3 More Mason Jar Salads You’ll Love

Since we showed you how to make mason jar salads a few weeks ago, we’ve loved hearing how many of you have adopted the trend for your lunchtime routine! So, we decided to bring you a few more salads to add to your recipe repertoire, courtesy of three of our favorite food bloggers.

Not only are these recipes amazingly creative, they’re also all either vegetarian or vegan! (Though, if you’re an omnivore, feel free to add meat or cheese.)

To recap our original article, the trick to the mason jar salad is all in the layering—start with the dressing, and then add any combination of ingredients that sounds good, finishing with the lettuce or herbs on top. Make your jars on a Sunday afternoon, and you’ll have fresh, tasty salads ready to grab on your way out the door all week long—they’ll stay fresh up to five days.

Happy lunching!

 

Vegan Cobb Salad

Kathy from Healthy. Happy. Life.

Dressing: Apple cider vinegar + walnut oil + spices

Diced Carrots

Diced Onion

Diced Tomato

Diced Naval Orange

Diced Avocado

Lemon Circles (they keep the avocados fresh)

Diced Lemon/White Miso-Marinated Tofu

Diced Tempeh Bacon

Fills one quart-sized mason jar.

 

 

Greek Chickpea Salad

Kate from Cookie + Kate

 

2 teaspoons olive oil

Squeeze of lemon juice (the juice of 1/4 of a small lemon)

Sea salt and freshly ground black pepper

Pinch red pepper flakes

1 clove garlic, minced

1/2 cup cooked chickpeas

Small handful cherry tomatoes, chopped (about 1/2 cup)

8 kalamata olives, chopped

2 tablespoons red onion, chopped

1/2 roasted red pepper, chopped (about 1/3 cup)

1/3 to 1/2 cup fresh parsley, chopped

Crumbled feta (optional)

Fills one pint-sized mason jar.

 

Curried Lentil and Kale Salad with Feta Yogurt Dressing

Erin from Naturally Ella

1/2 cup brown or green lentils

1 cup water

1 tablespoon good curry powder

3-4 stalks curly kale

1/4 cup cherry tomatoes

1/4 cup greek yogurt

2 tablespoons crumbled feta

2 teaspoons honey

1. Combine lentils, water, and curry powder in a pot. Bring to a boil, reduce to a simmer, and let cook until water is absorbed and lentils are tender. Set aside and let cool.

2. To assemble salad, start with lentils in the bottom. Remove the stem from the kale and roughly chop, then add to jar. Next, slice cherry tomatoes in half and toss on top of kale. Finally, stir together yogurt, feta, and honey. Layer on top and seal the jar.

Fills one quart-sized mason jar.

 

About the Author

Niki comes to us from the financial world, but she’s an online girl at heart. After graduating from Cal, she spent a couple of years traveling and working (Ireland – NY- OC) before finally making it back to San Francisco to pursue a career in business and marketing. An avid fan of handwritten thank you notes, Niki also loves fresh flowers for any occasion, the sound of being underwater, and she firmly believes ketchup bottles do not belong on the breakfast table. When she’s not Musing, you can find her on her blog, wandering around the Ferry Building in San Francisco, or with her nose in a ridiculously addicting YA book. Say hi on Twitter @nikilowry.