Mason Jar Salads

Salad Jars

Greek Salad
 
This will make 2-20 oz mason jar salads
Author:
Serves: 2
Ingredients
The Dressing:
  • 2 cloves garlic, minced
  • Juice of one lemon
  • 2 tbsp shallots, minced
  • ½ tsp sugar
  • ¼ tsp salt
  • ¼ tsp pepper
The Salad
  • ½ cup chopped cucumber
  • ½ cup garbanzo beans
  • ½ cup chopped tomato
  • ½ cup cannellini beans
  • ½ cup Kalamata olives, chopped
  • 1 cup cooked orzo pasta
  • 2 cups baby spinach
  • ½ cup feta cheese
The Yogurt Dressing
  • 2 tbsp cucumber, chopped
  • 2 tbsp plain yogurt
  • 1 tbsp fresh mint, roughly chopped
  • 1 clove garlic, finely minced
  • ¼ tsp salt
  • ¼ tsp black pepper
Instructions
The Dressing
  1. In a small bowl, whisk together the garlic, lemon juice, shallots, sugar, salt & pepper. Measure 3 tbsp of the lemon dressing into each jar.
The Yogurt Dressing
  1. In a medium bowl, stir together the cucumber, yogurt, mint, garlic, salt, and pepper. Refrigerate until ready to use.
Begin layering the ingredients into each jar as follows:
  1. /4 cup cucumber
  2. /4 cup garbanzo beans
  3. /4 cup tomato
  4. /4 cup cannellini beans
  5. /4 cup Kalamata olives
  6. cup spinach
  7. /4 cup feta cheese
  8. /2 tbsp yogurt dressing
  9. Cover the jars, and refrigerate up to 1 week. To serve: Pour into a bowl, and enjoy!

Salad Jar

Spring Mix with Almonds and Goat Cheese
 
Author:
Ingredients
  • 1 tbsp. extra virgin olive oil
  • 2 tbsp. balsamic vinegar
  • salt and pepper to taste
  • ¼ cup green beans, trimmed and halved
  • ¼ cup red pepper, chopped
  • ¼ cup goat cheese, crumbled
  • ¼ cup sliced radishes
  • 2 tbsp. red onion, chopped
  • ¼ cup almonds
  • Spring Mix
Instructions
  1. Begin layering the salad:
  2. The first layer: olive oil, balsamic vinegar, salt and pepper
  3. The second layer: The green beans
  4. The third layer: The red pepper
  5. The fourth layer: The goat cheese
  6. The fifth layer: The radishes
  7. The sixth layer: The red onion
  8. The seventh layer: The almonds
  9. The top layer: Fill the rest of the jar with spring mix.
  10. Place a paper towel over the top of the jar, and screw cap on tightly. Refrigerate for up to five days.

Basket of Salad Jars

Caprese Salad
 
Author:
Serves: 1
Ingredients
  • 1 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • salt and pepper to taste
  • About 10-12 cherry tomatoes
  • ¼ cup basil, left whole or chopped
  • ¼ cup Mozzarella pearls
Instructions
  1. Begin layering the salad:
  2. The first layer: olive oil, balsamic vinegar, salt and pepper
  3. The second layer: Cherry tomatoes
  4. The third layer: The basil.
  5. The final layer: The mozzarella
  6. Screw cap on tight, and refrigerate up to one week.

Salad in a Jar Banana Nut Oatmeal

Banana Nut Oatmeal
 
This recipe makes four 1 pint servings.
Author:
Serves: 4 servings
Ingredients
  • 2 cups old fashioned rolled oats
  • 2⅔ cups milk
  • 2 cups vanilla yogurt
  • 1 cup banana chips
  • 1 cup chopped walnuts
  • 4 tbsp. brown sugar
  • Cinnamon (optional)
Instructions
  1. Prepare the oatmeal:
  2. In a large bowl, stir together the oats, milk, and yogurt until fully combined. Divide between the four 1 pint jars.
  3. The second layer: ¼ cup of banana chips into each jar.
  4. The third layer: ¼ cup chopped walnuts into each jar.
  5. The final layer: 1 tbsp. brown sugar into each jar.
  6. Sprinkle each jar with cinnamon (optional).
  7. Tightly cap, and place in refrigerator overnight. This will keep in the refrigerator for up to four days.

Salad jar berries and yogurt

Berry Yogurt Parfait
 
Author:
Serves: 1
Ingredients
  • ¼ cup sliced strawberries
  • ¼ cup blueberries
  • ½ cup vanilla yogurt
  • ¼ cup granola
  • ¼ cup blackberries
  • ¼ cup raspberries
Instructions
  1. Layer the parfait:
  2. The first layer: The strawberries
  3. The second layer: The blueberries
  4. The third layer: The yogurt
  5. The fourth layer: The granola
  6. The fifth layer: The black berries
  7. The final layer: The raspberries
  8. Tightly cap and refrigerate. Will keep in the refrigerator for up to five days.

Salad Jar Variety

Roasted Red Pepper Hummus
 
This recipe makes four servings
Author:
Serves: 4
Ingredients
  • 1 15 oz can chickpeas, drained
  • 4 tbsp. olive oil
  • 2 cloves garlic, roughly chopped
  • 2 tbsp. tahini
  • ½ tsp salt
  • ½ tsp black pepper
  • 5 tbsp. fresh lemon juice
  • 1 tsp red pepper flakes
  • 1 tbsp. olive oil
  • 1 cup roasted red pepper, chopped
  • Carrots
Instructions
  1. In the food processor:
  2. Chickpeas, olive oil, tahini, salt, pepper, lemon juice, red pepper flakes. Process to blend the ingredients until desired consistency. Divide among four 1-pint mason jars.
  3. Divide the one tablespoon of olive oil between the jars, drizzling over the hummus.
  4. Add ¼ cup roasted red peppers to top.
  5. Cap tightly, and refrigerate. Will last up to five days in the refrigerator. Serve with carrots, or your favorite dipping vegetables.

 

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