Layered Salad-in-a-Jar

I love taking salads to work for lunch, but they are so time consuming to prepare at work.  But, I also don’t like to throw everything together in a container because it gets soft & mushy.  I found that layering the ingredients in a mason jar is perfect!  Then when it’s lunch time, you can just shake it up & either eat it right out of the jar, or pour it on a plate.  Although you can use any ingredients you like, there is a science to this method… Check out my guide below for building the perfect Layered Salad-in-a-Jar.

If you are a salad lover, don’t sleep on this one…

The Brass Halo Salad in a Jar 1

Ingredients:
  • 2-3 Tbsp Avolantro-Lime Vinaigrette
  • 1/2 cup black beans, rinsed & dried
  • handful of cherry or grape tomatoes
  • 1/2 of a green pepper, washed, dried & chopped
  • 1/2 cup cooked, cold quinoa
  • handful of organic mixed greens, rinsed & dried

Start out with the dressing in the bottom of the jar

Next add the black beans (or whatever the heaviest ingredient is)

Followed by the next heaviest ingredient (in this case, the tomatoes)

Then the peppers (or the next heaviest ingredient)

Add the quinoa with the greens on the top

Don’t pack it in too tight, or there wont be room to shake

Seal the lid on & store in the fridge

When ready (with the lid on) shake the jar to mix everything

Either transfer to a plate or eat out of the jar

The Brass Halo Salad in a Jar 2

The Brass Halo Salad in a Jar Recipe

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6 Responses to Layered Salad-in-a-Jar

  1. smw says:

    sounds good to try

  2. Madison says:

    how long are they good for incase im making them on a weekend??

    • emily emily says:

      Hi! I usually make them for 2-3 days at a time. They would still be fine if you made them on a sunday for all week, the greens just won’t be quite as crisp :)

  3. Chloé says:

    That looks delicious!
    How many litres fit in your jar? :)

  4. Candice says:

    Omg, that a fab idea!! I love it, makes me hungry! :)

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