Salad in a Jar Recipe

For a one person salad, I use a quart sized mason jar. You can use a larger jar for a 2-4 person salad.


Options for marinated veggies:

  • Carrots
  • Cucumbers
  • Legumes
  • Tofu
  • Onions
  • Celery

Options for hard veggies:

  • Onions
  • Celery
  • Carrots
  • Cucumbers
  • Bell peppers

Other ingredients:

  • Tomatoes
  • Lettuce
  • Romaine
  • Kale


  1. Place the veggies that would be good marinated in the jar first and add dressing (2T for a quart jar, adjust accordingly depending on the size of your jar). For example, carrots, cucumbers, legumes, tofu, onions, celery are very tasty after marinating a day or two in the dressing.
  2. Layer any other of the “hard” veggies. In the picture above, from the bottom, I have onions, then celery, then carrots, then cucumbers, then green pepper. Be sure to add the dressing either first, or anytime up to this point.
  3. After the veggies and dressing have been added, then put in some mini tomatoes. I do not cut these, as I imagine they would get soggy after a few days in the jar. Leave them whole and they will be delicious.
  4. At the very top, you cram in your lettuce. I chose an artisan romaine that was at Harris Teeter. Any of your favorite lettuce should work. Kale (which could probably handle the dressing), spinach, spring mix, iceberg. Pick your favorite. I like Romaine as it’s a bit darker, but still crunchy. I find it easy to chop/slice and cram into the top of the jar. You do NOT want dressing on the lettuce. Put as much lettuce as you want, or as can fit.
  5. Put the top on and place in the fridge!
  6. Take a picture and share it with me on Facebook, cause I want to see the beautiful creation! ๐Ÿ™‚
  7. For 6 quart salads, I bought 2 small heads of artisan romaine lettuce, one small pack of full size carrots, one small head of celery, one green pepper, one pint of tomatoes and I used about 2 cups worth of black eyed peas leftover from my freezer.