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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 256.3
  • Total Fat: 4.2 g
  • Cholesterol: 5.0 mg
  • Sodium: 446.3 mg
  • Total Carbs: 45.3 g
  • Dietary Fiber: 10.4 g
  • Protein: 10.7 g

View full nutritional breakdown of Simply Delicious Mason Jar Salad calories by ingredient
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Simply Delicious Mason Jar Salad

Submitted by: SPARK_RECIPES
Simply Delicious Mason Jar Salad

Introduction

Layer your salad in a jar for a healthy meal on the go! Use this technique for all your favorite salads. Layer your salad in a jar for a healthy meal on the go! Use this technique for all your favorite salads.
Number of Servings: 1

Ingredients

    1 cup arugula or chopped Romaine
    1/2 cup shredded carrots
    1/2 cup fresh or thawed frozen corn
    1/2 cup white beans, drained and rinsed
    1 tablespoon chopped onion
    2 tablespoons creamy yogurt dressing (or your choice)

Tips

Use your favorite dressing--bottled or homemade.


Directions

Layer all ingredients in a jar except for the dressing. Just before serving, pour on the dressing and shake to combine.


Serving Size: 1 salad






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Member Ratings For This Recipe



  • 21 of 21 people found this review helpful
    I make salads for the week in jars without a pump/vacuum, AND with the dressing inside. Few tablespoons of dressing on the very bottom, layer of a sturdy veggie, like bell peppers (they don't get soggy), then your other veggies, greens on top. I use cherry tomatoes or diced tomatoes on side. Easy! - 9/20/13

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  • 8 of 8 people found this review helpful
    I make these salads every week. The onion gets really strong if you put it in the jars. I just cut up some onions and add them when I eat the salad. Also I only use cherry tomatoes because the chopped tomatoes kinda go limp. I hope this helps. - 9/20/13

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  • 6 of 6 people found this review helpful
    For a little variety I like to chop up some deli ham or turkey and throw that in on the day that I plan on eating the salad too. Adds a little more protein that way as well, without increasing the calorie count too much. - 9/20/13

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  • 4 of 5 people found this review helpful
    A great idea! I detest messing up the kitchen grating etcetera, so now, instead of doing it every day: make up a stock-pile - stack up a few days' jars and into the fridge - looks appetising and tidy too. And on the go does not have to feel like back to school! Love your recipes - very inspiring - 9/20/13

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  • 4 of 7 people found this review helpful
    Where can I buy these adorable and useful jars? - 9/20/13

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  • 2 of 2 people found this review helpful
    I have used this technique often when taking salad to work. The greens get wilted when you put dressing over it or you have to take it separate. Using this technique layer the dressing, then the heavy toppings on bottowm and salad greens on top. Shake upside down and it stays crisp.
    - 9/20/13

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  • 2 of 3 people found this review helpful
    Sorry, I cannot see why a glass jar for something that I'd presumably be transporting to work, or whatever. Tupperware or some other food box is more practical. You can still do the layering, if you want to be cheffy! I'd rather have a practical box, and my dressing in a wee packet to go with it. - 9/20/13

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  • 2 of 3 people found this review helpful
    This is "okay" but if you take it a step further, use wide mouth mason jars and a food sealer (and it needed be the $100 expensive one, can be done with the hand pump) you can make multiple salads, enough for a week even. Create your salads minus the dressing, vacuum seal, and refrigerate. - 9/20/13

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  • Very Good
    1 of 2 people found this review helpful
    I had to leave out the onion (allergies) but left everything else the same. Delicious. - 9/20/13

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  • 1 of 3 people found this review helpful
    The jars can be purchased in the canning section of most grocery stores or fleet farm-type stores. - 9/20/13

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  • 1 of 2 people found this review helpful
    In looking at the calorie breakdown by ingredients, I see onion listed. However, I do not see it listed in the above printed recipe. It does look like there may be a bit of diced onion in the photo on very top....does seem like it would add good additional flavor. - 9/20/13

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  • I Always use glass jars to do this sort of thing, it also stays cold in an ice chest without anything becoming soggy! - 9/10/14

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  • I'm curious if anyone has done this but in a ziplock bag? - 9/10/14

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  • This is a fun idea! Thanks! I take a quart sized bag of chopped veggies, WHENEVER I leave the house... this is a new twist! - 8/6/14

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  • I make lots of variations of these for work. If I have some grain (quinoa, etc.) I will add that. And I love a greek style salad with loads of veggies marinating in the dressing all day. Tastes better and so easy to pull out of the frig - 2/25/14

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  • Going to give it a try. - 9/21/13

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  • DH does something similar to this for his lunch almost every day. It's tasty, travels easy, stays cold . . . . yummy! Fresh eats - good stuff! - 9/21/13

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  • I've been doing salads like this for several months, using my FoodSaver sealer and the mason jars. I put my dressing on the bottom, and layer. I like to use fresh broccoli, walnuts and craisins and ranch dressing. I do a weeks worth at once, and it makes it so simple! - 9/20/13

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  • I found plastic tops for two sizes of mason jars at Target and although you can't use them to can food, they're great for salad because they don't rust. - 9/20/13

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  • 0 of 1 people found this review helpful
    I am so glad I am not alone! This kind of salad is a staple in my food. I would write "in my diet", but I do not diet, I guess try to eat as healthy as possible. Good stuff, Maynard! - 9/20/13

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