Salad in a Jar

November 8, 2011

Salad ina Jar

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Do you ever run across a recipe or idea that you can’t get out of your head until you make it?  Well, that’s this one here.  Pure genius, plain and simple.  Did I mention I love pinterest?  Any-who, this idea comes from Fat girl trapped in a skinny  body and it just stuck in my mind.  I couldn’t get it out.

We all want to eat healthier and I happen to love a really good salad.  These are easy to make on a Sunday night and eat throughout the week for a quick lunch or dinner.  What I really love is that I use leftovers from the fridge to create unique and different salads for each jar.  Leftover chicken, rice, cornbread, celery, carrots, broccoli, any combination that you enjoy, the sky’s the limit.  They last for at least 4 days in the fridge, just shake and serve, or eat straight from the jar.

This vinaigrette really makes this salad, I want to pour it over my cereal in the morning.  Ok, so maybe I am exaggerating a bit, but trust me, make the vinaigrette!

Balsamic Vinaigrette:  3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1-2 tablespoons water (more or less depending on the consistency you want), 2 tablespoons honey (can be replaced with agave or brown sugar), 1/4 teaspoon sea salt, 1/4 teaspoon black pepper

In a small jar or blender, mix all the ingredients.  This recipe makes enough for two salads, but it can easily be doubled or tripled.

Olive oil, balsamic vinaigrette

water, I used 1 tablespoon


salt and pepper.

Put the lid on and shake.

Really well, for a few minutes, or blend for about 30 seconds.

Next up prep all your salad ingredients: for this I used, 1/4 cup onion, 1/4 cup bell pepper, 1/2 cup mushrooms, 1 cup tomatoes,1 cup chopped chicken, and 2 big handfuls of mixed green salad.

Simply layer in 2 tablespoons of the dressing then onion, bell pepper, mushrooms, tomatoes, chicken and salad greens.  It is important the salad greens and dressing don’t mix.  Also, it’s good for the onion and pepper to be in the dressing to help them marinate.
Salad in a Jar

To serve simply shake until mixed well and eat straight from the jar or pour onto a plate.

Salad in a Jar

So what will you put in your salad in a jar?

Print This RecipeSalad in a Jar

Adapted by Fat Girl Trapped in a Skinny Body

Makes 2 salads in 32 oz jars

1 cup cubed chicken
2 big handfuls mixed greens
1 cup chopped mushrooms
1 cup cherry tomatoes
1/4 red onion, diced
1/4 cup chopped bell pepper
4 tbsp balsamic vinaigrette

Balsamic Vinaigrette
Recipe from Creative Kitchen Adventures

3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1-2 tbsp water (more or less depending on the consistency you want)
2 tbsp honey (can be replaced with agave or brown sugar)
1/4 tsp sea salt
1/4 tsp black pepper

Place all ingredients into a small lidded jar.  Or blend all ingredients in a blender for 30 seconds.  Anything with a lid works well. Shake to mix thoroughly. Stores in fridge for 1-2 weeks.

Layer the ingredients in the jar as follows:
Balsamic Vinaigrette
salad greens

The most important part of the layering is making sure the dressing and the salad greens(don’t touch. As long as they stay separate, these salads can be made up to 4 days in advance and will stay fresh in the fridge with a lid on. Easy to double this recipe and make lunch for all week.

This recipe is posted at Life As Mom

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{ 30 comments… read them below or add one }

Judee @ Gluten Free A-Z November 8, 2011 at 11:19 am

I saw this on Pinterest too and loved the idea too, but never tried it. I think you convinced me. I’m on it! Great pics!


Helene November 8, 2011 at 11:35 am

Oh. My. God. This is brilliant!!! I love it!! One of the reasons I dread making salads is because it’s so time consuming to chop everything, blend everything, make the dressing. So I’m really loving this idea! In fact, I’m gonna pin it right now so I’ll have it handy (the dressing sounds really good!)

Geez, you must feel like I’m stalking to you today…LOL!


Pat @ Elegantly, Gluten-Free November 8, 2011 at 11:51 am

What beautiful salads! And I’m looking forward to that vinaigrette, too.


Alissa - Not Just Apples November 8, 2011 at 11:51 am

This is awesome! I love the idea of taking one of these to work, and then shaking just before you eat it… brilliant :)


Liberty November 8, 2011 at 12:57 pm

I found this on pinterest too! love the make ahead:


Julia November 8, 2011 at 1:30 pm

Loooooove your pictures and post! I’m a pinterest addict too. BIG TIME!


Eileen Beran November 8, 2011 at 2:32 pm

This looks lovely. What a great idea for transporting salad to work or traveling. I’ve shared this on my The Everybody Eats Gourmet facebook page. Thanks for posting!


Linda November 8, 2011 at 2:35 pm

I love this idea!! Can’t wait to try it. Thanks for sharing!


