Mason Jar Salads

Cooking for Families

My Mom Boss loves prepared mason jar salads to keep on her healthy diet during busy work days. They are great for busy nannies too. When making a mason jar salad, there is a strategy involved with the layering of the ingredients. Always put the salad dressing on the bottom, then layer the sturdier ingredients (that won’t get soggy) on top of the dressing, like chopped cucumbers, onions, or cooked beans. Lighter, leafier ingredients, like romaine or spinach, should be added at the top of the jar, to keep it totally separate from the dressing. When ready to eat just flip the jar onto plate and enjoy.

You Will Need:

Wide-Mouth, Quart-Sized or Larger Mason Jars
Salad Dressing
1 Small Red Onion , diced
4 Radishes, sliced
Cauliflower, chopped
1 English Cucumber, chopped
1.5 Cups Cooked Garbanzo Beans
(or 1 15-oz. can, drained and rinsed)
1 Pint Cherry Tomatoes, chopped
1/2 Cup Crumbled Feta (optional)
1 Canned Chicken Breast
1 Large Head of Romaine, chopped

What to Do:

1. Wash, peel, and chop the vegetables.
2. Layer in the order listed above.
3. Store in the refrigerator.
4. Pour onto a plate when ready to eat.

Recipe from
Photos by Stephanie Felzenberg

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