In the realm of culinary creativity and ease, layered salad in a jar emerges as a delightful and convenient culinary concept. These salads, meticulously assembled in individual jars, offer a visual feast and a symphony of flavors, textures, and nutrients. With their portable nature and customizable layers, they cater to the modern lifestyle, making them a perfect grab-and-go lunch option or a vibrant addition to picnics, potlucks, and meal prep routines. Whether you seek a light and refreshing salad or a hearty and satisfying meal, a layered salad in a jar promises a culinary adventure that tantalizes the senses and nourishes the body.
Check out the recipes below so you can choose the best recipe for yourself!
HOW TO PACK A SALAD IN A JAR
This is the Definitive Guide to Salads in a Jar! Awesome dressings, info on shelf life of produce and everything else you need to know to get it just right.
Provided by HurryTheFoodUp
Categories Main Course Salads
Time 30m
Number Of Ingredients 7
Steps:
- Get all the ingredients ready, meaning cut, peel, wash the veggies/fruits. Boil the pasta, quinoa or rice.
- Prepare the dressing(s)
- Once everything is laid out chuck all the ingredients according to the layers into the jars. Then lid on top and off they go into the fridge. As easy as that.
- You'll be a meal prepping master in no time! :-)
Nutrition Facts : ServingSize 350 g, Calories 450 kcal, Carbohydrate 55 g, Protein 17 g, Fat 17 g
7-LAYER SALADS IN A JAR
The retro 7-layer salad made in single serving mason jars!
Provided by Liz Berg
Categories Salads
Time 20m
Number Of Ingredients 11
Steps:
- Whisk together dressing ingredients. Taste and add more sugar or seasoning salt if needed.
- Divide ingredients between 2 mason jars (about 2 cup capacity), starting with lettuce, then 2-3 tablespoons salad dressing, tomatoes, peas, onion, cheese and finally the bacon.
- Feel free to add other favorite ingredients or add more or less of each to your tastes.
Nutrition Facts : Calories 467 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 65 milligrams cholesterol, Fat 39 grams fat, Fiber 3 grams fiber, Protein 17 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 749 grams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
HOW TO MAKE HEALTHY LAYERED LUNCHES (MASON JAR SALADS)
Healthy Layered Lunches are mason jar salads that are strategically layered in order to keep your greens and dressing separated - ensuring a crisp (not soggy!) healthy lunch!
Provided by London Brazil
Categories lunch Main Course
Time 15m
Number Of Ingredients 7
Steps:
- Layer all ingredients in the order listed above. Seal mason jar and refrigerate until ready to eat.
- When ready to eat, flip jar over and shake from side to side to mix up the dressing.
- Then shake jar up and down to incorporate the dressing into the rest of the salad.
- Pour mason jar contents into a bowl or onto a plate. Enjoy!
LAYERED PICNIC-IN-A-JAR
Provided by Melissa d'Arabian : Food Network
Time 3h10m
Yield 4 jars
Number Of Ingredients 24
Steps:
- Place the rice in a medium bowl. In a small bowl, whisk together the olives, cilantro, oil, vinegar, and salt, and pepper to make a light vinaigrette. Drizzle the dressing over the rice and toss to coat completely.
- In a large saute pan, heat the olive oil, then add the onions and cook over medium heat until very tender and beginning to brown, about 10 minutes. Add the garlic, ginger, turmeric, cinnamon, cayenne, and lemon zest and cook until fragrant, about 1 minute. Add the chickpeas and stir to coat. Turn the heat up to high and deglaze the pan with the wine. Remove the pan from the heat, season with salt, and pepper, to taste and set aside.
- Place the eggplant cubes in a colander and salt liberally. Let rest for 20 to 30 minutes and then blot with paper towels. In a large saute pan, heat the olive oil over medium-high heat and cook the onions until tender. Add the blotted eggplant. The eggplant will absorb the oil, but only add more if the eggplant is very dry. Cook for 5 minutes on medium heat, turning occasionally. Add the garlic, and lower the heat, adding a little more oil, if necessary. Season the mixture with salt, and pepper, to taste and cook until the eggplant is tender, about 3 or 4 more minutes. Add the tomatoes and cook for a minute to soften just a little and force the juices to release. Turn off the heat. Season with salt, and pepper, and set aside.