Candi @ Family Stamping and FOOD! November 9, 2011 at 6:12 am

What a great idea! Remember those McSalad Shakers??? That’s what it reminds me of, but easier and tastier!


Erica November 10, 2011 at 8:06 am

I find that if I prepare things ahead of time, I’m much more likely to eat healthy. This is a great idea to add to my list! Thanks for sharing!


Tami@Nutmeg Notebook November 10, 2011 at 11:46 am

That is such a clever idea! Love your photos – they are beautiful. This could be such a time saver for packing lunches.


ButterYum November 11, 2011 at 9:08 am

I do this in plastic bowls, but I love the idea of using a jar so much more. It’s gorgeous! I’m pinning!



Shiloh November 11, 2011 at 2:17 pm

LOVE IT! This would be awesome to take to someone for a meal also. Looks so good.:)


Joann November 12, 2011 at 6:41 am

Isn’t it always the way! The most obvious ideas are the most brilliant! Thanks for sharing! — Joann


Miz Helen November 12, 2011 at 9:23 am

Hi Sweet Pea,
This is an awesome idea, I pinned it! Thank you so much for sharing your fabulous recipe with Full Plate Thursday. Hope you are having a great week end and please come back soon.
Miz Helen


Amy @ A Little Nosh November 13, 2011 at 7:04 am

Beautiful photos and your dressing looks amazing. You’re one of the featured posts this week. Thanks for linking up at A Little Nosh!


Megan November 13, 2011 at 9:55 pm

Awesome idea. Love it!


Shannon November 16, 2011 at 11:53 pm

This is an amazing idea! Bookmarking it for my husband lunches too. Depending on the day, he leaves before the kids and I wake up and may not stop home between PT and work.

Thanks for linking up to Friday Food on last week!


Marcy November 17, 2011 at 4:15 am

What a great idea. I would like to make up a few of these at a time to be able to grab a quick, healthy meal. Great pictures, too!


Miz Helen November 17, 2011 at 8:53 am

Your recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate!
Miz Helen


Sandy Wylie January 10, 2012 at 1:10 am

Mmm. Looks good. But I would put the chicken on the bottom and let it marinate. And maybe add some won ton strips at the top? I’m getting hungry!


NoGlutenNaturalGirl (@NGNaturalGirl) January 10, 2012 at 7:39 pm

Love it


Amanda January 17, 2012 at 11:21 pm

I just saw this on Pinterest. How long will these keep?


Sweet Pea Reply:

They will keep 3-4 days in the fridge.


Robynne January 30, 2012 at 3:11 pm

This is an incredible idea!!! I like to bring salads to work occasionally, but hate how I either wind up with limp lettuce, or a leaky dressing container. This is a perfect solution!! I am sharing this all over! Thank you.


Kelly @Littlest Sweet Pea February 13, 2012 at 10:28 am

I love this idea! I happened to see your link on another site and just had to check it out. I’m so glad I did. Thanks for sharing :)


Rena Hearn March 27, 2012 at 9:54 am

Seems like the mushrooms would get slimy too. Did they?


Sweet Pea Reply:

@Rena Hearn, I haven’t had that problem, but if you think they will simply leave them out!


kim/nannykim March 30, 2012 at 10:08 am

Yes, I have seen this idea on pinterest but they used a vacuum sealer to seal those jars shut. So are you saying you do this without the vacuum and does it still stay fresh?? Please let me know!!


Sweet Pea Reply:

Kim, yes they absolutely stay fresh for at least 4 days after making them, that’s as far out as I’ve eaten them. As long as you use fresh ingredients and layer them as directed. Let me know if you try them.


Elaine May 9, 2012 at 8:46 am

Have you tried this with ranch dressing or another kind not a vinegarette fan or maybe another kind of dressing


Sweet Pea Reply:

Sure Elaine, you can use homemade or store bought, which ever kind of dressing and salad items you would like. Just follow order of ingredients. And make sure lettuce doesn’t touch the dressing. Hope you try them and love them as much as I do.


Dawn B. October 17, 2012 at 3:03 pm

So I never comment on things..ever…but for this I had to make an exception. I made this last night (I used cucumber in place of the mushrooms and romaine instead of mixed greens just because thats what I had on hand) I don’t have any mason jars with lids so I used a ziplock 32oz jar..thing..not to sure what it is..anyway.. I’m eating this right now as I’m typing this and O M G! one of the best salads I have ever made and the dressing is AMAZING. It is definitely my new go-to dressings. And the fact that all the layers look pretty makes me want to eat it even more! Thank you!!!


Amanda November 14, 2012 at 2:07 pm

i found this on pintrest.. made 4.. had to eat 2 because it was SOOOO good… Thanks so much for sharing!!!


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