Mason Jar Salad Prep

This has become my new go to during the month of #selfcare and I have a feeling it will stay as a part of my wellness lifestyle because it is:

1. Healthy

2.  Easy

3.  Never boring

So let’s get started!

First thing first, you are going to want to choose the size of your mason jar.  I prefer the 1 quart size.  If you are looking to buy some, you can get them here.

I recently made this delicious dressing…


I bought Orange Muscat Champagne Vinegar from Trader Joe’s and mixed it 1:1 with Extra Virgin Olive Oil.  I added 1 tsp. minced garlic and a touch of Himalayan Pink Crystal Salt and some freshly ground black pepper.


I made enough for two jars to make approximately 3 and 1/2 Tbsp per Jar.  You can add what ever dressing you like!

After the dressing you will add your heartier veggies such as tomatoes, cucumbers, red onion, broccoli, cauliflower, asparagus, celery, carrots, hot peppers, sweet peppers, beets or any other hearty vegetable you like.

I used cucumbers and carrots in mine and my husband likes the hot pepper rings, so I added those to his.








Next comes the Beans and Less Hearty ingredients such as your chick peas, black beans, kidney beans, sunflower seeds, almonds, walnuts, mushrooms, and any sprouts!

I used black beans, sunflower seeds  and chick peas!

6I don’t know about you, but a salad without olives, just isn’t a salad. I used Kalamata Olives.  You could use black olives, green olives, olives stuffed with feta, go crazy!

This is also where you would put in any pasta, rice, tabbouleh, cous cous, potato, amaranth.  There are a lot of grains out there to try, so be daring and have fun!




7Finally we come to the actual leaf part of the salad.  The first time I made this as a lunch, I actually over did it on the lettuce!  Now, I tear the lettuce as I am adding and don’t pack it down too much.  You don’t realize how much it makes until you tip it over into your bowl.  I use spring mix, spinach, arugula, romaine, radicchio, shredded cabbage.  Here too, have some fun as you explore new options and varieties!

So there you have it!  Put the top on, place in the fridge and you are all set for tomorrow’s lunch.  Eat within 5-6 days.

If you want to incorporate cheese, meats, or fruit, I would bring in a little separate container to add to that day’s salad:-)  Bon Appetite!