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.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Category: Entree
Ingredients
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Put the top on and place in the fridge!
- Take a picture and share it with me on Facebook, cause I want to see the beautiful creation! 🙂
- 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.