First things first.

Making a successful mason jar salad involves careful layering to keep ingredients fresh and prevent sogginess.

If you also missed my tv segment on Good Day Atlanta you can watch it here.

Mason Jar Salad Segment

Follow these key steps:

1. Choose the Right Jar

• Use a wide-mouth mason jar for easier layering and eating.

• A quart-sized jar works well for a full meal; pint-sized jars are great for side salads.

2. Start with the Dressing

• Add 1-3 tablespoons of dressing to the bottom of the jar.

• This keeps the greens and other ingredients from getting soggy.

3. Layer Sturdy Vegetables

• Place firm, hearty vegetables (e.g., carrots, cucumbers, cherry tomatoes, bell peppers, or radishes) directly on top of the dressing.

• These act as a barrier between the dressing and the more delicate ingredients.

4. Add Protein or Grains

• Next, layer in cooked proteins like grilled chicken, tofu, hard-boiled eggs, or beans.

• Include cooked grains like quinoa, farro, or rice if desired.

5. Add Lighter Ingredients

• Layer softer ingredients such as cheese, dried fruits, nuts, or seeds.

• These add flavor and texture.

6. Top with Greens

• Fill the rest of the jar with leafy greens like spinach, kale, or arugula.

• Pack them loosely to avoid crushing.

7. Seal and Store

• Screw on the lid tightly and refrigerate the jar upright.

• Mason jar salads can last up to 3-5 days, depending on the freshness of ingredients.

8. Shake and Serve

• When ready to eat, shake the jar to distribute the dressing or pour the contents into a bowl for easy mixing.

Tips for Success:

• Avoid watery vegetables like tomatoes if you plan to store the salad for several days. Instead, use cherry tomatoes or grape tomatoes, which release less liquid.

• Keep avocado fresh by adding it right before eating or tossing it in lemon juice to prevent browning.

• Experiment with themes like Mediterranean, Southwest, or Asian-inspired salads by varying the ingredients and dressings.

With these steps, you’ll have a fresh, delicious, and portable meal ready to go!

Now to the good stuff:

Recipes!!

1. Taco Mason Jar Salad

Ingredients (Layer from Bottom to Top):

• ¼ cup store-bought southwestern dressing

• ½ cup cooked ground turkey (seasoned with taco spices)

• ¼ cup black beans (drained & rinsed)

• ¼ cup corn

• ¼ cup diced bell peppers

• ¼ cup shredded carrots

• ¼ cup diced tomatoes

• 1½ cups chopped red leaf lettuce

Instructions:

1. Add dressing to the bottom of the mason jar.

2. Layer the remaining ingredients in order.

3. Seal and store in the fridge. Shake before eating or pour into a bowl.

2. Poppyseed Chicken & Berry Mason Jar Salad

Ingredients (Layer from Bottom to Top):

• ¼ cup store-bought poppyseed dressing

• ½ cup diced cooked chicken

• ¼ cup cherry tomatoes (halved)

• ¼ cup shredded carrots

• ¼ cup cooked red quinoa

• ¼ cup chopped pecans

• ¼ cup blueberries

• ¼ cup sliced strawberries

• 1½ cups chopped kale

Instructions:

1. Pour dressing into the jar first.

2. Add the other ingredients in order.

3. Seal and refrigerate. Shake before eating or pour into a bowl.

3. Southern western Black Bean and Red Quinoa Vegan Mason Jar Salad

Ingredients (Layer from Bottom to Top):

• ¼ cup store-bought Southern-style dressing

• ¼ cup sliced radishes

• ¼ cup diced bell peppers

• ¼ cup sliced cucumbers

• ¼ cup black beans (drained & rinsed)

• ¼ cup cooked red quinoa

• 1½ cups chopped red leaf lettuce

Instructions:

1. Start with dressing at the bottom.

2. Layer the remaining ingredients in order.

3. Seal, refrigerate, and shake before eating or serve in a bowl.

These salads are packed with flavor and perfect for meal prep! Let me know if you’d like variations.