Layered Salad In A Jar
Prepare this salad in a jar ahead for a quick, tasty, and healthy grab & go lunch!
This layered salad in a jar is great to take on a picnic, to work, to school or to eat it at home.
Your layered salad, with the lid sealed tightly, can last up to 5 days in the fridge. The secret is knowing how to layer the ingredients properly. When the ingredients are packed correctly, everything stays crisp and fresh.
Lunch is my least favorite meal to prepare as I am home alone. I hate cutting up vegetables every single day and I usually end up eating a sandwich. Not anymore: I have a week’s worth of lunches in my fridge!
The layers should be like this:
– The bottom layer is always the dressing. You want to keep the dressing away from your leafy greens so they don’t wilt.
– The middle layer is vegetables (peppers,cucumbers, carrots, broccoli, cherry tomatoes, etc) and grains (beans, rice,quinoa, pasta, etc). Keep the harder ingredients, like carrots for example, at the bottom of this layer since they don’t absorb as much liquid.
– The top layer is your salad greens.
Make sure the jar is completely dry. Wipe it with a paper towel and dry well all the ingredients as well.
If you’re making salads with soft ingredients or perishable proteins (avocados, boiled eggs, grilled chicken breast, etc.) wait to add these ingredients until the day that you plan to eat the salad and add them on top.
Place a folded paper towel at the top of the salad, just before the lid goes on, and it will absorb some of the excess moisture.
When ready to eat, simply shake the jar. The action of shaking will mix the salad with the dressing. If not, toss gently with a fork until coated.
Salad in a jar recipes are the perfect option for a quick and easy make ahead lunch
- Bottom layer : Honey Balsamic Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 small shallot finely chopped
- 1/2 clove garlic minced
- Middle layer
- 1 large carrot grated
- 75 grams (2.6 ounces) white mushrooms sliced
- 60 grams ( 2.11 ounces) green olives sliced
- 70 grams (2.5 ounces) quinoa
- 10 cherry tomatoes halved
- Top layer:
- 2 handfuls baby spinach.
- Rinse the quinoa and drain. In a small saucepan, combine the quinoa with 140 ml (1/2 cup+ 1 tablespoon) of water and bring to a boil uncovered.
- When it starts to boil, reduce the heat to the lowest setting, cover and simmer for 20 minutes or until the water is absorbed and the quinoa is light and fluffy.
- Prepare the dressing. Combine all the dressing ingredients in a small jar, shake it and pour it in your mason jars.
- Fill each jar with carrots, mushrooms, green olives, quinoa, cherry tomatoes (In this order).
- Top it up with a handful of baby spinach.
- Place a folded paper towel on top of the spinach and close it tightly with a clean dry lid.
- Refrigerate for up to 5 days.
- Enjoy your layered salad in a jar!
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