When it comes to packing your lunch for work or school, it can be easy to fall into a rut of packing the same thing on repeat. Spice up your lunch with these healthy salad in a jar recipes! Why pack your salad in a jar? Not only does it look pretty, but it also makes it a more spill-proof when you are packing it in your bag. Plus, it is an easy way to pack your dressing in the same container without your lettuce getting soggy before lunchtime.
The best jar to use for a meal sized salad is a large quart sized jar with a tight fitting lid. The options for creating your own salad in a jar are endless once you have the basic formula. You can also prep enough salad jars for the entire week this way since the greens are kept separate from the dressing.
Add your ingredients to the jar in the following general order:
Dressing
Hard chopped vegetables: cucumber, onion, carrots
Cooked grains, quinoa or beans
Cheese: crumbled or shredded
Softer vegetables or fruit: tomatoes, avocado, berries, melon
Lettuce
Once you are ready to eat your salad, simply shake it all out onto a plate or large serving bowl. Give it a good toss to make sure everything is coated in the dressing and enjoy!
Vegetarian Taco Salad in a Jar
Taco salad is a classic. In this version, beans take the place of meat to add vegetarian-friendly protein. Store bought ranch dressing and salsa marry together to add a ton of flavor. As far as vegetables in this salad, feel free to improvise! My favorites are included in the recipe below but other great options include cooked zucchini, red bell peppers, cauliflower “rice” and more. You could also add in a grain like cooked quinoa or cooked brown rice if you’d prefer. I’ll often pack a small bag of tortilla chips with this salad and crumble them into the bowl before eating for some extra crunch.
Vegetarian Taco Salad in a Jar
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Prep time
15 mins
Total time
15 mins
This simple vegetarian taco salad in a jar is sure to tantalize your taste buds as well as fill you up with healthy protein and fiber.
Author: Deborah Davis
Recipe type: Salad, Main Dish, Entree
Serves: 1
Ingredients
2 tablespoons ranch dressing
¼ cup salsa
2 inch section cucumber, chopped
Kernels from 1 cob cooked corn (~1/3 cup)
¼ cup chopped green pepper
½ avocado, chopped
¼ cup chopped red onion
⅓ cup halved cherry tomatoes
½ cup cooked pinto beans
¼ cup shredded cheddar cheese
2 cups romaine lettuce leaves torn into bite sized pieces
Instructions
In a quart sized jar, add ranch dressing and salsa. Layer the rest of the ingredients in the jar in the order listed above.
To serve, dump contents of jar into a large bowl and toss.
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Spinach, Feta and Watermelon Salad in a Jar
You may be surprised to see a salad recipe with watermelon in this round up, but I promise it is totally worth trying! Watermelon may be sweet, but it definitely plays well with the savory flavors in this healthy salad that is sure to add some variety to your lunchtime routine. Quinoa provides some filling fiber and protein to this salad while the pistachios and dressing offer some heart healthy fats. Using spinach leaves as the base for this salad provides you with a good source of Vitamins A, C and K.
Spinach, Feta, and Watermelon Salad in a Jar
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Prep time
15 mins
Total time
15 mins
Author: Deborah Davis
Recipe type: Salad, Main Dish
Serves: 1
Ingredients
Dressing:
3 tablespoons olive oil
1 tablespoon balsamic vinegar
¼ teaspoon Dijon mustard
½ teaspoon maple syrup
⅛ teaspoon sea salt
⅛ teaspoon ground black pepper
Salad:
3 inch section cucumber, chopped
¼ cup sliced red onion
¼ cup feta cheese
¼ cup chopped pistachios
½ cup cooked quinoa
1 cup chopped watermelon
2 cups baby spinach leaves
Instructions
In a small jar, add all of the dressing ingredients. Twist on lid and shake vigorously until mixed.
Pour dressing into quart sized jar. Layer the rest of the salad ingredients in the order listed above. Cover with lid and store in the refrigerator until ready to serve.
To serve, dump salad contents out of the jar into a large bowl. Toss to coat salad ingredients in dressing before serving.
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Italian Salad in a Jar
The real star of this classic Italian-inspired salad is the homemade vinaigrette. You wouldn’t guess that such a simple vinaigrette could make your vegetables taste so good! In addition to the homemade vinaigrette, this salad is loaded with other great flavors. Chickpeas are a great source of protein and fiber to help this salad be filling enough to be an entree rather than a side. Just like the other salads, this one can easily be customized to include whatever vegetables you have on hand.
Italian Salad in a Jar
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Prep time
15 mins
Total time
15 mins
This classic salad is infused with flavor from a simple homemade vinaigrette. You may just find yourself making this simple Italian salad in a jar on repeat.
Author: Deborah Davis
Recipe type: Salad, Main Dish
Serves: 1
Ingredients
For the Dressing:
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon fresh squeezed lemon juice
2 tablespoons grated Parmesan cheese
¼ teaspoon garlic powder
¼ teaspoon dried oregano
For the Salad:
¼ cup halved cherry tomatoes
¼ cup sliced carrots
4-5 kalamata olives, chopped
¼ cup chopped cucumber
¼ cup feta cheese
½ cup chickpeas
2 cups red leaf or romaine lettuce, chopped
Instructions
In a small jar, add all of the dressing ingredients. Cover with lid and shake vigorously to mix. Pour into a large quart sized jar.
Layer all of the salad ingredients in order on top of the dressing in the large jar. Cover with lid and store in the refrigerator until ready to serve.
To serve, dump all of the salad ingredients out of the jar into a large bowl. Toss with a fork to coat salad ingredients in dressing.
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These three salad in a jar recipes are just the start, there are endless ways to create your own unique salad combinations!
For the month of August, I’ll be sharing a few recipe posts on the Classpass blog! This raspberry nectarine popsicle post is the first. <img src="https://s.w.org/images/core/emoji/72x72/1f642.png" alt="