I’m trying to mix up what I am eating for lunches during the week. Earlier this year I was stuck in a rut of making a sandwich every day. Now I take time to plan ahead and make sure I eat something different each day. I still have a sandwich, but another day I may have crispbread loaded with tuna, spinach, onion and tomato and then another day a mason jar salad.
The beauty of Mason Jar Salad is that you can prepare them in advance, eat them a few days later and they are just as fresh as they day you prepared them. I make 4 each week, I’ll usually have 2 and hubby with have the other 2.
Greek Mason Jar Salad
There is a special technique to the salad assembly to keep all the contents fresh. The vegetables and protein need to be layered in a particular way:
Layer 1 – Dressing
Layer 2 – Chickpeas
Layer 3 – Hard vegetables – capsicum, cucumber and red onion
Layer 4 – Soft vegetables – cherry tomatoes, olives
Layer 5 – Protein – chicken and fetta
Layer 6 – Salad greens – baby spinach
I used Paul Newmans Classic Dressing for this salad, there are many different dressing/ vinaigrette options available at the supermaket, or you can make your own! You could also use a BBQ chicken to save time or poaching chicken is a healthier option and will save you money too. Read more about how I poach chicken here.
I don’t work with quantities when it comes to making the salad, I just put more of the vegetable I like in it, and less of those I don’t. I don’t like olives, I leave it out of mine, but my hubby loved loads of them!
Ingredients
Method
- Place all ingredients in the order listed above into a clean mason jar
- Seal tightly, refrigerate and use within 5-7 days.
Loved this recipe?
Please leave a quick star rating.Find more of my Mason Jar Salad Recipes here:
- Roasted Garlic Mason Jar Salad
- French Vinaigrette Mason Jar Salad
- Avocado and Roasted Garlic Mason Jar Salad
Also read more about how I organise my fridge, to help keep it tidy, prevent food from spoiling, ensure leftovers get eaten and it makes it easy to write a shopping list as I can quickly glance and see what I need to top up.
I hope you enjoy this Mason Jar Salad recipe, and it inspires you to make changes to your lunches if you are feeling in a bit of a rut too.
11 comments
We are learning to love salad and this one looks delicious – full of my favourite things!
It ticks all the boxes, easy to make and good for you!!
I’ve been wanting to make these salads for a while now, I’ve been a bit nervous though as I was unsure how fresh they would be. I think I might just have to give it a go.. 🙂
Give it a go Angela, you’ll be able to tell by looking at it if it’s no good. Let me know how you enjoy it 🙂
Hi Can you please tell me, do you eat the salad straight from the jar or tip onto a plate? I’ve brought the jars today, going to give it a go!
Love your ideas!
Michelle
If I’m at home Michelle I’ll tip it into a bowl as this is then lovely as the dressing is then on top and drizzles down through all the salad. However, if I am running out around lunchtime I take the jar with me, shake it up and eat from the jar.
Hi Kat,
Just curious as to the size of your mason jars. Thanks, Helen.
I actually just found out the size in one of your previous posts – 1L! 🙂
I use 1L Mason Jars, these can be easily washed in the dishwasher. You can purchase these from Big W or you can purchase them online here http://bit.ly/1UM9tE6. Make sure the jar you choose has a wide mouth. This size jar is perfect serving size for most, depending on your appetite you could share one jar between two.
Hi Kat
could you use the jars for preserving jams instead? Thanks Mel
Absolutely, you just need an airtight glass jar to help keep the contents fresh.