Mason Jar Mix-Up Salads

by Christina Meyer-Jax, Tastemaker in Residence

Dressing of choice. For pre-made, I like Salad Girl dressing, for easy dressing click Homemade Honey Balsamic
Vegetables/Fruit (liquid resistant type, holds up better): Add one or more of apples, artichoke hearts, cherry tomatoes, diced celery, diced zucchini, diced or sliced cucumber, peppers, pear, carrots, whole grape, roasted corn
Protein: Chicken, Turkey, Shrimp, Salmon, Hard Boiled Egg, Tempeh Crumbles, Edamame, Canned Beans, Chopped Nuts.
Greens: Spinach, Kale, Cabbage (try purple for color), Arugula


  1. Layer the ingredients (choose one or more from each category) in your Mason jar beginning with the liquid resident produce, followed by protein and then greens.
  2. Layering is extremely important because you do not want your greens to get soggy. Also, if you decide not to eat the salad out of a Mason jar, if you flip the jar over into a bowl, your greens will now be on the bottom and your protein and vegetables on top with the dressing dripping downwards. You can always add the dressing at time of consumption too. Just pack into the cooler.
  3. Obviously, you can add other combos as well, but this should get you started with lots of fun flavor.