Mason Jar Salads


If you're always looking for a quick and healthy on-the-go lunch, these Mason Jar Salads can't be beat. By mastering the technique of layering dressing first, then sturdy vegetables, then green leaves on top, these easy salads never get soggy. Pour the remnants into a wide bowl and toss lightly, or shake it a bit and eat this salad straight from the jar. However you prefer to eat it, these simple salad recipes can be made ahead of time and enjoyed all throughout the week. Healthy doesn't get any easier or more beautiful than this. Look at all those great colors!


We've provided you with our Italian Mason Jar Salad recipe. If you'd like to try our Chef Mason Jar Salad, simply use iceberg lettuce, ham cubes, hard cooked eggs, zucchini, carrots, green onion, and ranch dressing.

If you'd like to try  our Asian Mason Jar Salad, you can use baby spinach, chicken, mandarin oranges, dried apricots, almonds, and ginger soy sauce. For the Asian Mason Jar Salad, you can also use your own homemade dressing. Simply mix together 1 tablespoon of vegetable oil, 1 tablespoon of rice vinegar, 1/2 teaspoon of minced ginger, and 1/4 teaspoon of sesame oil. 

These are just suggestions. You can use whatever you have on hand or what you like. Mason jar salads are easy and convenient, especially because you can tailor them to what each diner likes best and to the contents of your refrigerator! They may be made up to 24 hours ahead of time.


Want even more healthy salad recipes? Check out these 12 Amazing Salad Recipes!



  • Mixed Baby Greens
  • Mozzarella
  • Cherry Tomatoes
  • Olives
  • Croutons
  • Balsamic Vinaigrette
  • Homemade Italian Dressing
  • 1 tablespoon olive oil
  • 1 tablespoon Balsamic Vinegar
  • 1/2 teaspoon Dijon
  • 1/4 teaspoon minced garlic


  1. If you are making your own dressing, put those ingredients in first. Cover and shake the jar to mix. Or you can simply spoon tablespoons of your favorite prepared dressing into the jar.

  2. Always put the dressing in first, then layer the softest things next, like the cherry tomatoes and the olives. They will marinate in the dressing.

  3. After that, put in the mozzarella and the extra add-ins. Then pack in the mixed baby greens. Put crunchy things in last. The greens will keep them away from any juices and dressing, so they'll stay crunchy.

  4. If you like, you can sprinkle salt and pepper on top where it will sit until you mix the salad.

  5. Put the lid on and pack the salad in a cooler bag or store in your refrigerator until ready to eat. Shake the jar and turn it upside down to mix the dressing with the other ingredients.

  6. Enjoy right from the jar, or tip out into a bowl.

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These mason Jar Salads are absolutely the best idea ever. I think they are perfect if you want to serve a green salad at a bar-b-que. You can make a bunch of them and put them out on the table for anyone who wants one. You can make them all the same, or step it up a notch and make a variety, labeling the jar with what kind of salad it is. The salad stays crisp and fresh without getting "wilty". I'm definitely doing this for the 4th of July.

These are perfect for lunches on the go! And they actually look really tasty, too :)

I love these salads for work!

I love the idea of these mason jar salads. I will have to try making these for work lunches!


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