Mason Jar Salad 101

A great way to make a healthy, meal-preppable, lunch options for work is the Mason Jar Salad. You can make several on Sunday and they will last through Friday. When it’s time to eat you can dump the salad in a bowl or grab a fork and eat right out of the jar. There are tons of options when it comes to ingredients but one thing that you shouldn’t change is the order in which you put them in the jar. Below is a list of potential ingredients and the order in which you should layer them (i.e. dressing goes in first and will be at the bottom of the jar, greens go last).

Dressing Balsamic Vinaigrette, Italian, Caesar, Olive Oil and Lemon Juice, Poppyseed salad-dressing
Vegetables Tomatoes, Bell Peppers (fresh or canned), Cucumber, Broccoli, Onions, Mushrooms, Carrots, Asparagus, Pepperocini, Beets, Squash vegetables
Legumes/Grains Quinoa, Brown Rice, Couscous, Lentils, Cannellini Beans, Black Beans, Pinto Beans grains
Cheeses/Nuts/Fruits Feta, Cheddar, Mozzarella, Sunflower Seeds, Walnuts, Almonds, Pecans, Avocado, Olives, Peaches, Strawberries, Grapes nuts
Greens Romaine, Iceburg, Spinach, Spring mix, Kale lettuce

Not sure what combination to make? Check out some of these recipes!