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This Simple Mason Jar Salad with Homemade Balsamic Dressing recipe makes a nutritious lunch on the go as well as a quick and easy weeknight dinner.
The beauty of mason jar salads is they can be a great solution to the challenge of putting together a satisfying and nutritious lunch on the go as well as a quick and easy weeknight dinner.
One of the keys to success with mason jar salads is the freshness of the ingredients. Ideally, you want to use the freshest veggies possible. You really want them crunchy and fresh, instead of already limp and wilted.
The other key to success with mason jar salads is the order in which you add your ingredients. You should generally add the dressing first, followed by harder vegetables that won’t break down from the dressing. Next, add softer, more tender vegetables and legumes. Last, but not least, add green leafy vegetables and fresh herbs on top so they don’t get soggy.
Here’s how to make a simple mason jar salad.
Simple Mason Jar Salad with Homemade Balsamic Dressing
Prep time: 30 minutes
Cook time: n/a
- 6 quart size mason jars
- measuring cup
- measuring spoons
- medium bowl
- small bowl
Basic Balsamic Dressing Ingredients
- 2/3 cup extra virgin olive oil
- 1/3 cup good balsamic vinegar
- 2 tbsp Dijon mustard
- 2 tsp fresh oregano leaves
- 3 tbsp fresh lime juice
- 1 tbsp honey
- sea salt and black pepper, to taste
- 2 medium English (seedless) cucumbers, chopped
- 2 large bell peppers, seeded, chopped
- 1 cup cherry or grape tomatoes, cut into halves
- 2 heads Romaine lettuce, chopped
- ½ cup fresh parsley leaves, chopped
- ½ cup fresh basil leaves, chopped
- 1x 15oz. can chickpeas, rinsed and drained
Stat by preparing the dressing. To do this, place the olive oil, vinegar, mustard, lime juice, and honey into in a small glass bowl and whisk together. Season with salt and pepper, to taste. Taste and adjust seasonings, as desired, then set aside.
Next you prepare the salad ingredients. Wash and pat dry all vegetables before prepping. Toss the Romaine lettuce, parsley, and basil into a medium bowl and gently combine. Divide those vegetables into 6 equal portions and set aside.
Now it’s time to assemble.
Divide the dressing equally among the 6 mason jars.
Add a layer of chopped cucumbers to each jar, followed by a layer of bell peppers.
Next, add the chickpeas and then the grape tomatoes.
Top each jar with the lettuce-herb mixture and seal with a lid.
Store the salads in the refrigerator until ready to serve. Each salad will last 4-5 days.
When ready to use, remove a jar from the refrigerator and pour the contents into a salad bowl.
Serve and enjoy!
Can I add other ingredients to a mason jar salad?
A great thing about mason jar salads is that you can experiment and use any combination of ingredients you prefer. This vegetarian version is filled with fresh garden goodies, but don’t hesitate to add your own touch in the form of cooked chicken or beef, rice, quinoa, beans, and/or your favorite types of cheese. Just be sure to add the softer ingredients toward the top to keep them nice and fresh!