. Done. Sounds easy? Well, it is! To get you a little inspired I’ve put together a step-by-step tutorial plus 21 awesome recipes to try out! Alright then, let’s start!
What is a mason jar?
A mason jar is a glass jar with a screw-on metal lid. They were historically used for canning / preserving food such as jams and pickled vegetables. However, they have recently been given a new lease of life as a lunch box / drinking vessel. You can also get more ‘stylish’ ones with a clip down lid and rubber seal 🦭. They are often proposed as an eco-friendly alternative to tupperware. Another, even thriftier and eco friendly option would be to reuse old jam jars like I do for Kat’s overnight oats! By the way, if Vegetarian Health and Longevity is a goal of yours, make sure you check out our new veggie podcast about it!
How to layer mason jar salads
There is absolutely a great trick to this. You need to make sure the sensitive items don’t get soggy and droopy, whereas the more resilient items can be marinaded. Read on below!
Salad in a jar: the ultimate guide!
The variations for salads in a jar are as endless as the universe. Also, heretics are welcome: no need to follow these 6 levels religiously! Think of it rather as an entry-level guide. We don’t want that. This is particularly important when you prepare glasses for several days.Alternatively you can keep the ingredients for a quick dressing at work and just prepare right before you eat. Here are my favourite three dressings to get you started: Refreshing sweet and sour dressing (enough for 2 jars): ½ lemon1 tbsp honey5 tbsps olive oilPinch of cuminPinch of saltCouple of chili flakes (or dried cayenne pepper will do the trick nicely) Honey Mustard Dressing (enough for 2 jars): 4 tbsp olive oil3 tbsp vinegar2 tbsp mustard2 tsp maple syrup (or honey for non-vegans)Salt and pepper to taste Asian Style Peanut Butter Dressing (enough for 2 jars): 1 tbsp peanut butter1 tbsp soy sauce1 tbsp honey or maple syrup to make it vegan1 tbsp vinegar or lemon2-3 tbsp waterA pinch or two of chopped or grated ginger (dried is fine) This level is important to “protect” the other ingredients from getting soggy. Best are vegetables that you can imagine pickled in vinegar. Some ideas would be mushrooms, zucchini, beans, lentils, peas, corn, broccoli and so on.
Quick diversion:
Are you a vegetarian who struggles to lose weight? Not anymore! Find out why The Vegetarian Protein Fix is the best way to lose weight safely, consistently, and more importantly – you’ll even enjoy it! Got any questions about salads in a jar that I haven’t covered yet? Just let me know in the comments and I’ll try to answer them. There is also an environmental reason behind mason jars: if you already have them in the house, they are a more sustainable food container than a new plastic tupperware! Then add any cooked vegetables or legumes that you might want to use. After this, layer cheese or egg, if you are using them. Then layer any grains you might want such as cooked rice, quinoa or bulgar wheat. Finally, pack in some leafy greens and/or a sprinkling of nuts and seeds (these are the ingredients that really can’t get soggy!) Asparagus (fresh or cooked) – lasts for 4 daysAvocado – this is a tricky fruit. One option is to not add it to the salad when serving. If you add avocado into the jar make sure to coat it with lime beforehand. Then it lasts for 2 days.Beans (cooked) – last for 4 daysBean sprouts – last for 2 daysFeta cheese – last for 5 daysHard boiled eggs – You can add them to the salad right away. Peeled hard boiled eggs last for 2 days. A better idea is to add one to the salad just before serving. Hard boiled eggs with peel last for 1 week in the fridge.Lettuce (chopped) – lasts for 3 daysMozzarella cheese – last for 5 daysMushrooms (fresh, sliced) – last for 3 daysPasta (cooked) – lasts for 3 daysPeas (cooked) – last for 3 daysRice (cooked) – lasts for 3 daysOnion (chopped) – lasts for 5 daysScallions (chopped) – lasts for 5 daysSpinach (fresh)- lasts for 3 daysNOTE: Of course check always for yourself if the foods are still good. Do the sniff test and all that. These are just ballpark numbers. Cheerio! Alright, now you know pretty much everything about salads in a jar. It’s time for some recipe inspiration, isn’t it? Here are 21 awesome salads in a jar for you to try out! Enjoy! 🙂
