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Salad In a Jar

Chef's Corner

Written by
Morrena Villanueva

For a healthy, quick lunch Bellevue Club dietitian Wendy Caamano suggests the latest movement in Mason jars, which involves leafy greens and your favorite salad toppings. This on-the-go salad trend is not only fun to look at but also easy to do. 

The Jar

First make sure you pick the right jar. A wide-mouthed jar is easiest to use. Use pint jars for side salads, quart jars for individual meal-sized salads and two-quart jars for more servings. 

The Process

The secret to the perfect Mason jar salad is all in the way you stack the ingredients. 

  • The dressing. Keep all the wet ingredients at the bottom of the jar so that everything else stays dry until you’re ready to eat. 
  • The hearty vegetables like cherry tomatoes, peppers or cucumbers. 
  • The protein, grain or anything else big and chunky. This will create a layer between the wet items and more delicate items. 
  • The fixings. This level is for the little things like cheese, raisins or nuts. 
  • The greens. The lettuce goes in last to keep it dry the longest. And when you flip over your jar into a bowl, the leaves will be on the bottom!

You can DIY your own Mason jar salad or try one of these delicious individual meal-sized recipes. 
Just remember: wet ingredients on the bottom and dry ingredients on the top!

Mexican Salad

Top: Romaine lettuce 
Middle: Quinoa, cheese, tomato, avocado, corn
Bottom: One to four tablespoons of salad dressing 
Suggested: Creamy cilantro lime dressing

Greek Salad

Top: Romaine lettuce
Middle Chicken, feta cheese, cucumber, tomato 
Bottom: One to four tablespoons of salad dressing 
Suggested: Vinaigrette

Mandarin Salad

Top: Mixed salad greens
Middle Chicken, sliced almonds, mandarin oranges, edamame
Bottom: One to four tablespoons of salad dressing 
Suggested: Ginger vinaigrette

Spinach Salad

Top: Spinach
Middle Goat cheese, walnuts, cranberries or pomegranate 
Bottom: One to four tablespoons of salad dressing
Suggested: Vinaigrette

Sprouts Salad

Top: Sprouts
Middle Pine nuts, edamame, carrots, tomato, garbanzo beans
Bottom: One to four tablespoons of salad dressing 
Suggested: Vinaigrette 

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