Salads In A Jar + Homemade Dressing Recipe

One day, while at my in law’s house, my sister in law and I started talking about eating right and having the time and the will power to stay on track. When you have kids, especially little ones, and a home to tend to it’s hard to get that moment to yourself to use the bathroom, let alone trying to make a healthy dish for you to sit down and enjoy. I myself, at times, have skipped out on a few meals due to being so busy cleaning or taking care of the kids. It happens more often than not that when you are focused on getting a job done, whether it be at home or out int he workforce, one can sometimes put eating, and especially eating right, on the back burner.

I myself eat 3 or more salads a day. Sometimes, when I know I’m going to have a busier than normal kind of week I try to prepare by making salads in a jar. I don’t know who originally thought of putting salads in a jar, but I think it’s a great idea. While searching online for recipes some time back, I discovered that I didn’t like the combinations that where given. I decided to mix and match what I know I like and made some salads of my own.

 

First, lets talk about the layering in the jar. I found from trial and error that you should always put your dressing on the bottom and the leafy greens on the top. It helps to prevent sogginess in the leafy vegetables.

This picture below gives a great example what and how to layer your salad.

 

Second, There are many places that you can get jars from. Right now I’m using these jars that I got from Target. I’ve bought them from Walmart and Big Lots when I see them. They are also available online at Amazon. I picked out the quart sizes ones to have room to fill a lot of leafy greens in it. I make 2 jars each of 4 different salads at a time. They stay fresh in my fridge for 4 to 5 days.

Third, I just wanted to say that I personally love quinoa. Not only do I like that I can easily pair it up with different flavors, (like tofu). I also like that it’s high in protein and iron. You don’t have to use quinoa if you are not a fan. You can substitute beans in it’s place. There is always the option of adding more of the other veggies that you like to fill your jar. If you are going to use quinoa, then I suggest that when you go to cooking it, add some sauteed onions, minced garlic, salt, and some pepper.

 

Now, bring on to the recipes!

The first salad on the menu is this Asian Salad

Ingredients:

Salad

• 1/2 Cup Cooked Quinoa
• 1/4 Cup Snow Peas (cut in halves)
• 1/4 Cup Carrots (shredded)
• 1 Cup Cabbage (shredded)
• 1/8 Cup sliced almonds (or your favorite nuts)

Dressing

You can use your favorite dressing. Or you could mix:

• 1 Teaspoon Soy Sauce
• 3/4 Teaspoon Olive Oil
• 1/4 Teaspoon Sesame Oil
• 1 Ts White Wine Vinegar

Instructions:

1. Place the dressing ingredients inside the jar and mix well.
2. Layer you salad ingredients.
3. Putting quinoa in first at the bottom and work your way up with the snow peas, carrots, and almonds.
4. Top is off with the cabbage.

 

Mexi Salad

Ingredients:

Salad

• 1/2 Cup Cooked Quinoa
• 1/4 Cup Corn
• 1/4 Cup Chickpeas (or your favorite beans)
• 8-10 Small Cherry or Grape Tomatoes
• 2 Cups Leafy Green ( I used spinach for this one)

Dressing

• 1 Teaspoon Olive Oil
• 1 Teaspoon White Wine Vinegar
• 1/8 Teaspoon Salt
• 1 Teaspoon Taco Seasoning (my homemade recipe)

Instructions:

1. Place the dressing ingredients inside the jar and mix well.
2. Layer you salad ingredients.
3. Putting quinoa in first and work your way up with the corn, to the beans, and then the tomatoes.
4. Top is off with the spinach.

 

Balsamic Salad

Ingredients:

Salad

• 1/2 Cup Cooked Quinoa
• 3-4 Small Sweet Peppers, cut ( Bell Peppers work too)
• 5 Kalamata Olives
• 8-10 Cherry or Grapes Tomatoes
• 2 Cups Leafy Green (I used Kale and Chard)

Dressing

2 Tablespoon of your favorite Balsamic dressing. (I use Open Nature’s brand)

Instructions:

1. Place the dressing ingredients inside the jar and mix well.
2. Layer you salad ingredients.
3. Putting quinoa in first and work your way up with the peppers, to the olives, and then the tomatoes.
4. Top is off with the kale and chard.

 

Avocado Lime Salad

Ingredients:

Salad

1/2 Cup Cooked Quinoa

1/2 Cup White Kidney Beans (or again your choice of beans)

8-10 Cherry or Grapes Tomatoes

3-4 Small Sweet Peppers, cut (or 1/2 of a Bell Peppers works too)

2 Cups Leafy Green ( I used Kale)

Dressing

• 1/2 Cup Extra-Virgin Olive Oil
• 1 Cup Cilantro
• 1/4 Teaspoon Minced Garlic
• Juice of 1 Orange
• Juice of 3 Limes
• 1 Avocado
• Salt and Pepper to taste

Instructions:

1. Place the dressing ingredients inside the jar and mix well.
2. Layer you salad ingredients.
3. Putting quinoa in first and work your way up with the beans, tomatoes, then the peppers. I’m going to say that my order way not presented in the this picture. That is because I wasn’t paying attention when I was filling the jars. We shall see if this order works out.
4. Top is off with the kale.

For the Dressing:

1. Combine all ingredients into a blender or food processor
2. Puree until smooth

 

I recommend spending an hour or two, one day out of the week to prepare. That way, You can just grab jar, and head out the door to work. 

There are so many ways to make your own salad in a jar. The possibilities are endless!

Check out some these other recipes list below for some great salad ideas to make on your own. 

This Rainbow Salad In a Jar from Real Food, Real Deals.

Check out these 6 salad in a jar recipe ideas from Life A La Wife

A Beach Cottage has an easy salad in a jar recipe that looks so colorful and tasty. 

These Vegan Salad In a jar recipes from Healthy, Happy Life look like a work of art. Too pretty to eat!

Anyone else made a Salad In A Jar before? What are some your favorite combinations?