- Layer the ingredients decoratively in 4 jam jars starting first with the rice, followed by chick peas, eggplant, chicken, and topped with another layer of rice. Cover and refrigerate for 2 hours or overnight to prepare for picnic.
Nutrition Facts : Calories 639 calorie, Fat 36 grams, SaturatedFat 5 grams, Cholesterol 37 milligrams, Sodium 549 milligrams, Carbohydrate 56 grams, Fiber 10 grams, Protein 24 grams, Sugar 5 grams
LAYERED SALAD IN A JAR
Lemon yogurt dressing adds great flavor to this classic layered salad. Pour into a bowl, toss and enjoy!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- In small bowl, mix yogurt and vinegar; set aside.
- In each of two 1-quart jars or medium bowls, place half of the lettuce. Fill each jar with layers of half of the next 5 ingredients.
- Top each jar with half of the yogurt mixture; seal jar. Refrigerate until ready to serve. To serve, pour into serving bowl, toss to coat.
Nutrition Facts : Calories 260, Carbohydrate 24 g, Cholesterol 205 mg, Fat 1, Fiber 5 g, Protein 16 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 9 g, TransFat 0 g
LAYERED SALAD IN A JAR
Steps:
- TO MAKE THE DRESSING: In a bowl, whisk together the lemon juice, vinegar, honey, and olive oil; season with salt and pepper. Whisk in the feta. Cover and refrigerate until ready to use.
- TO MAKE THE SALAD: In a large pot, cook the orzo in salted water according to the package instructions. Drain and run cold water over the pasta to stop the cooking. Put the orzo in a large bowl and toss with 1/2 cup of the dressing. In a small bowl, stir together the green onions, tomatoes, olives, and cucumber. In a separate small bowl, stir together the 1/2 cup feta and the oregano.
- Preheat the oven to 350°F. Arrange the pine nuts on a baking sheet in a single layer and bake until golden, about 5 minutes; set aside. (Keep checking; they burn easily.)
- TO ASSEMBLE THE LAYERS: Have 12 (1-pint) wide mouth canning jars with lids ready. Spoon 1/3 cup of the orzo into the bottom of each jar, and follow with 1 layer each of the following: 1/4 cup green onion-tomato-olive-cucumber mix, 2 teaspoons feta-oregano mix, and 1/2 cup packed greens. Spoon about 1 tablespoon of the dressing on top of each salad and sprinkle each with about 1 teaspoon of the pine nuts. (You will have some dressing left over for another use.) Top with lids and refrigerate until needed. To serve, shake the jar to distribute the dressing.
- do it early
- The dressing and orzo can be prepared up to 1 day in advance and refrigerated. Assemble the salad in jars up to 6 hours before it is to be served. Keep it cold until serving time.
DIY SALAD IN A JAR
Our farm-fresh salad is layered with gorgeous garden veggies. And we built in a homemade dressing flavored with fresh herbs. Just shake it up to eat the rainbow. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 21
Steps:
- To make the dressing, whisk the first nine ingredients in a small bowl. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: dressing, carrots, radishes, beets, chicken, zucchini, squash, green beans, and lettuce greens. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.
Nutrition Facts : Calories 364 calories, Fat 16g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 294mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 17g protein.
Tips:
- Choose a wide-mouth jar: This will make it easier to layer the ingredients and eat the salad.
- Start with a layer of dressing: This will help to keep the other ingredients from sticking to the jar.
- Layer the ingredients in a variety of colors and textures: This will make your salad more visually appealing.
- Be careful not to overfill the jar: You should leave some room at the top for shaking.
- Chill the salad for at least 30 minutes before serving: This will allow the flavors to meld and the salad to firm up.
- Serve the salad with a spoon or straw: This will make it easy to eat the salad from the jar.
Conclusion:
Layered salads in a jar are a delicious and easy way to pack a healthy lunch or snack. They are also a great way to use up leftover ingredients. With a little creativity, you can create endless variations of layered salads. So next time you're looking for a quick and healthy meal, try making a layered salad in a jar!
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