How to make a Mason Jar Salad

Why put the salad in a Mason jar?

It is a single section lunch option
You can customize these salads according to your preferences
You can start with the same base, then add flavor variations, so that you don’t eat exactly the same thing all week
It is a practical way to go to nutrients, vegetables, proteins and healthy fats
You can make it a full -size lunch or a side salad
You can have a meal ready to eat every time you want

How to superimpose a mason jar salad

Step 1

The very first step is to prepare all your ingredients. I like to have a mixture of fresh green vegetables (types of rotation to get different nutrients and advantages), roasted vegetables, proteins (chicken, tuna, everything you like), healthy starch (cooked rice, beans, quinoa, sweet potatoes or any squash, and healthy colds (nuts / nuts / good seeds) and all the cold, Nuts / seeds well) and any squash, and the healthy colds (nuts / nuts / ge in shapes) and extras, healthy colds (nuts / nuts / tins in these extras (drip), droys gaut (nots / nut cheese, olives, pickles or marinated vegetables, etc.) then you can add these ingredients each time you want them.

Step 2

Now you can start superimposing! The key of the Mason jar salads is to superimpose each ingredient, starting with the highest water content and the densest options and ending with the Greens. I would do beans first, marinated vegetables, roasted vegetables, proteins, starchs and green vegetables on top. Anything that adds additional flavor or crunch (like nuts / seeds, croutons), I would stay on the side in a small bag or reusable container so that they do not become soggy in the mixture.

Step 3

Keep your cover on the side. You can use a home vinaigrette or your favorite option purchased in store. I like the primal cuisine, which we command Prosperous market. I have some tips below for salad dressings.

How to eat Mason Jar Salad

If you are at home, I like to add my Mason jar salad in a bowl, garnish with vinaigrette, then use a pizza cup to cut it. From there, I can add additional seasonings or herbs on top and enjoy!

If you eat your salad, just make sure you have large smell pots. Add your vinaigrette and your fillings to the pot, add the lid, shake it, then remove the cover and eat!

What a mason pot size for a salad

I generally use pots of 32 Oz and which have a wide mouth for a beautiful heavy salad. I also love to use glass jars instead of plastic for the preparation of meals, so you don’t have to worry about plastic chemicals in contact with your food while seated. You also want to avoid having a lot of additional space in the pot, as additional oxygen can make food spoil more quickly.

How long does the salad last in a Mason pot?

Depending on the ingredients you use, the salad in a Mason jar can last up to 5 five. You can make sure that the salad remains fresh by making sure that your salads are completely dry before adding them to the pot.

Mason jar salad ideas

I like that the Mason jar salads allow you to superimpose fresh ingredients, which helps keep any crisp and fresh when you store in the refrigerator until you are ready to eat. Whether you are preparing a quick lunch, a hearty dinner or a picnic dish, here are some Mason jar salad ideas to inspire your next creation! I hope you are not hungry, because these will not grow your stomach hungry.

Mediterranean salad in a pot

Superimpose the following ingredients: chickpea, feta, chicken, pepperconcini, feta, kalamata olives, dried tomatoes and chopped Roman. Garnish with red wine vinegar, olive oil, salt, pepper and oregano before shaking and enjoying it! Serve with pita bread on the side. This is my favorite secret salad recipe in a jar.

COBB salad in a pot

Superimpose the following ingredients: cucumbers, tomatoes, black olives, chopped hard eggs, feta, chopped turkey, chicken and Roman. Add the Ranch vinaigrette before serving.

Buffalo chicken salad

Here is the recipe! First add the chicken and the feta, then garnish with green salads and coriander. Add your vinaigrette before shaking and serving.

Mexican chopped salad

Superimpose the following ingredients: cooked black beans, cheese, salsa, rice, chicken, pepper, coriander, red onion and green vegetables. Before serving, add the coriander-lime vinaigrette (bought in store or Try this recipe) and chopped tortilla croustilles.

Tuna salad

We love tuna and chicken salad in our house. Here is my go-to tuna salad recipe! Add a little to the bottom of the pot and garnish with celery, olives and salads. Add the vinaigrette and the chopped lawyer before serving. I would have that with a piece of fresh sourdough.

Beet, goat cheese and basil salad

Cut the following ingredients: cooked beets, crumbled goat cheese, choice proteins, fresh basil and green salad. Garnish with your favorite balsamic vinaigrette before enjoying.

Curry chickpea salad

This is my recipe for choice! I would add this to the bottom of a pot and green salads on the top. I would be with a primitive kitchen vinaigrette and simple crackers.

Mason jar salad vinaigrette advice

Ahh, no good salad is complete without the right vinaigrette. Mason jar salad dressings are a great and practical way to prepare fresh and tasty dressings in advance. The Mason pot not only serves as a way to shake and mix your ingredients, but it also facilitates storage and payment with a minimum mess. In addition, the compact size makes it easier for you to make small lots that can be used throughout the week. Whether you do a classic vinaigrette or a creamy vinaigrette, these tips will help you get the most out of your Mason pot dressings.

Sleep the ingredients in the right order.

When you make your vinaigrette in a Mason jar, start by adding the thicker ingredients, such as mustard, honey or garlic, at the bottom. Then you can superimpose your oils, your vinegars and your seasonings on the top. This will facilitate shaking it and mixing the vinaigrette.

Shake, shake, shake!

After adding all your ingredients in the jar together, seal it firmly and give it good shit. The tremor guarantees that oil and vinegar (or any other liquid) emulsify and mix in a smooth and delicious vinaigrette. For the best results, try to shake for at least 20-30 seconds!

Let it stand before using it.

Let the vinaigrette sit for about 10 to 15 minutes before using it helps flavors to meet and develop a more balanced taste. This rest time also helps all solid ingredients such as herbs or garlic to infuse liquids.

Make an additional cost and store later.

One of the great advantages of using a Mason jar is the possibility of storing your dressing for a few days in the refrigerator! Simply pour all the remains of vinaigrette into the pot, seal and do not hesitate to store it for later. Shake again before each use to make sure everything remains mixed and fresh. When you run out of time to eat good meals, preparing them in advance can seriously make your life easier.

So tell me, friends: how often do you prepare meals? Do you like Mason pot salads? If you are a fan, please share your favorite combo! I am always looking for delicious new salads and dressings to add to my recipe armory!

Gina

How to make a Mason Jar Salad